Persimmons are highly seasonal, rarely seen outside of late September through December. Their burnished orange colors personify autumn, and persimmon cookies are a favorite of mine this time of year.
How to Use Persimmons
There are two primary types of persimmons, with each type splintering off into several varieties. You've seen these exotic fruits resting in large bins at the market, but may be unsure of how to use them. Fuyu persimmons, the squat type, are hard, thin-skinned, and a little smaller than an apple. Ranging from colors of gold to an orange-gold, they're the sweeter of the two types. Think of them for mildly flavored, sweet additions to salads, or healthy appetizers for munching. No need to peel them -- just slice them like you would an apple. They are unquestionably the more easily used of the two types.
Fuyu Persimmons
The second type of persimmon, hachiya, is a deeper orange color, and acorn-shaped. The hachiya should be eaten only when fully ripe, as they are otherwise very astringent and can cause a unpleasant sensation in the mouth. They're ripe when they're very soft, almost like a water balloon. The gelatinous flesh is scraped out and used in baked goods like cakes, tarts, and these cookies. Another idea is to stir the flesh into a custard base for ice cream.
Hachiya Persimmons - these are perfectly ripe base on their water-balloon-like appearance and feel.
Health Notes:
Here are 5 fun health facts about persimmons, and why you should pick up a few before they disappear from the markets this year:
- They have one of the highest Vitamin C content with a single persimmon providing roughly 80% of the daily requirement. This means persimmons are outstanding for boosting your immunity, since Vitamin C stimulates the immune system and increases the production of white blood cells.
- Like most fruits, persimmons are a good source of fiber, containing almost 20% of the daily requirement in a single serving. They are a great boost to your gastrointestinal system, aid digestion, and act as a protection against colorectal cancer and other similar diseases.
- Thanks to its potassium content, persimmons can effectively lower blood pressure and support heart health. In fact, this fruit should only be eaten in moderation - if at all - by anyone suffering from hypotension (low blood pressure).
- Its antioxidant properties mean persimmons can help reduce the risk of cancer.
- Persimmons are rich in a number of vitamins that function as antioxidants in the body to reduce oxidative stress and prevent signs of premature aging, like wrinkles, age spots, Alzheimer’s disease, fatigue, loss of vision, muscles weakness, and a number of other conditions.
Cook's Notes:
Please note that these cookies were baked at 7000 feet. If you're baking them closer to sea level, as most of you likely are, you'll need to make some adjustments. Please see the RECIPE NOTES at the bottom of the recipe for those instructions.
{High Altitude} Spiced Persimmon Cookies with Figs
Ingredients
- 2 cups all-purpose flour minus 2 tablespoons and 2 teaspoons 8.2 ounces
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 teaspoon cardamom
- ½ teaspoon nutmeg
- 2 teaspoons orange zest
- 10 tablespoons unsalted butter at room temperature
- ½ cup + 1 tablespoon granulated sugar
- 1 cup persimmon pulp from 2-3 hachiya persimmons
- 1 large egg
- 1 tablespoon orange juice
- 1 teaspoon vanilla extract
- 1 cup dried figs minced
Instructions
- Preheat oven to 350˚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, spices and orange zest. Set aside.
- In a large mixing bowl, cream the butter with the sugar. Beat in persimmon pulp, egg, orange juice, and vanilla. Slowly add in the flour mixture until everything is combined. Fold in the figs.
- Drop by rounded spoonfuls onto prepared baking sheets, or use a cookie dough / ice cream scooper. I used a small one for smaller cookies. Bake for approximately 12-14 minutes or until cookies are brown around the edges and set. Remove to a wire rack to cool completely.
Notes
- Reduce the flour to 2 cups (9 ounces)
- Increase the baking soda to 1 teaspoon
- Check cookies at 10 minutes for doneness. (Baking time will depend on the size of the cookies.)
Caroline
I love persimmon but have not yet got round to baking with them, though it's on my list - I think these might need to be top of the list!
The Wimpy Vegetarian
Hachiya persimmons is my latest obsession for baking, but hadn't worked them them in years and years!
Sue Lau
Perfect for the season! I have some hachiya cooling their heels waiting to get soft enough to bake with. Very traditional for Christmas!
The Wimpy Vegetarian
It's always so fun to make something that was popular in another era, especially around the holidays.
Stacy
Your photos are absolutely stunning, Susan! And I love your combo of persimmon and dried figs.
The Wimpy Vegetarian
Thanks so much Stacy!! A very happy holidays to you and your family!
Laura Dembowski
I have never baked with persimmons, but you totally make me want to. These cookies are so beautiful and fall inspired.
The Wimpy Vegetarian
They're not as common, for sure, but so fun to work with during the holidays! Thanks so much, Laura!
Hezzi-D
What a dwlicious pairing of flavors!
The Wimpy Vegetarian
Thanks so much Hezzi-D!!
Shari Katz
I have two fuyu trees. Any recipes using guys?
The Wimpy Vegetarian
The biggest way I use them is in salads. It can be in a simple salad of butter lettuce and dried cranberries, or one that features some winter squash like this one http://thewimpyvegetarian.com/2012/11/kabocha-and-kale-salad-with-persimmon-slices/ ! Hope that helps. I'm very very envious - I would love to have a persimmon tree. When we lived in California, I saw them all the time. But not so much here in the mountains, lol.
The Wimpy Vegetarian
Another idea would be as a small crostini made with a melted mild cheese like brie or mozzarella and adding a slice of fuyu persimmon on top. I might have to play with that one too!!
Shari Katz
Do you have a recipe using fuyu?
Jersey Girl Cooks
Such a unique holiday cookie! I don't think I've ever had a persimmon before. I'll have to look for them next time I'm at the produce market.
The Wimpy Vegetarian
I just picked up a few more and plan to bake something with them today! Let me know if you try out persimmons!