Persimmons are in season now. There are three kinds at the market right now. The soft, mushy ones are called yun-shi/연시. The crunchy, squat ones are called dahn-gahm/단감. And the conical ones that need to ripen like an avocado are called hong-shi/홍시.

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Tip: Persimmons could cause constipation if you eat the lighter colored flesh right beneath the leaf topper. Take a pair of ever-present kitchen shears and snip it away while you’re at the sink or use a knife to remove that part.

Baby enjoys eating yun-shi but certainly can’t eat too many. I used the excess (10 are 3,000W at the neighborhood market) in a banana bread recipe and the result was a scrumptious molten lava persimmon cake.

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Molten Lava Persimmon Cake

2 c. flour

1 tsp. baking soda

1/4 tsp. salt

1/2 c. vegetable oil or butter

1/2 c. brown sugar (no need to halve since I already reduced the amount)

2 eggs

2 1/3 c. overripe persimmons (approximately 5-6 yun-shi, remove skin)

Add wet ingredients to dry, mix well. Bake in individual ramekins for best presentation at 175*C for 30-60 minutes depending on the size of container…It will smell so good you have to take it out and eat it when it is ready to be removed from the oven. They keep well in the fridge and are still yummy warmed up in the microwave.

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