Sunday, November 7, 2010

Praise Be, a Persimmon Tree!



Persimmons are beautiful. To me they look like tiny, plump pumpkins.

Odd that such a sweet fruit is mostly known for being tart. An unripe persimmon plucked from the tree is very astringent and one taste can cause your mouth to feel like it is growing hair. Honestly, the best persimmons are not picked from the tree at all but are the ones that have just fallen ripe to the ground, so plump and bursting full of moisture that they seem to mold into your hand like softened butter when you pick them up. Taste is the deciding factor; the unripe fruit will leave that chalky feel in your mouth. When ready the flavor of a persimmon has been compared to apricot, plum or pumpkin, I think it tastes somewhat like orange crème soda pop.

A family persimmon cookie recipe from my Aunt, Jan Davis Palmer

1 c. persimmon pulp 1 c. sugar
1 tsp soda 1/2 c butter or margarine
1 c. nuts (chopped) 2 c. flour
1 c. raisins 1/2 tsp ground clove
1 dash salt 1/2 tsp nutmeg
1 egg 1/2 tsp cinnamon

Blend soda in persimmon pulp. Cream sugar and butter. Add raisins and nuts to flour and spices. Beat egg and salt, then add to pulp and add to sugar mixture. Add raisin and nut mixture last. Drop heaping teaspoonfuls onto greased cookie sheets Back at 350 degrees for 10 minutes. After the cookies have cooled, place in a closed container to keep them fresh. Do not overbake.

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