A question about a recipe: Chocolate Persimmon Muffins

I have a question about the ingredient "American persimmon pulp, or Hachiya pulp" on the recipe "Chocolate Persimmon Muffins" from thirschfeld. Is there any fruit puree you might suggest instead of persimmon? We are totally out of persimmons and have grown to LOVE this recipe.

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Chocolate Persimmon Muffins
Recipe question for: Chocolate Persimmon Muffins

6 Comments

kaupilimakoa February 16, 2012
pumpkin--I think persimmons have that spicy fall flavor....
 
Stephanie G. February 15, 2012
They all sound great...I think Im going to have to make multiple batches!
 
Hilarybee February 15, 2012
I've subbed mango and it was an interesting result. Sweeter than the persimmon goods and a little moister, too.
 
skittle February 15, 2012
I've read applesauce can sub for persimmons. I don't know how accurate that is as I've never tried it though.
 
AntoniaJames February 15, 2012
I would use some fig, nectarine or plum jam. And I'd add a bit of crushed anise seed if using fig. And I'd reduce the sugar just a bit. ;o)
 
Midge February 15, 2012
I'm crazy about this recipe too and recently subbed 2 cups of banana puree for the persimmons. They weren't as amazing as the original ones, but far superior to run-of-the-mill banana muffins.
 
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