Comments on: Persimmon Cookies Recipe

By: Tamara

Tamara — Fri, 25 Dec 2009 01:49:17 +0000

Why do some persimmon cookies loose their shape. There’s a trick to it. I had a recipe from my father’s old girlfriend. She has since passed. She stated to put the soda with the persimmon pulp. Did you do that?

By: Giulie

Giulie — Sat, 19 Dec 2009 17:11:04 +0000

Love your recipe and love your blog and photos. Check out KitchenBite.com – similar in feel to your lovely site. Thank you for the recipe!

By: Coconut Persimmon Smoothie | Healthy Green Kitchen

Coconut Persimmon Smoothie | Healthy Green Kitchen — Fri, 18 Dec 2009 16:36:58 +0000

[...] Persimmons from Kalyn’s Kitchen Dandelion, Persimmon, and Medjool Date Salad from Food Blogga Persimmon Cookies from Pinch My Salt Persimmon Chiffon Pie from Merrill of [...]

By: Surati Ivey

Surati Ivey — Thu, 17 Dec 2009 06:33:17 +0000

I just got turned on to the 2 kinds of persimmons. There are trees in my neck of the woods. Here’s a SUPERB fruit salad I served with my Turkey Dinner. It was so fresh & lively and delish, flavor wise and color-wise.

3 fuyu persimmons, chopped, 1 pomegranite’s seeds, 2 fuji apples, peeled and chopped. Put in bowl. Mix 1 Tbs. fresh lime juice and a little honey or agave, pour over salad & mix. Add 6-8 fresh spearmint leaves, cut chiffonade. That’s it. You’ll love it ! And the color. wow.

Make sure the persimmons are softish & tender, but not gooey and mushy. The other variety are the ones to eat mushy.

By: Shannon

Shannon — Sun, 13 Dec 2009 21:36:40 +0000

these were delicious!! i am in love thanks for sharing!

By: Spiced Persimmon Panna Cotta With Glazed Pecans « Bon Vivant

Spiced Persimmon Panna Cotta With Glazed Pecans « Bon Vivant — Wed, 09 Dec 2009 00:32:16 +0000

[...] problem was the lack of persimmon recipes out there; I wasn’t interested in making a bread, cookies or pickles out of them, but I knew I wanted to do right by my orange friends by making [...]

By: nana

nana — Tue, 24 Nov 2009 01:57:12 +0000

The persimmons in E Texas can be put into the freezer to ripen. Dont have to wait for the coons to take them. Sometimes we never have a frost.

By: Suzy

Suzy — Sat, 21 Nov 2009 18:12:08 +0000

“Gelatinous Goo” ??? What a terrible description of the beautiful, delicious fruit of the fall could only have been written by a very non-adventureous, uninformed food connoisseur . I have eaten several hundred hachiya persimmons plucked directly from the tree, sometimes allowed to ripen for a few days. They can be eaten with the skin, peeled and placed in a bowl and eaten with a spoon or stired into jello. One of my favorites is mixed with cottage cheese and pomegranates. I do make cookies and breads, but hate to lose so much flavor of the wonderful fresh, uncooked persimmon. In recent years the graft of a Persimmon tree created the delicious Fuyu Persimmon which can be eaten like an apple while still firm. Much different flavor but also one of my favorites. Many foods need special attention (ripening) prior to consuming. Ever had fresh, young asparagus, prior to full growth–yummm!! In reverse — ever try a fresh olive plucked from the tree — yuck. Point is to experiment with food prior to writing it off.

By: Suzy Collins

Suzy Collins — Sat, 21 Nov 2009 18:08:18 +0000

“Gelatinous Goo” ??? This description of the delicious fruit of the fall could only have been written by a very non-adventureous, uninformed food connoisseur . I have eaten several hundred hachiya persimmons plucked directly from the tree, sometimes allowed to ripen for a few days. They can be eaten with the skin, peeled and placed in a bowl and eaten with a spoon or stired into jello. One of my favorites is mixed with cottage cheese and pomegranates. I do make cookies and breads, but hate to lose so much flavor of the wonderful fresh, uncooked persimmon. In recent years the graft of a Persimmon tree created the delicious Fuyu Persimmon which can be eaten like an apple while still firm. Much different flavor but also one of my favorites. Many foods need special attention (ripening) prior to consuming. Ever had fresh, young asparagus, prior to full growth–yummm!! In reverse — ever try a fresh olive plucked from the tree — yuck. Point is to experiment with food prior to writing it off.

By: Gigi

Gigi — Wed, 18 Nov 2009 11:03:45 +0000

Hi thanks for the recipe. I have not made them yet. I am having a cookie exchange next month and thought these sounded wonderful. It will be my first time baking with Persimmons. I am so excited…. I will keep you posted. I think I will use butter instead of shortening…. or maybe I do a batch of each and see what the difference is if any … thanks a million …. Gigi