fuyu persimmons

Recently a co-worker brought in some persimmons and shared one with me. I had forgotten how much I enjoy this fruit.


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Fuyu Persimmons

According to tonytantillo.com.

There are two types of Persimmons, the Fuyu and the Hachiya.


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Fuyu, the kind you can eat right away, and the Hachiya, the kind you can't. If you bite into an unripe Hachiya persimmon, it is if you just drank six cups of extra strength tea. This astringent flavor is due to the high level of tannin in the fruit, and there is a good chance that you would never try a persimmon again because it tastes so bitter. This would be a shame because ripe persimmons have an exceptional flavor and provide us with important nutrients such as beta-carotene, Vitamin C and potassium. China is the largest producer of persimmons, followed by Brazil, Japan, and Korea. The United States grows comparatively few persimmons compared to the major producers, but virtually all, of the domestic persimmon crop comes from California.

I recall when my mother would experiment making persimmon cookies. I decided to look up a recipe. I think I'm going to have to make these soon.


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Ingredients

• 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 egg
• 1 cup white sugar
• 1/2 cup butter
• 1 cup raisins
• 1 cup chopped walnuts

Directions

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