Cinnamon Spiced Persimmon Cookies

Persimmons are a fruit you either love or hate. In the Central Valley of California where I grew up, Persimmon Trees were plentiful, yet mostly unloved by most people. But how can you not admire a fruit that dares to sport a bright orange color during a time when all other fruit trees are shedding their leaves barren of fruit? In fact, I have memories of the bold, plump, orange persimmon fruit dangling on bare branches in the cold months of winter. I remember looking at this strange tree in a field of fog, barren of all leaves but the orange fruit still clings tight to its branch.

During my childhood I had the unique advantage of having been introduced to this delicious persimmon cookie early on in life. The persimmon cookies that my mom made were soft and laced with cinnamon and chopped walnuts, whats not to love? As you know from other posts on my blog, I do love the smell of cinnamon baking in the oven! Later, other friends from this area introduced the addition of chocolate chips to the batter. Although this doesn’t seem to match, it is delicious non the less!

Here in Italy they love to eat persimmon with a spoon straight from the soft fruit. I recently tried it at the coaxing of an Italian friend and I did find it to be sweet like eating a soft jam. But why eat it with a spoon when I can mix in some eggs, flour and cinnamon and have a persimmon cookie instead?

It was the Japanese immigrants who first introduced the persimmon as we know it to America. The flavor of Persimmons have been described as “dates and heavy chestnut honey” flavor to “mango dipped in brown sugar”. Some describe persimmons as slimy and others as “squishily lovely”. Either way you can’t go wrong when its whipped up into a cookie!

Here in Italy the Persimmon is called Cachi (Kakee) and they are the new “in-season” fruit of the month. They are piled high on the fruit trucks right next to the artichokes, chest nuts, walnuts, apples, pears and mandarin oranges. Rumor has it that Mussolini created a decree requiring that a persimmon tree be planted in each farmhouse. Maybe it was because he knew the nutritional value of the fruit was good for his troops and high in calories! In fact you can get 55% of your daily amount of vitamin A, 21% of vitamin C, a good source of manganese and a hefty dose of fiber!

There are two varieties of Persimmons that I am aware of: the Hachiya variety that I am describing in this recipe and the Fuyu variety that is smaller, firm and can be eaten like an apple. The Haciya variety in America is acorn or heart shaped and must fully ripen before being eaten. I think that is why they are so unpopular in America, the fruit is highly tannic and is extremely unpleasant in the mouth if it has not fully ripen. Here in Italy they allow the fruit to ripen on the countertop. I was taught to put the whole fruit in the freezer and store them until you are ready to use them.

A word to the wise, don’t try to eat one if it is not ripe. It should be soft and look like its going bad! One day an Indian friend of mine in Italy gave me about 6 persimmons. One looked soft and the skin looked slightly bruised and broken. She said “this one is ready” the others you need to allow to rest on the counter. So that is what I did. They slowly ripened and softened and one by one I put them in the freezer when they came ready. One of them took three weeks and still didn’t ripen. I put it in the freezer after three weeks but it was still so bitter that it felt like all of the moister had been sucked out of my mouth! So make sure they are fully ripe before putting them in the freezer! Then lay a few out and allow them to defrost and then they are ready for making cookies!

Allowing the persimmon fruit to defrost removes the bitter tannins

Cinnamon Spiced Persimmon Cookies

Ingredients:

3/4 cup butter softened

1 1/2 cup sugar

2 eggs

1 teaspoon vanilla

3 cups flour

3/4 teaspoon baking soda

3/4 teaspoons baking powder

3/4 teaspoon cinnamon

1/4 teaspoon Nutmeg

3/4 teaspoon Salt

1 1/2 cup persimmon pulp (about three whole persimmons)

1 cup walnuts

1 cup chocolate chips

Instructions:

Preheat your oven to 350 F. Peel your persimmons and remove any seeds if you find them. Since they will be completely squishy, the only way you can do this is to remove the peel with your fingers and prepare to squish the persimmon in your hands in the bowl. Just squish away until you see the seeds and remove them. There may be only one or two or no seeds in each persimmon and it will give you a chance to release your inner child. You will want to measure the pulp and make sure its around 1 1/2 cups worth otherwise you may need to adjust the recipe a bit. The smooshed up persimmon will look quite lovely in the bowl, what a beautiful orange color! Add the baking soda to the persimmon pulp until combined. I don’t know why we do this but we do.

In a separate bowl cream the butter and eggs together with an electric mixer. Add the egg, vanilla and persimmon pulp (with baking soda added) and continue to mix until incorporated. Add the flour, cinnamon, salt and nutmeg and continue stirring by hand until a dough forms. Add the walnuts and chocolate chips. Lightly oil your baking sheet and spoon onto the baking sheet. The dough is quite sticky so don’t be afraid to get your fingers messy. These cookies will not spread out during baking so you can crowd them a bit. Bake for 12 minutes or until lightly brown on the outside. Remove from the oven and allow to cool. Enjoy the sweet scent of cinnamon filling your house, I always do!

Step by step picture instructions: