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Quick Summary
Spicy, soft, and moist persimmon cookies with raisins and a sweet orange glaze. This persimmon cookie recipe uses ripe Hachiya persimmons.
It’s December which means it’s time to turn on the ovens and get baking. My holiday baking list is long so I can’t waste any time. I asked Josh if he had any requests for Christmas cookies this year and of course he added his favorite Lime Coconut Snowballsand Brown Butter Salted Caramel Snickerdoodlesto the list, but he also asked if we could make Persimmon Cookies. I looked at him with a blank stare. I’ve never even had a persimmon or a persimmon cookie. Josh said his mom used to make Persimmon Cookies every year and he loved them. Well, Josh’s mom came to visit us last week from California and brought us a bag full of persimmons. Guess what we made? Yep, a batch of Josh’s mom’s famous Persimmon Cookies.
Josh’s mom had to show me what to do with a persimmon. I was clueless:) I guess there are two kinds of persimmons, Fuyu and Hachiyas, we used Hachiyas persimmons, which are better for baking. Make sure your persimmons are nice and ripe. We scooped out the pulp from the fruit to use in our cookies. The pulp is bright orange and sort of slimy:) I was a little afraid, but Josh’s mom promised me it was going to produce a good cookie…and she was right:)
The cookies have a few of my favorite spices-cinnamon, cloves, and nutmeg. The cookies also have raisins in them. If you are a raisin hater, you can leave them out or add dried cranberries, but we love our raisins:) Josh’s mom sometimes adds walnuts to the cookies, but since Josh is allergic, we left them out. The cookies have a cake-like texture and are super soft. They aren’t the prettiest cookie on their own, but the orange glaze dresses them up a bit and compliments the spices.
A big thanks to Josh’s mom for sharing her Persimmon cookie recipe. We will be baking these cookies every holiday season from now on. It will be our family tradition. I am sure Caleb will love these cookies, just like his daddy:)
Cookies
The perfect cookies for the holiday season and a great way to use up persimmons!
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a medium bowl, whisk together the flour, baking soda, salt and spices. Set aside.
In a large mixing bowl, cream the butter with the sugar. Beat in persimmon pulp, egg, and vanilla. Slowly add in the flour mixture until everything is combined. Fold in the walnuts, if using, and raisins.
Drop by rounded spoonfuls onto prepared baking sheets. Bake for approximately 12-14 minutes or until cookies are brown around the edges and set. Let cool on baking sheets for five minutes and then remove to a wire rack to cool completely.
To make the orange glaze, in a medium bowl, combine the confectioners' sugar, orange juice, and zest together. Start with 2 tablespoons and can add more if the glaze is too thick. Whisk until smooth. Dip the cookie tops into the glaze and twirl the cookie. Set cookies back on wire rack for glaze to harden.
One of the best options for copious amounts of any food is to freeze some for later. HalfPint suggests pureeing the persimmon pulp, putting it into plastic freezer bags to maximize your freezer space, and then making persimmon bread, smoothies, and steamed pudding with the thawed fruit pulp later on.
Fuyu persimmons serve a multi-purpose use. They're best eaten raw or sliced and added to salads, cereal, smoothies, but they are also suitable for baking and roasting. Hachiya persimmons, on the other hand, boast a creamy, jelly-like consistency best for baked goods such as muffins, cookies, bread, and puddings.
When persimmons are beaten to a pulp, tannins form complexes with carbohydrates, causing the pulp to stiffen to a gel-like consistency. When baking soda is added, a reaction with the moist and slightly acidic persimmon creates carbon dioxide (CO2), which also plays a role in encouraging the pulp to thicken.
Dairy: Consuming dairy products like milk, yogurt, or cheese immediately before or after eating persimmons may lead to digestive issues for some people. This is because persimmons are acidic and can curdle milk, potentially causing stomach discomfort.
Persimmons contain flavonoid antioxidants and tannins, which benefit heart health by reducing blood pressure, lowering inflammation, and decreasing cholesterol levels.
Hachiya persimmons tend to be a little larger than Fuyu and are more acorn shaped. The main difference between Hachiya persimmons and Fuyus is that Hachiyas are extremely astringent until they are completely soft and ripe. If you bite into a hard, unripe Hachiya, you'll never forget it! Talk about mouth puckering.
In Japan, Hachiya persimmons are revered for their drying ability and are traditionally made into hoshigaki, a process that involves hanging Hachiya from a string for weeks to enjoy as a sweet, chewy snack. Fuyu persimmons, on the other hand, are non-astringent and can be eaten raw at varying levels of ripeness.
If you have a mature persimmon tree, you know it produces more fruit than you can consume fresh. But the good news is that there are ways to preserve them. You can freeze them, dry them, or turn them into jam.
The fruit is easily chewable and has a delicious flavour, but it is not recommended for diabetics, obese and sufferers of gastroduodenal ulcer. Persimmons have a creamy and sweet pulp and have laxative, diuretic and hepatoprotective.
Only persimmon extracts that have been clinically tested, like Mirai (mr · ai) Clinical products have been found to be effective in eliminating Nonenal odor.
The fruit slowly dries and the sugar in the fruit comes to the surface, and the fruit flavor concentrates. The outside of the fruit turns white from its own sugar looking a bit like white mold. It's not moldy; it is purely the sugar from the fruit itself rising to its surface.
Persimmons have a delicate honey-like flavor and silky texture. They can be eaten fresh, dried, or cooked, and are very versatile in recipes. Persimmon peels are completely edible. Whether or not to peel the fruit is a matter of personal preference and the recipe that you're using.
How to eat a persimmon. Fuyu persimmons can be eaten raw or baked, Glass says. Once they're soft but firm, you can slice this variety and use it in ways you would use other sliced fruits like apples or pears this time of year. The Hachiya varieties have a little less flexibility because they're so soft.
Persimmons freeze very well, so I tend to pick as much fruit as possible to store away for the year. To prepare your fruit for the freezer, rinse off the skin of the fruit and lightly pat dry. This is a delicate process as the fruit can be very soft.
If you have a mature persimmon tree, you know it produces more fruit than you can consume fresh. But the good news is that there are ways to preserve them. You can freeze them, dry them, or turn them into jam.
Freezing Whole Soft Persimmons - Recipe - Cooks.com. Let persimmons ripen until very soft and jelly like. Wash fruit, place on a flat tray in your freezer and freeze until firm.
- How to store persimmons and make them last - Persimmons
Once very ripe, place in a Glad® Food Storage Zipper Bag but do not close. Or, place ripe persimmons in a bowl in the fridge that has been loosely covered with Glad® ClingWrap. Keep in the crisper drawer of the refrigerator.
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