Persimmon Cookies Recipe (2024)

FAQs

What persimmons are good for baking? ›

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.

Persimmons will ripen and soften at room temperature or by wrapping the fruit in paper or a paper bag will increase the concentration of ethylene gas to enhance the ripening time. Once ripe, store in the refrigerator for up to 3 days.

But after baking, this pudding will turn dark brown. Don't worry! That's perfectly normal. It's the reaction between the pigments in the persimmon and the alkaline baking soda in the batter that creates this browning.

Another set of cold food groupings to avoid include having crab with tea or persimmon. Xie explained: “Crab meat is a very cold type of food in TCM theory, and persimmon fruit is also cold in nature. Most people should avoid eating this food combination, as it can be hard on the digestive system.”

Fiber rich

Persimmons are high in fiber, particularly if they are dried . Consuming fiber can help to lower levels of “bad cholesterol” in the body. Soluble fiber, such as that found in persimmons, can bind with cholesterol in the digestive system and remove it from the body.

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.

Thanks to the power of clinically tested persimmon extract, Mirai's products can safely and effectively eliminate Nonenal body odor, leaving individuals feeling clean and fresh.

While being careful to properly ripen, persimmons are best eaten raw. The Fuyu can be sliced up and added to salads or eaten out of hand like an apple. Fans of the Hachiya praise its pudding-like consistency when fully ripened, using a spoon to scoop out the interior.

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.

How to puree persimmons for baking? ›

A food mill will make faster work of this if you have a large persimmon harvest. Or you can put the fruit with the peel in a blender or food processor and process until smooth. Including the peel adds fiber. Most recipes call for one or two cups of persimmon puree, so I freeze the pulp in one or two cup containers.

While there is an edible American persimmon that grows wild in the eastern half of the country, the most common types of persimmons you'll find at the market are two Japanese varietals—Fuyu and Hachiya.

This sensation can be described as dry, puckering, or even like your mouth has been coated with a layer of silt or talc. The reason behind this peculiar feeling is the high tannin content in persimmons [2]. Tannins are a class of astringent chemical compounds found in plants, including persimmons.

Ripening at Room Temperature

Storing astringent persimmons at room temperature reduces astringency and improves overall flavor due to fruit ripening (Figure 4). Allowing persimmons to ripen naturally at room temperature is the most environmentally friendly and simplest astringency reduction method.

Fuyu persimmons are sweet, and are can be eaten while still a little firm. They're more squat, and kind of doughnut-shaped (shown above). The hachiya persimmon (shown above) will be sweet only when it's very ripe or even overripe—when it feels something akin to a not-quite-full water balloon.

Fuyu and Hachiya: Knowing the Difference

Hachiya (left) and Fuyu (right) are both locally grown persimmons that have beautiful cinnamon notes, perfect for fall. However, the Hachiya's texture is best when extremely ripe, almost jelly-like in texture, while the Fuyu can be eaten while hard, like an apple.

How to Tell Fuyus and Hachiyas Apart. The one you can eat like an apple—Fuyu—is short, squat, and firm. The persimmon you have to ripen until it is squishy, and then you eat or use the pulp—Hachiya—looks like a large orange acorn.

Fuyu / Jiro Persimmon Tree: This the most popular variety on this list, and for good reason. Fuyu produces a medium-sized deep red-orange piece of fruit with a lighter pale-orange flesh. Fruit is sweet and non-astringent which is quite uncommon for persimmons.

Fuyu persimmons are a bit lighter in color and rounder in shape than Hachiya persimmons. Unlike Hachiya persimmons, these are best when firm and will taste like a crisp apple or pear. Feel free to eat them as you would those tree fruit: in salads or salsas, or as a grab-and-go snack.