Ah, persimmons. You see them at the farmers’ market right about now. They sit in cute baskets and on tables; mounds of vibrant orange and red. They come in different shapes with names that are a little tough to remember. They look so enticing; but what would you do with them once you got them home? Lots of good stuff. Don’t be afraid.
Take these Chocolate Persimmon Muffins for example. The recipe calls for Hachiya persimmons, the more oval variety. When very ripe, their flesh is like a puree. Fresh fruit puree, buckwheat flour, yogurt, and dark chocolate put these muffins at the top of my list until my persimmon stash runs out!
I ripen my persimmons on the kitchen counter displayed in a pretty bowl. You’ll know when they are ripe – they will feel very soft and squishy – in a good way. For more about persimmons and ideas about how to use them, check out this post from one of my favorite food bloggers, David Lebovitz. The source for this recipe is Good to the Grain by Kim Boyce. It’s an excellent cookbook and homage to baking with whole grains, which add unique flavor and texture to baked goods. Check it out!