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Week 133:

RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, CEDITH COPENHAVER

A friend from California sends me a box of Hachiya Persimmons every year. It’s a real treat, but what to do with this luscious fruit that is only edible when it ripens into a gelatinous mush? Make Persimmon bread, of course and then share it with family and friends! If you’re not ready to make the recipe when the fruit is ready to process, you can scrape out the pulp and freeze it until you are ready to bake.