Persimmon Muffins

Good Muffins, bad photo.

I've never understood people that have persimmon trees and just let the fruit fall to the ground and rot-what's the matter with you people? Best that I can figure, they must have once eaten an under ripe fruit and well, that can be awful-and never found out how truly wonderful the fruit can be when fully ripe. There are varieties that can be eaten when not fully ripe (they are shorter looking) but for the traditional type of persimmon found rotting beneath trees all over the Midwest, you need to let them ripen to pulp. I'm serious, the fruit should be liquid and falling apart. That's when a persimmon is ready.

The easiest thing to do is split one, toss on some butter and brown sugar and broil it for a few seconds before serving with sour cream. It's hard to improve on that for both taste and simplicity, but if you feel like baking, they do well in muffins.

The recipe is the exact same one I use for all my muffins, substituting the pulp of a peeled persimmon (say THAT ten times fast) for the fruit and zest. The recipe may be found HERE.