It wasn’t until a few years ago that we acquired a taste for persimmons. Grandma normally had a huge bowl full in her kitchen, but we were always wary of its shiny, hard skin and that funny color. We made the mistake once of having one that was far from being ripe. It was beyond crisp and utterly tasteless. After we managed to bite off a chunk, we quickly spit it out and swore never to eat one again. Well we got over it. Now we love them. When Dad was a kid growing up in Taipei, he ate so much papaya that his skin turned orange. That will happen to us if we keep eating persimmons at this rate. Wikipedia says, “A persimmon is the edible fruit of a number of species of trees in the genus Diospyros in the ebony wood family (Ebenaceae). The word Diospyros means “the fruit of the gods” in ancient Greek.” Without knowing that, does a persimmon really look like a fruit? It looks like a cross between a tomato and a pumpkin. Once you figure out how to cut the damn thing without making it look like you butchered it [we still don’t know how to cut them prettily… as you can see], there are no seeds, no pits, no core. That equals non-frouta in our book. Whatever… gods eat it so it’s good enough for us. We’ll have to try his recipe we found for persimmon cookies.
2 ripe persimmons, pureed
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup white sugar
1/2 cup butter
1 cup raisins
1 cup chopped walnuts
1.Preheat oven to 350 degrees F (180 degrees C).
2.Dissolve baking soda in persimmon pulp and set aside.
3.Sift flour, spices and salt together, set aside.
4.Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.
5.Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.
Amount Per Serving Calories: 171 | Total Fat: 5.6g | Cholesterol: 25mg