Rosemary Persimmon Bread
Every winter, I’m enamored by the persimmon trees on the property I live on. From bud to harvest, each stage holds its own special kind of magic.
As the fruits begin to plump and ripen the leaves begin their journey on a kaleidoscope of color—from deep green to burnt orange and golden before they sail to the ground to rest as a thick blanket over the roots.
There are only four trees but that’s plenty. One fuyu tree with fruit great for eating fresh with salads or snacking, and three hachiya trees, whose fruit needs to be squishy-ripe to be edible fresh.
However, there are other ways to enjoy hachiyas (pictured below) before they’re super ripe.
One traditional way is by making hoshigaki, or the Japanese technique of slowly drying and massaging the whole fruit to coax out its sweetness while creating a uniquely luxurious texture.
Another, less laborious, way to enjoy hachiya persimmons is by slicing them while they’re a deep orange, but still firm, and drying them.
They have a nice sweetness and I find the texture to be similar to dried mango. Personally, I like to do this in a dehydrator, but you could try it in your oven on low for a few hours.
They make for a fun stocking stuffer for the holidays and find they make a delightful snack on their own or as part of a cheese board.
You can also make persimmon butter or jam with the soft ripe persimmons. Perfect for slathering on warm toast, adding a spoonful to help sweeten a dressing, or dolloping on a bowl of oatmeal for breakfast, it’s a great way to use up a lot of ripe persimmons at once.
While I love to enjoy persimmons like this, I was craving something a bit more substantial, like a sweet treat to go with a cup of tea or coffee.
With a quick search, I came across this recipe from David Lebovitz by James Beard. I’m partial to a one-bowl recipe and this one sounded simple enough to make on a sleepy overcast afternoon.
Drawn to the combination of persimmons and bourbon, it reminded me of the comforting elements of a traditional winter fruit cake.
I didn’t have any raisins, currants, or cranberries on hand as David uses, but I did have some beautiful organic dates, my husband brought home from one of his date farm clients in southern California.
Instead of just tossing those in, I decided to soak them in some dark rum I keep in the pantry for making tiramisu. You could even replace the plain liquor here with a spiced herbal cordial and I think I’ll try that next time I make this.
Now, I know persimmons aren’t the easiest to find, depending on where you live, but I can imagine bananas would be a good replacement, though the flavor would of course be different.
The original recipe was light on spices, so I added cinnamon, clove, and some fresh rosemary to give it another layer of warmth.
Rosemary is one of those herbs that gets used more in savory recipes over sweet ones, but it lends a really nice brightness, especially in baked goods.
It grows abundantly here in a Mediterranean climate, even in the depths of winter. Acclaimed herbalist and veterinarian, Juliette de Baïracli Levy, reminds us that rosemary’s name means “dew of the sea” and is one of her most beloved herbal allies.
Steeped in ancient lore and tradition, rosemary is an herb worth getting to know and spending some time with. Warming, invigorating, and on the bitter side, it has an affinity for the digestive and cardiovascular systems helping to relieve stagnation of all kinds.
Especially, in wintertime when it’s easy to succumb to the cold and wet imbalances.
From brain fog and headaches to gas and bloating, this gentle but powerful plant soothes everyday ailments. Its antioxidant properties help to fight free radicals and oxidative stress in the body, especially as you age.
Rosemary works wonders used topically, too. It’s known for stimulating the scalp and follicles for healthy hair. You can make an infused oil or vinegar, or even use a strong tea as a hair rinse.
For this recipe, I used fresh rosemary but dried would be fine too. You could even infuse the rosemary into the butter as it melts to help awaken its flavor.
The amounts listed here are to make two loaves. If that feels like a lot you can always freeze one for later or give a warm loaf to someone you love.
If you’re feeling really generous, give some of your Salted Honey Butter along with the persimmon bread.
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