December 2014


Persimon Brownies – my first time trying Persimons!

Disclaimer: sponsored post ahead (but a VERY good recipe as well!)

I’ve been through Spain in the past and thought that I had tried many of their local delicacies. But I realized recently that I’ve never had persimmons before – up until this year, to me they were just these pretty little fruits that sat in the exotic fruits section at Loblaws. Earlier this month I received some Persimons  and was asked to bake something nice with them. So, I'm here to share with you my baking experience with these beautiful bright orange fruits, and to tell you about a special contest to win a one week trip for 2 to Valencia, Spain - home of the Persimon! To qualify, check out this link. 

Anyways, before I begin, here is a couple fun facts about this particular variety persimmons: 

- You may note that the spelling is different; this is intentional and the name was changed to differentiate this specific variety from Ribera del Xúquer near Valencia, Spain. These persimons are different in that they don't need to be ripened before eating. This means they are ready to eat the moment you buy them. 
- The flavour of Persimons are sweet and similar to a peach or a mango.
- They are available to Canadians from October to January! So you still have time to go and pick some up before the season ends.

So, for my first foray into Persimon baking and cooking, I chose to make some persimon brownies to share with you! They are delicious and REALLY easy. 



1 Persimon®, peeled and chopped
? cup (150 mL) sugar
1 tsp (5 mL) lemon juice


½ cup (125 mL) unsalted butter
5 oz. (150 g) bittersweet chocolate (70%)
? cup (150 mL) granulated sugar
¼ cup (50 mL) Persimon® jam
3 large eggs
1 pinch of salt
1 tsp (5 mL) vanilla
¾ cup (175mL) all-purpose flour

Preheat the oven to 350°F (180°C).


Place the chopped Persimon® in the bowl of a food processor and puree until smooth. Pour the puree into a saucepan. Add sugar and lemon juice stirring slowly over medium low heat until the consistency of jam. Approx. 5 minutes. Set aside. 

N.B. I had some difficulty achieving a thick, jam-like consistency while continually stirring, but once I left it reach a certain heat, it became thicker. I then stirred it a bit, took it off heat and let it cool a bit before combining it with the chocolate brownie mix (step reached below). 


Grease an 8 X 8 inch (20cm) baking pan and line bottom with parchment paper, leaving a 1 inch (2.5cm) overhang on two sides. Place butter and dark chocolate in a sauce pan over low heat and melt until smooth. Add sugar and stir until dissolved. Add the Persimon® jam, stir and remove from heat.

In a large mixing bowl, beat eggs with a pinch of salt and vanilla until slightly foamy. Add sifted flour and blend until just incorporated. Being careful not to over mix. Pour the brownie batter into the baking pan. 

N.B: It wasn't specified in the original recipe, but at this point you must mix chocolate/persimon blend with the eggs/flour blend.
N.B: It wasn't specified in the original recipe, but at this point you must mix chocolate/persimon blend with the eggs/flour blend.

Bake for 30 minutes or until a cake tester comes out clean. Remove from the oven and spread the remaining Persimon® jam over the top of the brownie while it is still hot. Allow to cool completely before cutting into 2 inch squares.

Makes 9 servings