Make the Most of Seasonal Fruit With This Simple Persimmon Bread

One of my favorite things about living in Beijing is that when it comes to fruit and veg, markets and shops still tend to stick with what's seasonal. Sure, you can buy imported (and expensive) strawberries and cherries, for example, all year round, but the real joy is in buying them for that magical three weeks when they're at the peak of their deliciousness. Winter in north China is perhaps not as appealing when it comes to seasonal produce (unless you really, really like cabbages), but one fruit you should make sure to pick up the next time you're at the market is the persimmon.

Persimmons, specifically the diospyros kaki variety, are native to Japan, China, Burma, and Nepal. The most common variety in Beijing is the squat, tomato-like hachiya, which need to be left to ripen and soften completely before eating. The fuyu variety, on the other hand, can be eaten while still crisp like an apple, as it doesn't contain any tannins. Dried persimmons are a popular winter snack. The fruits are first peeled, before being hung up to dry for several weeks. As the fruits dry, the fructose comes to the surface, making it look like they have been dusted with powdered sugar. 

It can be hard to find good recipes for persimmons online, since they aren't overly popular in the West, but the one below is a winner. Incredibly easy to make, it can also be made with nearly all local ingredients – try looking for raisins and walnuts from Xinjiang on Taobao or Jingdong.

Persimmon Bread
Makes two 9-inch (23cm) loaves
Recipe by David Lebovitz, adapted from Beard on Bread by James Beard

• 3½ cups all-purpose flour
• 1½ tsp salt
• 2 tsp baking soda
• 1 tsp ground nutmeg (or gingerbread spice, available from April Gourmet and Jenny Lou)
• 2 cups sugar
• 1 cup melted unsalted butter and cooled to room temperature
• 4 large eggs, at room temperature, lightly beaten
• 2/3 cup brandy, bourbon or whiskey
• 2 cups persimmon puree (from about 4 very soft persimmons
• 2 cups walnuts or pecans, toasted and chopped
• 2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)

1. Butter two loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.
2. Preheat oven to 350ºF (180ºC) degrees.
3. Sift the first five dry ingredients in a large mixing bowl.
4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.
5. Bake for 1 hour or until a toothpick inserted into the center comes out clean.

Notes:

• If you want to add a touch more sweetness to the bread, try topping it with a maple syrup-flavored glaze, such as this one. It would also go very nicely with a spot of whipped cream for a quick dessert.
• The loaves will keep for about one week, well-wrapped in foil, at room temperature. They can also be frozen.

More stories by this author here.

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Photos: Wikimedia Commons