Walnut & Raisin Persimmon Cookies
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With persimmon season under way, what is a better way to use up this delicious and versatile fruit? Persimmons are a bright orange-colored fruit that looks like a tomato. Its' flavor is like a juicy pumpkin with hints of cinnamon and all spice, which is why this recipe is a great way to use up leftover persimmons. There are two types of persimmons: Fuyu and Hachiya. The Fuyu persimmon is lighter orange in color than the Hachiya and resembles a squat tomato in shape. It is user-friendly — completely non-astringent — and can be eaten out of hand like an apple. If you bite into an unripe Hachiya persimmon, it has a very astringent flavor due to the high level of tannin in the fruit. Hachiya skins are somewhat like tomato skins. The Hachiya persimmon is best used as a puree, in cookies, cakes, brownies, puddings and sauces.
Hachiyas should be deep orange in color. When ripe, they should feel squishy, like a water balloon. Handle the ripe Hachiyas carefully to avoid breaking the skin, and keep refrigerated. Use them as soon as possible. Unripe Hachiya persimmons can be ripened by keeping them at room temperature for a week or more. To speed up the ripening, put them in a bag with a banana or apple.
The combination of the ground cloves, nutmeg and cinnamon pairs perfectly in this soft cookie. Make a batch and wrap them up as holiday gifts!
Walnut & Raisin Persimmon Cookies
Yield 1 dozen very large cookies
Ingredients
1/2 cup applesauce
1 cup white sugar
1 egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup raisins
1 cup chopped walnuts
1/4 teaspoon salt
1 cup persimmon pulp (peel skin off ripe persimmon and dice, blend until pulp consistency)
Directions
1. Preheat oven to 350 degrees F
2. Mix applesauce, egg and vanilla together.
3. In another bowl, mix together the flour, baking soda, baking powder, 1/4 teaspoon salt, sugar, cloves, cinnamon, and nutmeg.
4. Stir in the raisins, chopped nuts and persimmon pulp; mix well.
5. Drop by the teaspoonful on greased or parchment lined cookie sheet. Bake for 12 to 15 minutes. Transfer to wire racks to cool.
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