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| moist and packed with the flavours of persimmon, dried fig and walnut |
Here is one of those jewels of a
recipe: this persimmon loaf is scrumptious
beyond compare.
recipe: this persimmon loaf is scrumptious
beyond compare.
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| persimmons look like this: soft and fleshy |
Let me share what I know about
persimmons:
persimmons:
I can’t say
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.
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 |
Thanks to
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.
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.
Olga who writes the lovely blog Delicious Istanbul, made
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!
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!
Instead of the usual chopped walnuts, using them whole
adds a completely new dimension: as Olga
says:
adds a completely new dimension: as Olga
says:
‘…biting
through one is like stumbling upon a little treasure when you least expect.’
through one is like stumbling upon a little treasure when you least expect.’
And that’s
exactly what TT thought!
exactly what TT thought!
Istanbul is
full of nuts right now, especially walnuts: sacks, bags, baskets, boxes of them outside every kuru yemiş/dried fruit and nut shop in
town.
full of nuts right now, especially walnuts: sacks, bags, baskets, boxes of them outside every kuru yemiş/dried fruit and nut shop in
town.
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| walnuts outside a shop in Kadıköy Çarşı where we were today |
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| ….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! |
I used dried
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…..
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 |
Ingredients for Olga’s Very Turkish Persimmon Bread
Adapted by Olga from David Lebovitz
1 ¾ cups sieved plain flour
¾ tsp salt
1 tsp baking soda/karbonat
½ tsp ground nutmeg/toz küçük
hindistan cevizi
hindistan cevizi
1 tsp red pepper flakes/pul
biber I CHICKENED OUT AND USED
ONLY ½ TSP
biber I CHICKENED OUT AND USED
ONLY ½ TSP
1 ¼ cups granulated sugar/toz şekeri
½ cup softened butter
2 large eggs, lightly beaten
1 cup persimmon pulp puréed (2-3 ready-to-burst
persimmons) I SIMPLY USED A FORK TO MASH THEM
persimmons) I SIMPLY USED A FORK TO MASH THEM
1 cup walnuts/ceviz
1 cup dried figs/kuru incir OR sun-dried
apricots/kayısı
apricots/kayısı
Method
- Pre-heat
oven to 175°C/350°F.
- Sieve
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.
- Add
the sugar and then the lightly beaten eggs and persimmon purée. Mix well.
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| I think I had one hachiya and one fuyu! Both exceedingly ripe |
- Finally
stir in the walnut halves and chunks of dried figs or apricots.
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| 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.
- Bake
for about 1 hour 20 mins or until a toothpick comes out clean, and turn out on
the rack to cool.
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| here we are: Olga’s Very Own Turkish Persimmon Bread |
Let’s say it’s 4 o’clock on a grey November afternoon. How about cutting a couple of slices of this delectable bread to
have with a cup of tea on the sofa?
have with a cup of tea on the sofa?
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| one perfect mouthful of Persimmon Bread |
Afiyet olsun!
We used to have a persimmon tree near us. I couldn't ever seem to pick a ripe one – I think it must have been the sour variety. This recipe looks good – I'll give it a go tomorrow.
i love persimmons! i buy them and eat them like apples. thanks so much for this recipe!
Thank you for this recipe…..it looks delicious. Believe it or not I've never tried a persimmon before. I do see them now in the supermarkets all over like you said it's the season for them. My husband said he use to eat them all the time when growing up but I don't know why we just pass them by at the store. 🙁 But with your recipe I'm going to buy some and bake this loaf bread. Not sure about dried figs but at the Turkish Istanbul Marche store we have here they do have dried apricots from Turkey.
Thanks for sharing your recipe, story and great photos.
Hi BtoB, Jaz and Erica! You won't regret trying this recipe – I think it's the best loaf I have ever made 🙂
Oh my – how delicious!!! we have plently of persimmons in the US and this bread looks utterly gorgeous!
Mary x
Merhaba Claudia, that really is a delicious looking bite, yummy! I remember eating bags of persimmons in Antakya as a child, so juicy; with all the nuts and dried figs, this really is a feast!
I have been watching Stevie Parle's Spice Trip on Channel4 in England, he was in Mexico and made a delicious chocolate cake with spices – these flakes do go everywhere!:)
I have been wondering what to do with these persimmons. Thanks to you and Olga for the tips!
Claudia, looks great and I feel like one right now) I am happy you are a convinced persimmon bread enthusiast now. And wow – these dry figs are really dark: where do you buy those?
Tried your recipe and it may be the best thing i’ve baked! Thanks!