recipe: this persimmon loaf is scrumptious
|persimmons look like this: soft and fleshy|
this is a fruit that I am particularly familiar
with other than knowing that here in Turkey it’s called trabzon hurması,
literally Trabzon dates. Trabzon is a
place on the Black Sea and I presume they originated there. Now they are grown all over Turkey. They were grown in both China and Japan for centuries but nowadays they can be found in other Mediterranean countries, the Middle East and the US. The season – usually October to December in the northern hemisphere – is right now: you must have seen them in all their beautiful shining glory in the markets or
at your local manav.
|at Yeniköy Friday market or pazar recently|
Olga and Wikipedia both, I now know that there are basically two types of
persimmon: Hachiya which is the most
common of the astringent varieties, and Fuyu, the most commonly sold non-astringent
sort. Both varieties are available here: hachiya is heart-shaped and needs to
be eaten when very soft almost bursting out of its skin preferably with a
spoon, and is best for cooking with. Fuyu is tomato-like in shape and is the
better variety for eating fresh: you
will find it firm, crunchy and sweet. Peeling
is a matter of preference. If your persimmon is a little hard, place it in a
paper bag with a red delicious apple to help it ripen.
|cut in half through the middle, you find a beautiful star pattern|
You have to
see this fruit to believe its gorgeous
colours ranging from a vibrant light yellow-orange to a jewel-like red-orange
depending on the species and variety.
Persimmons truly give those ruby-red pomegranates a run for their money
in the vibrancy stakes.
the decision to add some red pepper flakes or pul biber just to make it
Turkish! She says – quite rightly – that Turks add pul biber to just about
everything in the savoury line, especially soups, so why not extend that idea
just a little bit and sprinkle some into a cake mix? I liked that logic!
adds a completely new dimension: as Olga
through one is like stumbling upon a little treasure when you least expect.’
exactly what TT thought!
full of nuts right now, especially walnuts: sacks, bags, baskets, boxes of them outside every kuru yemiş/dried fruit and nut shop in
|walnuts outside a shop in Kadıköy Çarşı where we were today|
|….and interestingly enough, these dried persimmons were right there too.
I have never seen or noticed these before. The sign says
Please Don’t Touch!
figs but I’m sure dried apricots would be equally delicious. It just depends
which you have to hand – it’s that chunky texture you’re after…..
|….which you can see clearly in this picture|
biber I CHICKENED OUT AND USED
ONLY ½ TSP
persimmons) I SIMPLY USED A FORK TO MASH THEM
oven to 175°C/350°F.
and combine the dry ingredients (first 5 on the list) in a mixing bowl. Then
add the softened butter and with your finger tips work it into the dry
ingredient mix to achieve a moist sand texture.
the sugar and then the lightly beaten eggs and persimmon purée. Mix well.
|I think I had one hachiya and one fuyu! Both exceedingly ripe|
stir in the walnut halves and chunks of dried figs or apricots.
|what a fabulous batter it made..|
- Butter your 9-inch loaf tin – THIS IS A VERY STICKY BATTER
SO I RECOMMEND LINING YOUR PAN WITH GREASEPROOF PAPER – and pour the mixture
in. Spread it evenly in the tin.
for about 1 hour 20 mins or until a toothpick comes out clean, and turn out on
the rack to cool.
|here we are: Olga’s Very Own Turkish Persimmon Bread|
have with a cup of tea on the sofa?
|one perfect mouthful of Persimmon Bread|