Source: Rochelle Beerli about 2017
Fall’s Best Persimmon Cookies
For us persimmon lovers, the first batch of persimmon cookies marks the start of fall. Usually ready and in their peak mid to late fall, the persimmon is a sweet, delicious fruit that offers many possibilities for baking. There are two main types of persimmon, and the one that is best to bake with is the Hachiya. The name, persimmon is Latin and translates as, “food of the god’s”. Obviously, Latin names are extremely reflective of the attributes. As it happens, persimmon’s are a powerhouse fruit and are loaded with nutrients, anti-oxidants, rich in fiber, are heart-healthy, high in Vitamin C, and the list goes on and on. So, the more important question is, why wouldn’t you love persimmons? If it’s good enough for the god’s, it’s got to be good enough for me!
Let it ripen
I think there’s just a divided opinion out there on these little jewels, but the more you work with them and get great results, the more you’ll love this fruit. I love to make cookies with the very ripe persimmon. It’s best when it goes from an orange color to a deep orange/red color and the skin is very soft and possibly begins to develop black spots. Then, your fruit is ready for baking. Additionally, as it ripens the gelatinous content grows reflecting a distinguishable quality which can be seen in the cookies. Giving the cookies an interesting look, but the taste is unbeatable!
I’m not sure which cuisine of origin to list this since persimmon’s aren’t so popular by U.S. standards, but I can still remember tasting my first persimmon cookie-almost 35 years ago in the U.S. So, my conclusion is that persimmon is a generational fruit and it strongly needs our help bringing itself back in style! Let’s make it the modern persimmon movement. Making endless recipes for cookies, breads and jellies, until we just can’t take any more!
Fall’s Best Persimmon Cookie
- 1/2 cup butter soft and cut in pieces
- 1 cup sugar
- 1 large egg
- 1 cup persimmon pulp
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 to 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup walnuts
- Preheat oven to 200 Celsius
Get the pulp from the ripe persimmon by cutting the top off and scooping it out with a spoon. About 2 persimmon’s = 1 cup of fruit.
- Combine your butter, sugar, egg, and pulp and mix until well combined.
- Assemble the dry ingredients together, including the spices.
mix together with the wet. You'll notice the dough is a bit different than what you're used to. I used a large spoon to spoon the dough on the baking sheet.
- Bake for 15 min., or until golden.
- Take out, let cool before serving.