Persimmons are like cartoon fruit.
They’re so bulbous, sweet and juicy that… I dunno… I have a hard time believing that they’re a real life fruit.
Every year around this time, my mom shoves giant bag of super ripe oozing persimmons in my hands and I’m left to figure out what to do with them.
Soup? Gross. Candy? Weird. Softballs? Possibly. Inside of the refrigerator decorator? Yes.
Bread? Why the heck not?
Persimmons taste like… sugar. That’s the best way I can describe them.
I used the rounder Hachiya Persimmon for this recipe. Fuyu persimmons are more squat and firm. They’re not for baking. They’re for eating like an apple or putting on salads.
This bread is delicious. It’s got just a hint of spice from ginger. It’s moist and sweet… and it has large, baked in chunks of persimmon fruit. Perfectly seasonal.
Ginger Persimmon Bread
adapted from Epicurious the website
makes one 9x4x3-inch loaf
1/2 cup persimmon pulp
1 teaspoon baking soda
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon fresh ground nutmeg
1/2 teaspoon ground ginger
3/4 teaspoon salt
1 heaping teaspoon finely grated fresh ginger
1/3 cup water
1 1/2 cups all-purpose flour
Place a rack in the upper third of the oven and preheat to 350 degrees F.
Grease a 9x4x3-inch loaf pan and set aside.
In a large bowl whisk together flour and salt.
In a small bowl, whisk together persimmon pulp and baking soda. This will thicken the pulp a bit.
In a medium bowl…. (yea, we using a lot of bowls) whisk together sugar, oil, eggs, spices, fresh ginger and water. Once well incorporated, whisk in the persimmon mixture. Pour the wet ingredients, all at once, into the dry ingredients. Fold to incorporate. Once no flour remains, pour into the loaf pan and place in the oven.
Bake loaf for 55 to 60 minutes, until a skewer inserted in the loaf comes out clean. Allow to cool in the pan for 15 minutes, then invert onto a cooling rack to cool to room temperature before serving. Loaf lasts well wrapped at room temperature for up to five days.
165 Responses
I love persimmons and this recipe sounds wonderful! Yes, ginger on everything! Just wanted to point out that if you let Fuyu persimmons (the squat ones) ripen on the counter, they also become soft. To hurry the softening process for baking, I’ve frozen hard (but ripe) Fuyus and then thawed them, and voila! they are soft and ready to use in a recipe such as yours. Can’t wait to try your recipe.
This bread is delicious! I had never had persimmons before and came across them in my local grocery store. I wanted to try them, but did not know what to do with them. I tried this recipe last year and loved it. I just saw persimmons in the store again and can’t wait to make some more. The only change I made, was that I added little bits of crystallized ginger to the batter and sprinkled a little brown sugar over the top (I do that with banana bread and love it). Thank you for sharing.
What another generous year for persimmons! I have so many I don’t know what to do with them. Every recipe seems to require so few. You mention freezing soft hachiyas, so I’m wondering about the possibility of freezing them before they are sweet softness. What do you think? My countertop is covered with them waiting to ripen. I need work space for Thanksgiving and Christmas baking. Will I ever be able to use them all???
There’s water in the ingredient list, but it’s not mentioned in the instructions. Do I add it in with the persimmon mixture?
Yes!
Hi, where does the water come into this recipe? Are we supposed to add water to the flour along with the “wet ingredients”? A little unclear. Thanks!
I found the recipe on Epicurious . . . both yours and theirs call for 1/3 C. water, but neither recipe instructions advise when or if to add the water. Please advise. I love baking with persimmons; I make cookies and use the James Beard recipe for tea bread. But I’d love to make this one too, because I like ginger.
I have never tried one of your recipes that didn’t turn out perfectly. This recipe is gold!
My husband’s co-worker sent him home with a bunch of persimmons from his tree & I had no idea what to do with one. I had never seen one, let alone tasted one! So Google led me to this page & now I have to find a market near me that sells persimmons because my kids are begging me for more. I made this recipe into muffins, because they’re easier for my kids to run around with & they ate the entire batch (16 muffins) in two days!
Thank you for the delicious recipe! :)
Water?
where does the 1/3 cup water get added?
When is the 1/3 c water incorporated into the batter?
I seem to be missing a steo. Water is listed in the ingredients, but I don’t see where it is added.
Water is listed as an ingredient but doesn’t say when or where to add it. Is it needed.
I have a recipe similar to this that I have been using, it also calls for water. My instructions state that you add flour in increments between adding flour you add a portion of the water to keep it smooth.
I made these into gluten-free, and needed the extra water. I made muffins, instead of bread, as gluten-free can be hard to get leavened in loaves with fruit/vegetable purees in the mix. YUMMY!
Hi Joy!
I just bought some persimmons and am having the same question I have seen other ask. Are you supposed to add the water somewhere or is there a mistake in the recipe? I am wanting to make this tomorrow, please help! Thank you!
Joy, I love your website and also persimmons! I wish they were in season all year round :-p And there are so few recipes with persimmons, keep them coming! I made this and it was delicious. Can you amend the instructions to specifically mention adding the water? This was the first recipe I tried off your website and although it’s listed in the ingredients, it wasn’t specifically referred to in the instructions so I was in a dilemma as to whether to add it or not! I did in the end, phew.
I made this with super ripe Fuyus and it was fabulous. Nobody seems to be addicted to it like I am, but I guess that means more for me…! I also left out the mystery 1/3 c water.
I am so excited to use this recipe! I just whipped up a batch but noticed the recipe calls for 1/3 cup water but doesn’t use it in the instructions… i just added it and it looks a little thin, hope i didn’t commit baking suicide!! I’ll let you know how it turns out.
I made a little adaptation of this recipe. Persimmon Cornbread! Delicious, check it out Joy : )
This is so good, I’m making it for the second time in a week. If you’re considering making this, DO IT! You won’t regret it. :)
I decided to try this bread as I had been eyeing persimmons at the grocery store but had no idea what to do with them. Everyone who tried it loved it. The best reaction was from my mom, who spontaneously and clearly said, “It’s good!” She had a major stroke 4 years ago in the speech center of her brain so *any* spontaneous, clear speech is just short of a miracle. We’ll be making this bread again soon :)
So my dad calls me the other day to ask me what is a persimmon because he just bought a few. He wanted to know how the heck to eat it. What to do with it. I had no idea personally. So happy I came across your post. Now I can let him know. Lots of good ideas. He said it was very bitter tasting. I said to let it sit out and soften. He tried it that way and it was sweeter. Thanks for all your wonderful suggestions.
Just wanted to say I’ve made this recipe 3 times since you posted it. Once with persimmons and the other two times with cranberries. I make them into mini loaves and give them as gifts…after eating an entire mini loaf myself for quality control, of course!
I may have commented on this before to say how I LOVE persimmons (though I can’t pronounce them).
I also LOVE ginger, maybe more than persimmons.
Right now, I’ve decided to make this : )
Hey Joy! I made this last week and it was amazing. My first time baking with persimmons – still not sure I’m pronouncing it right. Ha!
I made it gluten free and vegan (https://cookmarked.com/recipe.aspx?eID=UWDvpHPUAdtYJVdMQPLJF8uR3hZUswCW0rc1Fmf7DOE=).
I’m baking the muffins right now! Can’t wait! I added actual chunks plus the puree…. cannot wait!
Obviously, that bread sounds amazing…. But I want to know where you got that pad of paper! ;-)
okay so I want to try to make this one, it looks good and I have never ever tried a permission before. So I have a probably silly question, how exactly do I get the pulp from it? Just beet up the insides?
Hey Joy,
I have this in the oven now. The kitchen smells amazing! We have persimmons coming out of our ears.. Thanks for the new idea.. Just one question, what’s with the water? I added it into the wet ingredients, but didn’t see it in the instructions.. Am I blind? Is this where it belongs? Thanks!!
It is soooooo good! Thank you :)
Joy, I just had to tell you how much I loves this bread. I was given some fuyu persimmons and decided to try the recipe anyway (hey, I figured they were free and I could give it a shot). Although the persimmon flavor wasn’t as strong, because I was anxious to bake and didn’t let them ripen enough, the bread itself has an amazing texture and perfectly balanced spice. The rest of the persimmons are ripening on the counter, waiting for round two of this bread. Thank you, Joy, for such a fabulous recipe! You are one talented gal.
funny, my mum does exactly the same thing with me and I didnt knew I could cook them!!
I also didnt knew the name of this fruit in english !!! in Portugal we call it “diรณspiro”
We had a fuyu (they look like button tomatoes) persimmon tree at my grandpa’s. they are more dense than the oblong hachiya persimmons, so they are easier to just eat in hand, and work with in baking. my mom would make muffins with them every morning when they were in season. i love these ones, and they taste to me like a pumpkin pie in a fruit
I was just passing through looking at recipes this bread looks wonderful
Persimmon is one of my very favorite things
I’ll be making this
thanks for sharing
Wow, this bread looks fantastic! Love the combination of flavors in it. :)
Persimmon does taste like sugar. It tastes of soft and fresh sugar dissolving in your mouth, leaving behind a hint of warmth. I’ll bake persimmon bread tomorrow :-)
I’ve got a small oriental persimmon tree that is loaded with fruit this year. I’ve only eaten them fresh and never have I baked with them. I will try this recipe as soon as my persimmons are ripe!
Your recipe is perfect timing for me!!!! Thanks!
have you tried adding cinnamon on the bread? usually for holiday breads it’s a combination of ginger and cinnamon for spices. i usually like that combination with hot brewed coffee. no sugar please.
I had never seen these before coming to Spain, but they are wonderful, and I will hopefully trying out this wonderful looking bread as well. Thank you.
this sounds delicious, but what is the water for?
I like coffee that tastes like coffee and coffee that tastes like pie. Also, coffee that tastes like egg nog is good.
Thank YOU, another awesome looking recipe to try. Perfect for the cold weather months and a cuppa.
Great photos too! Cindy
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Joy, a reader of the kitchn asked what to do with persimmons… I was going to reference her to this post but someone beat me to it. https://www.thekitchn.com/thekitchn/good-questions/what-can-i-cook-or-bake-with-persimmons-good-questions-131573
BTW, I am a loyal reader of your blog….love it!
How amazingly funny….I was thinking of Persimmons these past few days. A friend of mine gave me Fuju persimmons a few years back and I ate them just like an apple. They were really good. This bread looks too awesome to ignore. I MUST bake this. The clincher is to find someone who is looking to dump their bounty of fruit my way. :)
This bread just looks delicious! I’ve never tried persimmon before and in fact I’ve just discovered them! Thanks for this nice recipe!
hay JtB — how do we know if we won something on your November Giveaway? Can you list the winners? I sure hope I get the Cakepops book!!!!
Yummy. I haven’t had persimmons since Italy. By the way, I love that you “Joy the Baker” header changes with the seasons!
Sad to say that finding the right ingredients for this would be close to impossible ( where I live) .. so I am going to just save the recipe for whenever I might possibly get to shop in a store like Whole Foods again :)
If you want to mail me a loaf, that is fine too … although my guess is Argentine Customs will enjoy the cake more than I will.
un beso
Love persimmons! My grandmother made a persimmon pudding that simmered all day in the top of a double boiler. Definitely will try this bread. It sounds delicious with a pot of English breakfast tea.
Joy, this cake looks absolutely delicious. I love this time year, especially because Persimmon’s are here and available! Can’t wait to try this!
Yum! I hitting print as soon as I finish this comment. I’ve never used persimmon but this sounds great. I need to start some winter comfort baking.
I LOVE persimmons!!! Fresh or dried! But never had it in a bread. Just saw some super-ripe persimmons on offer in the market yesterday but thought they were too ripe (soft) to be good. But now that I saw your recipe, I think I can go get some of them. :) Thanks Joy!
Bread. Persimmons. Ginger. You got me.
This looks amazing and I can’t wait to try it!
Thanks for sharing
Yuck – persimmon should be banned. They taste like sweet farts.
I stood in Whole Foods for a few minutes tonight just holding a fuyu persimmon wondering how I was supposed to eat it. I ultimately put it back because I had no clue. Thanks to you I might go buy it tomorrow.
You read my mind. I was literally just thinking that I wanted to make some persimmon bread this morning, and I thought I would have to do a search on the internet for a recipe; except, when I opened my emails this morning, there it was! A recipe for persimmon bread waiting for me :) Thanks, Joy. Only thing, I don’t see an oven temp for this recipe? Can I assume that 350 is cool?
My bad! I’m blind. Ignore my question about the oven temp. It’s right there staring at me, and I just didn’t see it. Well, off to make this bread.
I haven’t had a persimmon since I was a kid. I can’t remember much about it…just remember Dad picking one off a tree and giving it to me. If I find any persimmons in the grocery store, I’d like to try to make this bread. Sounds intriguing. About how many persimmons do you think I’d need to get 1/2 cup of pulp?
Persimmons are great. Last year I made some tasty persimmon oatmeal cookies from cooks.com. Ginger and persimmon sounds pretty tasty. Your bread looks dee-lish!
I love the sh*t list!
Oh, yum! I’m so jealous that you have access to ripe persimmons. I love this season in Japan ’cause you can just eat them constantly, but unfortunately they have never been as tasty here in Vancouver. You’re right, they are sweet deliciousness. Mmm…living vicariously through you right now. FYI, also delicious dried :)
I have never cooked with persimmons – just eatten them in chunky slices. But this bread looks so yummy and moist! I’ll have to search out some persimmons.
I’ve been seeing persimmons in the grocery store over the last few weeks but had no idea how to handle them or what to do with them or what on earth they’d taste like. thanks for demystifying this fruit!
I thnk you just like saying persimmon. :)
I’ve never bought persimmons before, because I didn’t know what to do with them. But now I do! Success! I think I’ll have to try this, on the weekend.
And I love you’re writing, by the way…
I’d also like advice on how to get the persimmon pulp… Did you just put in chunks? Or blend it down to applesauce consistency?
I have never baked with Persimmons but this bread is motivating!
That notepaper is amazing I need to get my hands on some cool notepaper.
I’ve never had a persimmon. Clearly I need to look into it.
That loaf of bread looks great–my parents love this fruit! For some reason, all I can think about now is how much I’d like to name my future cat ‘Persimmons’… The next time i see some of that fruit sitting in the fridge i am definitely making this. Thanks for the recipe Joy >:)
That look absolutely delicious! That persimmons was playing trick on me till I google it and realize it’s a “sharon fruit” that’s what we call it in Britain, Funny thing about it is I never tasted them before.
Interesting! I may use this in the culinary arts class that I teach!
I NEED that “Shit List” note pad! And a slice of this bread, too. Thanks for introducing me to something new, Joy! This bread looks incredibly delicious.
my friend has a persimmon tree in her backyard and is always willing to share her surplus, but they are the type (fuyu) that you are supposed to eat crunchy. do you think they would work in this recipe? should i cook them first or something to soften them up?
by the way, i did see that you say they are not for baking within your post. but i’m desperate!
My family has a fuyu persimmon tree and we use them for baking all the time, especially if they’re a little bit soft, in which case they aren’t as great for eating fresh. I just grate them by hand and use the pulp the same way.
In fact, I don’t think I’ve used hachiya persimmons for baking, so I’m not sure if the results are absolutely identical, but it should come out fine either way.
great, thank you! now i can definitely take some persimmons off my friends’ hands.
I always pass by persimmons in the sore because they confuse me….They kinda look like a tomato so it seems wrong that they’d be super sugary sweet! I may pop a few in my basket the next time I pass by!
anyone care to venture a guess as to how many persimmons one would need to end up with 1/2 c. pulp?
Probably only one or two.
Oh, how big are your persimmons? The size I’ve seen grow here would take maybe 6. There is a big seed in them & you must allow for the peeling, so eyeball them & take a guess. I know they do have some large ones in the stores here, but have never seen the small ones in stores, but they grow on small trees here in W. KY……but no good till after a good frost has been on them.
I absolutely love trying things I have never had before – and funny, persimmons are one of them! But I do love Ginger, so I will definitely have to try this! maybe it will even make an appearance at Thanksgiving! Thanks for the recipe!
looks amazing. can’t wait to try this recipe!
Persimmon bread has always been something my family made during the holidays. The easiest way I have found to get the pulp is to freeze them and then defrost in a ziplock bag and they turn to mush, you just pull out the skin and stem give them a squeeze and you are good to go!
Since no one is going to “shove a giant bag of super-ripe oozing persimmons into my hands” here in Kentucky, I think I will adapt this recipe and use maybe some shredded apples or even zucchini. Maybe just plumped-up raisins? I live in a not-big-metro area so finding persimmons in the grocery will be an exercise in futility even if I venture out to give it a shot. The bread alone sounds interesting with that much ginger in it.
Seems like if you have a little bit of computer ‘literacy’, you’d be able to make your own ‘Sh*t List’ notepaper, hmmmmmm?
I drink persimmon juice, like, every day. It’s awesome, and you should make some if you have a juicer.
…Where’d you get that “You’re on my Sh*t List” thing? I want one…
I’ve never had a persimmon…one more reason to try it. Love the notepad…
I haven’t had persimmons since I lived in Portugal and they grew on the terrace. My land-lady used to make a heavenly persimmon custard, but sweet bread – mmmmmm – what a great idea! Also I agree with Joe@EdenKitchen, you should totally have your own baking show.
Oooh, I’m very intrigued by this whole persimmon business. I’ve never tried one myself, but I think that I’m going to have to try and find some this fantastical beauties.
*these fantastical beauties.
Typos. >_<
That sounds delicious! I love ginger-stuff and…have never had a persimmon. I’m a little nervous but maybe you have given me inspiration :)
how do you get the ‘pulp’ from the persimmon? do you peel & throw it in the food processor? I’ve never had one so sorry for my ignorance!
i love the new header! just adorable :) and this bread? well, let’s just say it got bumped to the top of the “to make” list for when i get back in town ;)
The bread looks divoine!
Other ways to use up the persimmon:
My grandfather used to buy whole flats of them and leave them out on his balcony in winters – would bring in one when he was in the mood for it, peel back the skin (it’s OK, if the skin’s black) and eat it.
You could also try drying the things and making this persimmon drink: https://www.maangchi.com/recipe/sujunggwa. It has cinnamon in it, too.
that looks delicious–i’ve actually never had persimmon (totally embarrassed!). that notepaper is hilarious…maybe it’ll pop-up on the giveaway page!
I haven’t tried persimmon either.
By the way, where’s the CHOCOLATE in this recipe?????
:)
Looks delicious! And I love your stationery!
Uhm, sugary fruit. Yumola. I would toast it, and butter it, maybe even spread on some honey as well. Extra-Yumola.
Wow, I always thought persimmons were some sort of tomato… i need to try this bread!
This looks and sounds SO yummy! My mom used to make persimmon cookies that were really good.
Alas, I don’t know a soul up here with a persimmon tree. They’re so lovely though when all the leaves have dropped and the orange fruit is left hanging on the bare tree… gorgeous!
i love snacking on persimmons, but never thought to put them in a quick bread. this is genius! i will definitely make this soon, it sounds fantastic!
Perhaps it`s just my upbringing, perhaps it`s that I live in Canada, but the whole existance of the Persimmon is a new concept to me – I have been on the hunt for a Persimmon for the past two weeks. The adventure shall continue until I make this bread.
I don’t event hink I’ve ever seen a persimmon, but now I need to find me one! This looks so yummy!!
Sounds delish!
i keep hearing about persimmons! this post is inspiring me to finally try one of these crazy fruits, and put it into aome baked goods as well! thanks!
my aunt grows persimmons, but amazingly i’ve never tried one! maybe it’s time!
I have seen persimmons in the produce department have have often wondered what folks do with them.
Well, I have figured out the obvious… they get eaten but how and why( they are a bit unattractive) was a mystery. I thin k now that I have a purpose for one, I will get myself to the store so I can bake this delicious sounding bread. Thanks!
The last time I ate a persimmon it sucked all of the moisture out of my mouth. Is that weird? It totally did not taste like sugar.
Yum yum! Finally now I can bake something with these weird alien but gorgeous looking fruit. Now if you can help me out with those spiky greenish yellow ones that stink. My hub LOVES those but NOT allowed in this house.
*love*
Persimmons look like pretty, plastic fruit. You could easily add a few to the bowl of plastic fruit my grandma had on her kitchen table and nobody would know they’re real. I never thought you could cook with them though. Maybe it’s because they seem so plastic to me. They do sound rather perfect in this loaf cake :)
I’ve never even seen a persimmon…..where does one find something like this??
I’ve never come across a recipe like this one. It sounds good. I just made your vegan pumpkin walnut bread and I loved it,so yummy. I’ll be trying this one next.
I love this recipe!!! It’s funny a friend and I from work always forget what the name of this fruit is in Spanish and I just finally looked it up “caquis” is what returned as the translation, there is no way that my mother EVER called them this, Im on the phone calling now to see what she called them. Anyhow, this has to be my favorite fruit,(side note: its not like anything you really have tasted before, if you have not had one and love sweets and fruit… you’ll enjoy it). Thanks for the recipe Im definitely having my mom make it….oh you didnt really think I would say I would….lol :) All my persimmons would be gone before I got to pulling out the flour from the cupboard.
I’ve seen persimmons abroad but never in the US. Any idea where I could find some?
I’ve never baked with persimmons before, but now I’m very curious. Thanks for sharing :-)
Persimmon bread is on my sh*t list too!
I you have any more hayicha persimmon recipes, I’d love to see them, because every fall, like you, I get a ton of them. I usually freeze the pulp and make bread fairly regularly.
Huh. I’ve never used a Persimmon before, so I may have to try this just because of that. Looks good!
Oh Yum! Quick breads are my favorite and I Love ginger. I don’t know how this can possibly be bad. can’t wait to try it!
Looks yummy! And BONUS: now I know what a persimmon looks like. I honestly don’t think I’ve ever seen one… and I troll around markets around here more than once a week. Hmm… oh well.
Love this recipe. Persimmons and ginger.mmmmmm.
I love fresh persimmons so much that I almost feel like I’m wasting them when I bake with them! Although I’m sure this bread is delicious.
Where did you get that awesome stationery?
I’ve been wondering what the heck to do with these persimmons! How would persimmon pulp work?
I always see those persimmon’s at the store and have never known what to do with them… now I know :). PS love your notepad paper ;)
I adventurously bought a persimmon once with the only object in mind to eat it as it was. I placed it in a fruit bowl to fully ripen, only to come home to find one of my cats had eaten most of it.
So. Disappointing.
Watch out for them furry fiends!
I have to make this. I love persimmons. I acquired the taste while living In Italy as a teen because they were everywhere and perfectly ripe and juicy. Yum.
I can taste this already. I bet it’s warm and slightly spicy, a little sweet. Looks great :)
I don’t really like persimmons, because of sugar in it. But your bread looks great!
Thank you for teaching me something about persimmons! I was always a little intimidated by them because I didn’t know what to do with them. Now I can go forth and conquer!
i’ve never thought to bake with persimmon and i think i have only tasted one once…. great idea
I’ve never seen a persimmon in real life! I’ve no idea how I’ve gotten to the ripe old age of 27 without seeing one, but it’s been so long now that the idea freaks me out. They look like tomatoes, how can they taste sweet??
What a unique bread! I love it.
Persimmons and ginger – sounds delicious…! Because anything baked into bread with ginger has to be delicious right? We need to find us some persimmons…
I’ve never had a persimmon before! They look funny and I’m excited to try them. This cake looks like a good way to introduce myself to a new fruit!
We still have some persimmons from our tree, lets see if I have the rest of the ingredients.
I love the sh*t list.
Hey there… new reader, and I just wanted to say, cooking, baking with persimmons are limitless, right? I’m in Tokyo, so we have such an abundance here, and I never thought of making them with cake…, it looks super dreamy…
Great idea, I have so many persimmons to eat, the trees were very generous this year. Where did you find that lovely stationery?
Persimmons are amazing! I love freezing the (checks…) Hachiya persimmons (the softer ones) and eating them with a spoon in the summer time. It thaws a little while you’re eating it and becomes soft but the middle stays frozen and…. dammit. It’s winter, I can’t think about this!
Oh, and love your stationary. Sh*t list. Heh.
Ginger Persimmon Bread sounds devine. I love persimmons and have never tried them in a quick bread before. Thanks for sharing!
Oh my word! I happen to LOVE persimmons! My grandma had a persimmon tree when I was growing up so I’ve always loved them. Can’t wait to make this bread! Thanks!!!
Looks good, but kinda seems more like a cake to me… persimmons, nom.
so that’s what those tomato looking fruits are in the local produce markets here in Japan! I’ve been wondering!
Ginger Persimmon Bread. I would never have dreamed of this combination for a sweet bread… your creations never stop amazing me. You should have your own baking show!
I’ve never tried a persimmon fresh or baked in something! Was thisclose to buying one yesterday…thanks for the heads up about the difference between the two kinds. I’m sure this bread is delicious, but maybe I’ll try eating a fuyu as is first to see if I even like persimmons!
p.s. awesome stationery.
Love. My grandma used to make something like this and we’d spread cream cheese on it.
cream cheese should go on everything.