Persimmon Cookies Recipe (2024)

FAQs

Which type of persimmon is best 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.

Peel and cut the tops off of the persimmons, cut them in half crosswise. Place cut side up in baking dish.

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.

Advice circulating the Internet recommends placing astringent Hachiya persimmons in the freezer for 24 hours to remove tannins and speed up the ripening process as an alternative to waiting several days for persimmons to ripen at room temperature.

Tea and persimmon contain tannins, which have been found to make protein harder to digest. So when tea and persimmon are eaten with crab, which is rich in protein, we might experience indigestion.

There's hundreds of varieties of persimmon, but the two types you're most likely to encounter are Fuyu and Hachiya. You can recognize a Fuyu by its squat shape and flat bottom. The Hachiya, on the other hand, is slighty elongated and comes to a point at the bottom.

Freezing is another potential method for removing the astringency of persimmons (Figures 6, 7). Freezing the persimmons to approximately -4°F (-20°C) polymerizes soluble tannins into insoluble tannins, which are less reactive and bitter.

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.

A ripe persimmon will have a deep orange or reddish color, depending on the variety. It should also feel soft, but not mushy when gently pressed. The texture should be akin to a ripe tomato. The ultimate test, however, is its taste: a ripe persimmon will be sweet and free from any astringency.

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.

Should persimmons be refrigerated? ›

It is best to store them at room temperature. Ripe persimmons are best eaten immediately, but you can refrigerate them for 1 or 2 days. Unripe persimmons will keep in the refrigerator for up to one month. Keep refrigerated persimmons unwashed in a plastic bag.

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.

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.

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.

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.

Astringent types are ideal for baking and dehydrating. Persimmon pudding and bread recipes call for astringent persimmons. Fruit should be ripened to jelly soft for baking.