The Ancient Greeks considered Persimmons "fruit of the gods" and I can see why. The beautiful orange color and luscious creamy interior..... yummmm! We were fortunate enough to have 2 kinds of Persimmons at our exchange on Sunday.. the flat bottomed "ready to eat like an apple" Fuyu variety and the pointed bottomed "needs to be very soft" Hachiya variety which is great in puddings, cakes and cookies.
Our bounty this exchange also included Rosemary, grapefruit, apples, sage, basil, 3 different types of pumpkins, watermelon, pineapple guava, eureka and meyer lemons, preserved lemons, avocados, roses, dried sage, flower and herb seeds, dried chilies, galangal, lemongrass,Killer-hot Habanero sauce,
Kaffir lime leaves and thyme. Oh and those tail-waggin' dog treats !
Thank you one and all ! Happy Thanksgiving and
we'll see you on December 13th !
Persimmon Cookies compliments of June
2 ripe persimmons - pureed
1 tsp baking soda
2 Cups flour
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 C butter
1 C sugar
1 egg
1 C raisins
1 C nuts
Preheat oven to 350 degrees F.
Dissolve baking soda in persimmon puree and set aside.
In medium bowl, sift together flour, salt, cinnamon,cloves and nutmeg.
In a large bowl, cream together butter and sugar till fluffy, then add egg
and persimmon.
Stir in dry ingredients, then nuts and raisins.
Drop by teaspoonful onto greased or parchment lined baking sheet.
Bake for 12-15 minutes.
