Do you remember these?
Persimmons. They have to be my favorite fall fruit! When left to ripen persimmons are exceptionally sweet. They are full of beta-carotene, vitamin c and potassium. However, you need to know that there are two types of persimmons. The fuyu and the hachiya. The fuyu is my favorite and the kind pictured above. They are small and can be eaten at any stage in ripeness. The hachiya are larger and shaped like a large roma tomato. These persimmons can only be eaten when entirely soft and ripe. If you dig into them earlier, you’ll be left with a sticky, dry aftertaste that is horrible! This astringent flavor is due to the high level of tannin in the fruit.
Persimmons are primarily grown in China and domestically in California. So for people in the east coast or midwest like myself, they are incredibly expensive. Up to $2 each! I was excited to find organic persimmons while visiting San Francisco for the foodbuzz festival. However, I wanted to share a little trick up my sleeve to help you get persimmons on the cheap. Visit your local grocery store. Not a chain store, but a local area grocer. Scope out to see if they have persimmons and gasp at the price! Start to notice if people are buying them. Is the persimmon section still full because of the high prices? Now feel them. Are they still under ripe? Are they close to being fully ripe? If they are still under ripe, come back in a few days and feel them again. Once you start seeing that the persimmons are not selling and they are beginning to ripen and some even on the brink of molding… talk to the produce manager. I always ask them politely if they would be willing to lower the prices on over ripe persimmons. They are usually happy to sell them cheap. The best thing about persimmons is they taste the best when they’re at that stage. Last year I left with about 15 persimmons for $3! Now that’s a deal!
Honestly the best way to enjoy persimmons is raw! If you have a baby, definitely puree them. They freeze great and the babies love them! If you have quite a few and you’re able to buy them inexpensively then by all means, try to bake with them. Unfortunately, when baking with persimmons, they always tend to take on the characteristics of pumpkin and not the incredible flavours of eating them raw. However, yesterday was a baking day. It was cold outside and I just felt like baking with the kids. They of course were ecstatic, so I came up with this persimmon muffin made with coconut flour that’s not too sweet but filled with nourishing ingredients that the kids enjoyed!
To start this recipe, Nehe went out to collect our eggs. He does this every morning. He loves to visit his chickens and see how many eggs they’ve laid. Huevos out of the chicken butt is what he says, lol!
The three boys then had so much fun as they each had specific jobs. Xavier mixed the dry ingredients while Nehe cracked the eggs and mixed the wet ingredients. Nehe is getting so good at cracking eggs, makes mama’s heart melt!
Then like big boys, Xavier and Nehe used the hand mixer! Zekie wanted in on the action as well!
I finished by pouring the batter into the muffin trays and making the cream cheese topping. It’s so much fun baking and cooking with the kids. They enjoy it and take so much pride in the finished product!
These muffins are just right. Topped with homemade persimmon cream cheese and sprinkled with turbinado raw cane sugar from Wholesome Sweeteners.
Coconut Flour Persimmn Muffins Topped with Homemade Persimmon Cream Cheese
-adapted from Elana’s Pantry, Blueberry Muffins
- ½ cup coconut flour, sifted
- ½ teaspoon celtic sea salt
- ½ teaspoon aluminum free baking soda
- 6 eggs
- ⅓ cup raw honey
- ⅓ cup coconut oil
- 1 tablespoon vanilla extract
- 1 cup persimmons, cut into small dices
- In a small bowl, combine coconut flour, salt and baking soda
- In a large bowl, combine eggs, honey, coconut oil and vanilla and blend well with a hand mixer
- Mix dry ingredients into wet, blending with a hand mixer
- Gently fold in persimmons
- Place batter in paper lined muffin tins
- Bake at 350° for 20-25 minutes
Makes 12 muffins
Ingredients (cream cheese topping)
- 1 cup homemade cream cheese (you can sub store bought cream cheese)
- 3/4 cup pureed persimmons
- 1 1/2 tbls raw honey
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Combine all ingredients and add more honey or spices to taste. Add a dollop of persimmon cream cheese topping on the muffins and sprinkle with turbinado raw cane sugar.
These make a nourishing and wholesome snack that your kids will love! Enjoy!!
This post is part of Food Renegade’s Fight Back Friday!