Persimmons are a tasty fruit that look somewhat like a tomato. The ancient Greeks called them “food of the Gods.” Delicious persimmons can be eaten fresh, dried, cooked, and of course raw. The skin of persimmons can be cut off for those who don’t like it but many people eat the mouthwatering fruit like an apple.
In many Asian cultures this fruit plays a large role in traditional ceremonies. In Vietnam it is part of the Mid-Autumn Festival offering to ancestors and gods. Vietnamese children carry lanterns and persimmons to help guide Cuội back to earth. He was sent to the moon long ago because his wife accidently urinated on a sacred tree.
Regardless of lore, persimmons are an excellent snack. They contain a full day’s allowance of vitamin C; contain high levels of potassium and have more fiber than an apple. Eating this tasty persimmon bread makes you feel good, in more ways than one!
1) 1 cup persimmon pulp
2) 2 teaspoons baking soda
3) 3 cups white sugar
4) 1 cup vegetable oil
5) 4 eggs
6) 2 teaspoons ground cinnamon
7) 1 teaspoon ground nutmeg
8) 3/4 teaspoon salt
9) 2/3 cup water
10) 3 cups all-purpose flour
11) 1 cup chopped walnuts
Preheat the over to 350 degrees and grease two standard sized load pans.
Mix the first two ingredients together and let them stand for about 5 minutes so the pulp will thicken.
In a medium bowl stir together the sugar, oil, eggs, cinnamon, nutmeg, and salt. Beat this mixture until smooth.
Alternately add in the pulp mixture with the called for amount of flour.
Fold in the walnuts.
Divide batter between the two pans. Make sure they’re about 2/3 full.
Bake 1 hour in your heated oven OR until the toothpick test says they’re done.
 Reich, Lee. Uncommon Fruits Worthy of Attention. Addison-Wesley Pub. Co., 1991. pp. 75-94.