My mom's recipe for persimmon muffins dipped in cinnamon sugar is to die for! They are so damn good it is hard to resist eating a whole batch all at once!
So the other day, after the first good frost, I headed out to the family orchard and returned with just enough early season fruit for a half dozen of these incredibly tasty treats! Yeah...I ate like half of them!
O.k. I hear that the mushrooms are springing up again around here, so I am heading into the woods as soon as I get the final edits done on a couple of reports I am writing.
See you out there!
Keep the old ways alive!
I prefer the crisp fuyu persimmons, but I do love these Hachiyas when they get almost overripe. Them I pop them in the freezer and when I feel like persimmon "gelato" I take one out, let it defrost just enough for the skin to slip off, and eat it with a spoon while it's still cold and slushy. Best lazy treat ever. :)
ReplyDeleteHey, any chance you can share the muffin recipe? We always have a bumper crop of persimmons.
ReplyDeleteSure thing. Let me ask my mom. I will put it in the description of one of our upcoming Youtube vids on Catch N Cook California.
DeleteHey hey, did that muffin recipe ever show up? We're drowning in persimmons over here! :-D
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