Persimmon Cookies Recipe (2024)

FAQs

Are persimmons good for baking? ›

They should be a deep orange color and feel a bit squishy when gently pressed. 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.

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.

Trim the leaves off the top of the fruit, remove the stem, and slice the persimmon in half. Continue slicing the fruit into wedges, removing the black seeds from the center. Eat the fruit slices raw (like an apple), add them to a salad or cheese plate, or use them in baked desserts.

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.

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.”

Excess in persimmons, hawthorns, tea, alcohol or food increasing gastric acidity can cause such stones," said Dr Lu Ying, director of Shanghai Yida Hospital's digestive disease department. "Eating persimmons with an empty stomach or eating an excessive amount of raw persimmons is likely to result in a stone.

The common persimmon is rarely grown as a food or ornamental plant. One reason for is that it is extremely slow growing. It takes four to eight years for a tree to bloom for the first time. Then the tree often won't begin producing fruit for another three years.

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.

Persimmons contain flavonoid antioxidants and tannins, which benefit heart health by reducing blood pressure, lowering inflammation, and decreasing cholesterol levels.

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.

How to get rid of astringency in persimmons? ›

Storage at − 20 °C and − 80 °C temperatures up to 60 days has been found to be an effective method to remove astringency of persimmon fruits.

Sharon Fruit, also known as Persimmon or Kaki, boasts a vibrant orange skin with a glossy finish. Unlike some other persimmon varieties, the Sharon Fruit remains firm even when ripe and can be eaten like an apple. It offers a sweet flavour with honeyed undertones and a slightly crunchy texture.

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.

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.

You can freeze them, dry them, or turn them into jam. But before we go into the details of preserving persimmons, let's quickly review the two major types of persimmons that exist. Dried persimmon slices. Persimmons are generally categorized as astringent or non-astringent.

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.

Just like any dried fruit, you soak them. It doesn't take long (about an hour) and you can soak them in water, in fruit juice, or in a liquor/liqueur like rum, brandy, even something like limoncello, if you want some added zing in your cookies or cake.

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.

Persimmons are sweet, versatile fruits full of vitamins, minerals, fiber, and beneficial plant compounds. What's more, they may promote heart health, reduce inflammation, support healthy vision, and keep your digestive system healthy. Plus, they are tasty and pair well with many foods.