One of my favorite fruits to eat this time of year is the persimmon. In season from October to February, persimmons are incredibly sweet, juicy fruits that are quite fittingly referred to as “the fruit of the Gods.” Not only are they delicious, but they contain numerous health benefits as well.
According to Traditional Chinese Medicine, the persimmon has a sweet and cooling effect on the body and helps regulate your chi. In addition to being abundant in fiber and antioxidants, persimmons can help treat bronchitis and calm coughs; ease constipation, hemorrhoids and hypertension; alleviate diabetes and help heal heart disease.
When I tried a persimmon for the first time, I couldn’t believe the taste. They say that fruit is nature’s candy, and the persimmon seems to be the epitome of that. The two most common types of persimmons are Fuyu persimmons and Hachiya (aka Japanese) persimmons. The Fuyu persimmon looks like a mini pumpkin and is firm when ripe, eaten like an apple. The Hachiya persimmon is a darker orange color and incredibly soft when ripe, almost like a water balloon.
In this recipe, I used Hachiya persimmons, which happen to be my favorite. I bought these ones at the farmer’s market because they were on the brink of over-ripeness, but perfect for baking into cookies.
These cookies are soft with a little crunch and nearly melt in your mouth. They are free of grains but full of flavor, and you can add whatever mix-ins you like.
½ cup of sugar (brown or white)
1 stick of butter, room temperature
1 cup of blended persimmon pulp (about 2-3 persimmons)
1 ¼ cup gluten-free flour (I used almond flour)
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon or pumpkin pie spice
Pinch of salt
¼ cup of chopped nuts (optional: I used walnuts and pecans)
¼ cup of chocolate chips (optional)
Preheat the oven to 375 Fahrenheit. In a bowl, mix together the sugar and butter until smooth. Add in the egg and persimmon pulp and mix until a smooth batter forms. Next, add in all of your dry ingredients and mix until a thick batter forms. Drop tablespoons of the batter onto a greased cookie sheet a couple inches apart and bake for 10-12 minutes. That’s it!