Our Seattle house has four Fuyu-style persimmon trees. This provides more fruit than five people can eat in a reasonable amount of time. I assume there are many ways one can preserve persimmons. However, it was December and I didn’t have a lot of time to deal with them. I found a blog post implying that one could freeze persimmons whole without first having to extensively prepare them. So, that’s what I did. I set them out on cookie sheets, froze the persimmons till they were hard, then transferred them to gallon zip lock bags for long-term freezing. Fortunately, we have an extra freezer in our garage.
This worked much better than I expected. It turns out that if you run frozen persimmons under warm water, their skins are really easy to peel off1. Once thawed, the persimmon is very pulpy, more like a ripe Hachiya persimmon. Now to figure out what to do with them . . .
Back in December, I made Jaeger’s mom’s Persimmon Pudding recipe which was good. Today, I decided to try to make persimmon muffins. I looked up persimmons in my trusty baking books but couldn’t find any appropriate recipes. Of course, I could have just searched the internet for persimmon muffin recipes, there are quite a few. However, I decided to adapt a King Arthur Flour recipe instead. I reasoned that persimmon pulp is somewhat similar to ripe mashed banana so I might be able to convert a banana recipe for persimmons. It seems to have worked fairly well. Here’s the recipe.
- Kind of the reverse of blanching tomatoes to remove their skins. ↩