Hachiya Persimmons are the best variety to cook up cookies, cakes, pies and even sorbets |
As
Summer makes her exit for another year, Fall ushers in an array of harvest fruits
and veggies we all look forward to eating.
Persimmons are an unusual, but delicious fruit whose harvest season is
relatively short – September through Late October/Mid-November. There are a few varieties, but the Hachiya (“Hi-CHEE-ah”)
is the most popular and delicious. You cannot eat the skin (very bitter), and
this delicious fruit is best used in cooking puddings, cookies, cakes, pies or
even as a sorbet.
Persimmon Cookies are a muffin-like spiced cookie that has a unique delicious flavor all its own |
The
fruit should be completely orange (no green or yellow spots) for maximum ripe
goodness. While most fruits get somewhat damaged when frozen, the Hachiya
Persimmon cooks up best after a freeze. It’s a great way to store this fruit
for year round use should you be lucky enough to have a prolific tree. You can either freeze whole with the skin,
then remove skin and seeds before use, or I prefer to remove skins and seeds,
then place pulp in freezer Ziploc baggie for use whenever the mood strikes me for
some great Persimmon Cookies. [See Persimmon Cookie Recipe for a delicious
muffin-like cookie that has a great unique spiced flavor all its own. Enjoy the Fall and Harvest Season!
TIP:
Decorate your outdoor patio or
backyard with holiday decors and
host a Cookie
Party. It’s a great way to
get a variety of cookies for all neighbors to share and make celebrating the holidays
fun and full of variety!
Source:
CaliforniaBountiful.com – Sept/October 2012 Magazine