Long after most other fruits have been in season, the persimmon appears in all it’s orange glory to sweeten things up for us in November and December. In nearly all cases, the persimmon must be eaten when it is completely ripe, otherwise it will be bitter to the taste. A perfect persimmon is almost mushy when it is just right to eat, and at that time, its sweetness will be a delight.
Marisolio is pleased to offer persimmon pulp from Fuyu persimmons grown on our owner’s Rancho Marisol. I have been making Persimmon Bread for many years, and this pulp is just the thing you need in order to make the recipe. It is delicious and I do hope you will give it a try. The containers of frozen pulp we have for sale at $3.50 will give you plenty of pulp for two or three recipes of Persimmon Bread.
Grease and flour one large loaf pan. Preheat oven to 350.
Mix together 1 1/2 cups sugar and 1/2 cup oil. Add 2 eggs and 1 cup persimmon pulp. In a separate bowl, mix 1 3/4 cup flour, 1 tsp baking soda, 1 tsp cinnamon, 1/4 tsp baking powder, 1 tsp salt, and 1/2 tsp each cloves, allspice and nutmeg. Mix dry ingredients and to sugar/persimmon mixture alternately with 1/3 cup water.
Pour into greased loaf pan and bake for one hour or more until done.