Persimmon Pancakes and More
Did you know there are two types of persimmons? I didn’t until a few weeks ago when my husband saw that one of our friends on Facebook had gotten more persimmons than she could use from her CSA. Brent quickly commented telling her how much I looooove persimmons and a few hours later we had a big bag of persimmons on our counter. Excited, I pulled one out and noticed it was of a different shape. Interesting.
CHOMP.
AAAACK PUUUHEY!!!! I was being poisoned. My mouth felt like it was turning inside out.
Google to the rescue.
Fuyu Persimmon
As it turns out there are two kinds of persimmons, Fuyu and Hachiya. Fuyu is squatty and looks sort of like a tomato. They can be eaten firm or soft. I like them firm and sliced across their “equator” so I can look at the pretty star before devouring them.
(source)
Hachiya Persimmon
Hachiya persimmons look like acorns and, despite their taste when unripe, cannot be used to poison people. Hachiya persimmons take some patience as you have to wait until they are really soft to lose the astringent quality therefore becoming edible. Once they are squishy scoop the insides out and purée it to use in cakes, cookies, or, as in our case, pancakes and ice cream.
Persimmon Pudding* Pancakes
2 Cups of Whole Wheat Flour
2 Cups of Filtered Water
2 Tbs Whey
1 Cup of Hachiya Persimmon Purée
1 Tbs Maple Syrup
2 Eggs
1 Tbs Melted Butter
1/2 Tsp Sea Salt
1 Tsp Baking Soda
1. Soak the flour in the water and whey overnight.
(This neutralizes phytic acid allowing for better mineral absorption and easier digestion.)
2. Add rest of the ingredient. Slowly add water until batter is thinned out a bit.
3. Pour batter onto a hot greased skillet making sure to spread batter out thin to help reduce cooking time.
4. Top with maple syrup and chopped Fuyu persimmons.
*I called these Persimmon Pudding Pancakes for a reason. Now matter how long I cooked them they were still squishy on the inside. I’m not sure if this was result of soaking the flour or adding the persimmon purée. I don’t bake or cook with flour that often because of the soaking factor so maybe one of you will have some advice for me. Regardless of the texture, they were really good.
We still had a lot of persimmon purée left but not a lot of patience so Brent used the rest of the purée for ice cream. We adapted this recipe from Sally Fallon’s book Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
Persimmon Ice Cream
3-4 Cups of HachiyaPersimmon Purée
2 tbs of Lemon Juice
3/4 Cup of Maple Syrup
3 Egg Yolks
2 Cups of Heavy Cream
1. Mix everything together using a hand mixer and put it in the ice cream maker following manufacturer’s directions.
I topped mine with fresh Fuyu persimmon and bee pollen.
Brent is a master at making homemade ice cream. He makes a maple ice cream that gives Haagen Dazs’s Dulce de Leche a run for it’s money. This persimmon ice cream was no different and came out near perfect. Rich and creamy. Sweet but not too sweet.
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Do you like persimmons? (I find it tragic that every fall the pumpkin steals the show from the persimmon.) What is your favorite fall produce?
Hugs and High Fives,
Jenn
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This is my (almost) sane quest for insane health. Let's 
I can’t remember ever trying a persimmon, but they’re gorgeous and that ice cream looks like a dream! Hard to want ice cream in this cold, though, haha!
He he!! That’s funny. I always forget that it’s cold in most of the country. I shouldn’t since I FROM Indiana. Duh! You should try a persimmon plain though. My mom was buying them for me when I was in Indiana last month. I’ll try to work on something that uses them more realistic for winter.
I’ve never had either of the persimmons. I like that word though. The ice cream…I want it.
I have never eaten a persimmon. Ever. Even by accident. I know, weird.
Oh I had the same reaction to the H ones. They are horrid. The F ones are FAB! I have a few I scored at the farmers market I must eat in the next couple of days.
Good job making lemons out of lemonade!
Yeah “horrid” is a good description!! Did you wait until the H ones were ripe? They taste fine then but, like Andrea, I have a hard time with the texture of that variety.
Wow I had no idea about hachiya persimmons and I LOVE persimmons. Like you, I like them firm and apparently I’ve only ever tried the Fuyu. Your ice cream looks amazing! How I envy you and your California produce:)
You could always move. No big deal right? 😉
I’ve never tried persimmons but I can’t imagine a fruit and/or veggie I wouldn’t love! I wish persimmons were more popular than pumpkin! Pumpkin does nothing for me!
I love persimmons! I didn’t know there were 2 kinds though. Though I was born here, I never knew they were called persimmons. Only knew the Vietnamese name for them. My fave fall produce would be pumpkin (snoozefest, I know) and apples.
I love pumpkins too and there is nothing like fresh crisp fall apple!!!
I love fuyu persimmons. Hubby loves hachiya persimmons. He just scoops them out with a spoon. I can’t really stand the texture… But I like the idea of using the puree in pancakes and ice cream!!!
I was having trouble with the texture of the ripe hachiya persimmons too. Even though they tasted good…they were just a little too slimy.
I never thought there were 2 kinds! Ice cream looks delightful. Should really try out the recipes! thanks for sharing@@@
Not a fan of just persimmons…but persimmon cookies are pretty yummy.
Tragic…you are so dramatic. LOL
Yes I use exaggeration for humor. Glad it’s working. xoxo
Fun recipes!
I really tried hard to like persimmons, but the texture just really weirds me out.
Favorite fall fruit, probably the Honey Crisp apples when the flavor really becomes ripe.