Growing Persimmons
Persimmons are the quintessential fall fruit. Known to the Ancient Greeks as “fruit of the Gods”, these tomato or heart-shaped fruits are high in glucose, a well-balanced and a good source of vitamin C. They can be eaten fresh, dried, raw or cooked. But watch out for varieties that have a more astringent taste. To learn more about growing persimmons click the Vegetable Gardener link here.
For more information, try this link from Virginia Tech here (pdf).
While you’re waiting to grow your own persimmons, buy a few from a local Farmer’s Market or grower and bake some of grandma’s persimmon cookies.
Persimmon Cookies
1/2 cup butter
1 cup sugar
1 egg
1 teaspoon baking soda
1 cup persimmon pulp
2 cups flour
1/2 teaspoon each cinnamon, cloves, nutmeg
1/4 teaspoon salt
Optional: 1 cup chopped nuts, raisins or candied fruit
Preheat oven to 350 degrees. With an electric mixer, cream together butter and sugar. Add the egg. Dissolve baking soda in persimmon pulp and add to mixture. Sift together flour, cinnamon, cloves, nutmeg and salt, then add to the mixture. Let stand for 10 to 15 minutes, then drop by spoonfuls on a greased cookie sheet. Bake for 10 to 12 minutes.
photo credit: pixel_d0ts
Interesting, can’t say I’ve ever had a persimmon.
Viggie:
Persimmons are well worth trying. I think they have an interesting sweet, but tangy flavor. Most baked goods recipes use the softer varieties.
The recipe is an old family favorite. Tried and true.