It’s persimmon season and you are lucky if you know someone with a persimmon tree that will give you some of its fruit. There are two types of persimmon, Hachiya and Fuyu. The Hachiya persimmon is cone shaped on the bottom and has to be completely ripened to a soft mushy point before it is edible. Because if it’s moist texture, they are good for baking.
I love this time of year when restaurants will add Fuyu persimmon as a seasonal ingredient to salads. Here’s a photo of a delicious salad that I recently had from Cosecha in Old Oakland.
Last month I picked up a few Hachiya persimmons that a coworker left in our break room. It took a couple of weeks to ripen. As soon as it did, I was in search for a recipe for persimmon cake. I stopped when I found the recipe for boozy persimmon pudding on Chowhound.
This very moist cake was full of flavor, spice, and brandy. It tasted even better the next day when the flavors enhanced even more. I warmed it up and topped it off with some fresh whipped cream.
I recently was given one beautiful organic Hachiya persimmon. After some thought about what to do with it, I decided to look for a recipe for a cookie. Today I used the one persimmon and basic ingredients I already had in my kitchen to make persimmon chocolate chip cookies. The recipe is from the website momtastic.com.
These cookies didn’t spread and came out like scones, which isn’t a bad thing. I think it makes for a good breakfast. I liked the balance that the chocolate chips gave to the fragrant spices.
Now what will I do with the Fuyu persimmons I have?