Persimmons are a fruit that is edible and grows on a tree. Persimmons have been called the “fruit of the god’s” and are actually a berry. The most common variety in the United States is the Japanese persimmon.
Persimmons are a native of China and grown there for thousands of years. They spread to Japan and have been grown there 1300 years. They are the Japanese national fruit. They were first introduced to the United states around 1870.
The fruit matures in the fall and the color is a light yellow-orange to a dark yellow-orange. This fruit is not that common in America. I never heard of persimmons until I was in my 20’s and was served persimmon cookies. They were delicious. The taste is like apricots with a pudding type of texture.
Persimmons are loaded with nutrition like Vitamins a, B-complex, and C. They also contain manganese, copper and phosphorus. They have flavonoids, antioxidants and catechins. Other antioxidants include beta-carotene, lycopene, lutein, cryptoxanthin and zeaxanthin. Persimmons are high in fructose so if you are diabetic consume them in moderation.
Persimmons can be eaten fresh or cooked and included in salads, jams, salsa or as a dessert. Here is a recipe for persimmon cookies.
2 persimmons, pureed
1 C white sugar
1/2 C butter
2 C white flour
1 t baking soda
1 t cinnamon
1/2 t ground cloves
1/2 t ground nutmeg
1/2 t salt
1 C chopped walnuts
Preheat oven to 375 degrees. Grease or line a cookie sheet with parchment paper. Combine flour, baking soda, cinnamon, cloves, nutmeg and salt. Cream margarine and sugar, and beat in the egg and persimmons. Add flour mixture and mix. Add nuts. Drop by teaspoonfuls, 2 inches apart onto baking sheet. Bake for 12 to 15 minutes.
Check out my website at www.valerielull.com