Delightful and moist bejewelled Persimmon Bread-Cake. Hide it when you make it.
Persimmon. Sharon fruit. Kaki fruit. 柿子. I love thee.
When I was growing up, imported fruits were rare and precious as finances in my family were tight. The one I looked most forward to was persimmon, fresh or dried ones from China. Mama had since stopped buying the dried ones as she felt they might have added with some weird stuff. Most people I know enjoy the persimmon while it is still firm. Not me. I would reach for the ones that nobody wants – the ripest and the juiciest squishy soft ones. When fully ripe, it is as sweet as honey with heady pungent deep sugary aroma. One gentle bite into the ripe squishy fruit will result in ultra sweet flowing juices. Absolutely divine.. Continue Reading →