I see that you asked this question five years ago. If you bought the Tanenashi, you are probably enjoying the fruit now. About twenty years ago, I bought a Tanenashi, a Giant Fuyu and a Fuyu. When completely soft the Tanenashi is a very good tasting fruit. The Giant Fuyu is a non-astringent fruit with a mild flavor compared to the Fuyu. The sweet, crunchy, non-astringent Fuyu is the best fruit on the planet. A neighbor has a Tamopan persimmon and it is good if you haven’t tasted a Tanenashi. I also bought a Jiro and a Suraga. The Jiro ripens a few days before the Fuyu and the Suruga ripens a few days after the Fuyu. They taste and crunch about the same. I still prefer the Fuyu. I bought a Hachiya at the super market and it is clearly better tasting than a Tanenashi. I still prefer Fuyu. squirrels get most of my unripe Fuyus. I wanted to try some persimmons that squirrels would not bother until dead ripe. I bought a Saijo and a Giombo. I bought the Saijo because the seller said it was the very best one. Saijo is indeed very good and better than a Tanenashi. But, oh my God, the Giombo was the best tasting fruit I have ever tasted. Better than a Fuyu. Before eating, it must be very soft to avoid astringency. When it is ready to eat, oh my, it is good. The Giombo is soft and juicy and the juice will run down your cheeks and onto your clothing. It is not a good fruit to eat in public. If you need to eat a fruit in front of other people, Fuyu is still the best. Eating alone, Giombo is the best one.

This also uses just one cup. You could make LOTS of bread :) Persimmon Bread 1 cup persimmon pulp 2 teaspoons baking soda 3 cups sugar 1 cup vegetable oil 4 eggs 1 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 1 1/2 teaspoon salt 2/3 cup water 3 cups all purpose flour 1 cup chopped walnuts (optional) raisins (optional) - I sometimes throw in a little handful I have found that this recipe will fill five 5 5/8 x 3 3/16 pans. In small bowl, mix persimmon pulp and baking soda. Set aside for 5 minutes. In large bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend. Mix in pulp, water, and flour alternating. Fold in nuts and/or raisins. Fill loaf pans 2/3 full. Bake one hour at 350 degrees or until toothpick comes out clean. Cool in pan for at least 10 minutes before transferring to cooling rack. Freezes well. I think the original recipe came from Allrecipes dot com. ~ Tracy

Thanks for the kind words all. The first slice (the end, my favorite) I kind of went uh-oh, but the next couple slices were pretty darn good if I say so myself. I won't hesitate to make it again but the biggest hassle is waiting for the stupid bananas to over-ripen! When I'm in the mood to bake, I want to bake NOW! :) I might try the other recipe out tonight. Never thought of peanut butter on banana bread but when you think of it peanut butter on bananas is a common thing for a lot of people. I appreciate all the suggestions. I use nothing but unsalted butter these days. I had a batch of frosting that was so salty it wasn't edible and I said that's it. I was buying salted and unsalted and I went, what's the big difference I like them both. When I'm frying in it I usually am adding salt to the food anyway so might as well just buy nothing but unsalted. And no Jasdip, not unsalted Parkay! ;) I also learned years back what a difference pure vanilla (real - not imitation) makes and it sunk in that the little bit you use, the expense isn't significant. I never thought about the difference between bleached and unbleached flour but that's a good point. I have a couple I want to try that use whole wheat flour in it. Maybe I'll come up with a combination that I like better between them all. Be a terrible thing to have to taste test all these recipes, isn't it? :D I'm a cinnamon nut so that gets added along with brown sugar but the caramelized apples sound great. I have some Haralsons here too. But I want to try to follow the recipe as close as I can for the first time, then doctor it up and experiment with it. Grainlady, that pan you mentioned - I might have one of those! In a bunch of stuff I either got from my dad or maybe in some auction stuff but that pan sounds familiar. Wasn't sure what I'd use it for so I don't think it's even in the kitchen. I'll have to check the basement and garage. The other thing I've decided is I probably won't buy brown sugar anymore. Get a jar of molasses and make my own when I need it. Well maybe - let's not rush into this stuff. Lefse season is here and I do like my brown sugar on lefse! Which is something else I want to make soon! And although I'm not too much on pineapple, that Hawaiian recipe does have my tastebuds interested! Guess I need to buy more bananas!

Scott, I also found some infos on the net about persimmon seeds usage: "For hundreds of years, the common persimmon, or Diospyros virginiana L., has been used as a food source. Native Americans ate the ripe fruit right off the tree, or dried it, or made breads, jams, and jellies with it. They also made a beer-like drink from it, and roasted the seeds for flour. During the Civil War, persimmon seeds were dried, roasted, and ground into a coffee substitute, and the leaves were used for tea. During hard times, the persimmon has been used as a survival food." I will try to roast some seeds next fall and see how good the persimmon coffee taste like. Tony