Persimmon Rum & Raisin Texas Muffins

 I have no idea what a persimmon was until I met Mei. Persimmons are a delicious and nutritious fruit with several health benefits. Here are some of the key benefits: 

Nutrient-Rich: Persimmons are a good source of vitamins A, C, and E, as well as minerals like potassium, magnesium, and manganese. They also contain fiber, which is essential for digestive health. 

Antioxidant Power: Persimmons are packed with antioxidants, including carotenoids, flavonoids, and phenolic compounds. These antioxidants help protect cells from damage caused by free radicals, reducing the risk of chronic diseases such as cancer and heart disease

She has a tree and gave me a bag of fruit. I dehydrated 12 trays. The small pieces that were to small for the dehydrator I saved. The container of saved persimmons I then made a puree, which I used in this recipe.

Ingredients:

1 cup all-purpose flour

3/4 cup whole wheat flour

3/4 tsp kosher salt

1 tsp baking soda

1/2 tsp ground nutmeg

1 cup white granulated sugar

1/2 cup melted unsalted butter, cooled

2 extra large or large eggs, lightly beaten

1/3 cup spiced dark rum

1 cup persimmon puree 

1 cup pecans 

1 cup mixed raisins ( light and dark)

Directions:

Preheat oven to 350 degrees.  Line muffin pan with large cupcake liners

Mix flour, baking soda, salt, nutmeg and sugar into a large mixing bowl. Reserve 1/4 cup of the flour mixture in a separate small bowl. Toss in the dried fruit in the reserved mixture, making sure to coat each piece well.

Make a well in the center of the dry ingredients and then stir in the butter, eggs, liquor, persimmon puree, pecans and floured dried fruit. Mix the batter just until combined .

Pour the batter into the muffin liners and then place the pan in the oven. Bake 1 hour or until toothpick inserted into the center comes out clean. Allow to cool completely in the pan before serving.

Persimmon Smoothie

 

Ingredients:

2 Fuyu persimmon, chopped

1 frozen banana

¼ teaspoon ground cinnamon

1/16 teaspoon ground cloves

1 cup unsweetened Almond milk 

2 ice cubes

INSTRUCTIONS

In a high powdered blender, combine all ingredients and blend until smooth. Add additional ice cubes or water to thin the smoothie if desired.

NOTES:  Mey picked persimmons with her daughter. She gave me a huge bag. Need to find where the place is so we can pick again next season.

Persimmon Roselle Butter

Sharon and Don have been sharing their persimmons with us for quite a few years. Mey and I love them. I have my own tree but something ate every single persimmon that was on the tree! Next season a net is going over it.

This is a recipe I found awhile ago and very happy I made it.

 Ingredients:

4 cups roselles

4 cups water

2 Myer lemons

12 firm Fuyu persimmons, peeled and chopped

1 cup sugar

DIRECTIONS

In a large non-reactive pot, combine washed roselles, water and 1 lemon cut into slices.

Bring to a boil, reduce heat and simmer for 45 minutes.

Strain roselle and lemon into a colander. 

Discard roselles and lemon. Return liquid to a boil and add chopped* persimmon.

Cook until softened and use a emulsion blender to smooth out the chunks.

Add juice and zest of 1 lemon and half the sugar.

Return to a simmer and cook 10-15 minutes

 Taste for sweetness and add remaining sugar if needed.

Cook to desired thickness, but remember it thickens as it cools.

This butter may be preserved in sterilized jars and processed in a boiling water bath.

* I used the food processor to chop the persimmon

PERSIMMON FRUIT LEATHER

I have a persimmon tree. This year I was thrilled, it looked liked I might get over 8 persimmons. It was not to be. All were gone when Gabe and I got back from Canada.

Our neighbor has a older tree and it was full of fruit. They shared their abundance with Chi- Ling, Mey and myself.

Nine were  put in the freezer. I wanted the pulp to soften. My little experiment did not work. Pulp was still firm.
I removed the skin then added rest to the  blender.

  I'm adding in hopes next year my tree will provide fruit that I can make additional recipes.

 The recipe for the leather- which I plan to make again.