How do you soften persimmons for baking?

Unripe hachiya and fuyu persimmons should both be stored at room temperature. If you want them to ripen a little faster, try placing them in a paper bag with a banana or an apple and storing them on the counter . Bananas and apples both produce ethylene gas, which can speed up the ripening process.

What to do with hachiya persimmons?

Because the flesh is very soft, hachiya persimmons are typically used for baking . The flesh is pureed into a pulp, and mixed into quick breads (like muffins), cakes and cookies.

Are persimmons good for baking?

Persimmons are a wonderful fruit for baking, dehydrating and eating; but knowledge on which types to plant and harvest, depending on your desired use, is important. Persimmons ripen from October to November and are very attractive trees that add beautiful color to any landscape in the fall.

Why add baking soda to persimmon pulp?

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 .

Why do persimmons turn black inside?

The mechanism of this alteration has been studied in depth, and the oxidation of tannins has been reported as a key process. Other factors frequently associated with internal browning is storage under controlled or modified atmospheres; in this case the flesh browning occurs mainly in the flesh of the fruit.

What not to mix with persimmon?

Potato and persimmon : if you eat them together very often they can form kidney stones.

How many persimmons can you eat a day?

How many persimmons can you eat a day? A. It is better not to eat more than one persimmon or 100 g of fruit in a day . Excessive consumption of persimmons may lead to intestinal blockages, nausea, vomiting, or constipation.

Can you eat persimmons raw?

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.

What is the difference between persimmon and hachiya persimmons?

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.

Which is better hachiya or fuyu persimmon?

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 .

Which 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.

What if my persimmons are too hard?

At the grocery stores, they will usually be hard and firm and will require ripening to consume them. This is because they are picked from the trees while still hard for easier transportation. Once you bring them home, give them a good wash while they are still firm.

Can you eat persimmons when they are hard?

They can be eaten when hard . Their skins are edible.

Persimmon Cookies Recipe - Food.com (2024)

Community Pick

Submitted by Stephanie Y.

"After making 3 different types of persimmon cookies today, these were clearly the favorites. Katherine Hakins Armstrong won the Indianapolis Star's 2005 Holiday Cookie Contest with this recipe. I used a mixture of chopped dates, dried apricots, and raisins, as I did not have enough raisins to make 1 cup. You may want to reduce the oven temperature as I found my cookies darkened too quickly at 375. I would also suggest using a lightly greased cookie sheet. Recipe listed is the original recipe."

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photo by Absinthe27

Ready In:: 1hr 10mins
Ingredients:: 13
Yields:: 5-6 dozen

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ingredients

1 ¹⁄₂ cups sugar
¹⁄₂ cup shortening
1 cup persimmon pulp
1 egg
2 cups flour
1 teaspoon baking soda
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon cinnamon
¹⁄₂ teaspoon nutmeg
¹⁄₄ teaspoon clove
1 cup raisins
1 cup walnuts or 1 cup pecans
powdered sugar

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directions

In a large mixing bowl, cream together the sugar and shortening. Add the persimmon pulp and egg. Set aside.
Sift together the flour, soda, salt, nutmeg, cinnamon, and cloves.
Combine dry ingredients with persimmon mixture and blend well.
Add raisins and nuts.
Drop by teaspoonfuls on cookie sheet. Bake at 375 for 15 minutes. Remove from cookie sheet and dip in powdered sugar.

Questions & Replies

Hi, I am putting a newsletter together for the San Luis Obispo County Farmers' Market Association. We would love to use the this recipe in our printed newsletter. Checking to see if we have permission to do so. We would credit you. Thank you, Katie Ferber http://www.food.com/recipe/persimmon-cookies-195269

Katie F.
I scooped the pulp out of the fruit with a spoon, but I'm wondering if anyone has tried making these with the skin on? Also, I noticed a few commenters saying that these don't spread at all, but even though I refrigerated the cookie dough prior to cooking, mine still spread a bit more than I expected. Any thoughts on what I might do different next time?

vaspaccia
See Also
Vegan Dessert Recipes Jell-O Salad Recipes | Taste of Home 32 All-Time Favorite Christmas Cookie Recipes The Best Chocolate Chip Cookie Pie Recipe Ever

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Reviews

This is the second year I have used this recipe. I substituted butter for the shortening, other than that I followed the recipe exactly. I used my Cuisinart and used the butter out of the refrigerater. My son was a Chef in a nice restaurant last year. After the Executive Chef had my cookies, he added them to the menu last winter. EXCELLENT Cookies!!!

cyndy13_12772970
OMG these are excellent. Do substitute butter for shortening and roll in powdered sugar while still warm. Know your oven. Mine works fine at 375. Remember these cookies DO NOT spread, so make the size you want.

haveagrapeday
My first time baking persimmon cookies. My go-to recipes have been puddings and bread to use up persimmons. Now I'm hooked on these lovely cookies! I followed the recipe exactly - cannot think of anything I would change.

JGill
These cookies are the bomb, only thing I did different was I used unsalted butter in exchange of the shortening. Once done I dipped half the cookie in melted white chocolate and sprinkled with chopped pecans. Very delicious!

Debra D.
these cookies are delicious. but at 375 degrees for 15 minutes they burn. my first pan of cookies burnt after about 12 minutes at 375. i lowered the temp to 350 and cooked the rest for around 10 minutes and they came out fine.

See Also
best fruit cake recipe – Fig Jam and Lime Cordial

adams.wifey

see 21 more reviews

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Tweaks

One cube butter, not shortening. Reduced sugar to one cup. Extra nuts. Yum!

Lisa B.
Coconut oil instead of shortening. Refrigerated dough before cooking. Reduced temperature to 370'.

vaspaccia
OMG these are excellent. Do substitute butter for shortening and roll in powdered sugar while still warm. Know your oven. Mine works fine at 375. Remember these cookies DO NOT spread, so make the size you want.

haveagrapeday
Great cookies! Perfect amount of spice that makes these taste like a fall or winter cookie. I made these gluten free by using a rice flour blend, used dried cherries instead of raisins, and omitted the nuts since I didn't have them on hand, and they turned out great. I'll definitely make these again, and might try using carrots instead of the persimmon when they aren't in season.

Absinthe27
This is the second year I have used this recipe. I substituted butter for the shortening, other than that I followed the recipe exactly. I used my Cuisinart and used the butter out of the refrigerater. My son was a Chef in a nice restaurant last year. After the Executive Chef had my cookies, he added them to the menu last winter. EXCELLENT Cookies!!!

cyndy13_12772970

see 2 more tweaks

RECIPE SUBMITTED BY

Stephanie Y.

Fremont, CA

115 Followers
905 Recipes
58 Tweaks

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Persimmon Cookies Recipe - Food.com (2024)

ingredients

directions

Questions & Replies

Reviews

Tweaks

RECIPE SUBMITTED BY

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FAQs

How do you soften persimmons for baking? ›

Which persimmons are good for baking? ›