My updated recipe for persimmon waffles is almost like the waffles my southern auntie served. A tweak here, a zap there and voila an old favorite viewed through health conscious eyes. Food memories provide the greatest comfort of all. Get ready to turn back the clock and share one of my favorite memories – persimmon waffles.
Interesting Seasonal Facts About Persimmons
Auntie handpicked wild persimmons, but we must make do with the Hachiya supermarket variety for our waffles. You will recognize the Hachiya as it’s shaped like an acorn and is in season from September until December.
Select only ripe, red and juicy Hachiya persimmons. Bitter unripe persimmons suck moisture from your mouth, so get set to pucker!
One medium persimmon contains the following nutrients needed daily: 50% vitamin A, 20% vitamin C, 2% iron and calcium.
To make crisp waffles, use butter and high heat. To make tender moist waffles, use oil and low heat.
Stir the persimmon waffle batter with a gentle hand as this particular mixture is delicate.
Avoid pouring excess batter on waffle iron grids as it will spill over when lid is closed.
Cook until the steam stops, open lid and take a peek to ensure waffles are evenly browned.
Batter up – let’s make Persimmon Waffles
2-3 persimmons for 2 ½ cups fruit puree (puree = whirl in blender until smooth)
1 ¼ cups nonfat or soy milk (instead of milk straight from cow like Auntie used)
3 tablespoons Olive Oil
¼ cup Maple Syrup
3 large Egg-Land Eggs (Another tweak: Egg-Land eggs contain vital nutrients including Omega 3, Vitamins D, B12, E, A and B2, along with Lutein)
2 cups Whole Wheat Pastry Flour (white flour zapped)
4 teaspoons baking soda
½ teaspoon salt (I omit salt)
Cooking Spray (Use olive oil spray) or spread Smart Balance butter with olive oil on waffle iron
Makes approximately 8 waffles.
Step-by-Step Instructions for Persimmon Waffles
Step one: Heat waffle iron according to manufacturer’s instructions
Step two: Whisk persimmon puree, milk, oil, maple syrup and eggs until foamy.
Step three: Beat in flour, baking soda and if desired, salt.
Step four: Spray waffle iron grids with oil or spread butter
Step Five: Pour about ½ cup persimmon waffle batter for each waffle on the grid
Step Six: Close lid and bake until steaming has stopped. (Remember to peek for brownness)
Are you excited to try other recipes written by this author?
Sources: http://www.fruitsandveggiesmatter.govRecipe inspired by Veggie Life – 1996 – tweaked and updated