They may look like tomatoes, but persimmons are sweet enough for baking cookies. Carroll Family Farms, which have been around for 25 years, offer persimmons at the from their 75 trees in Temecula.
The Carrolls offer both fresh and dried fruit and are certified organic. To dry the persimmons, Stephen Carroll said the fruit is sliced into coins and put it into a dehydrator, without using preservatives or chemicals.
Persimmons can be eaten like an apple or, if ripe enough, scooped out with a spoon like pudding.
Carroll said the persimmons have the same texture as an apple but are very sweet. He was selling the fuyu variety at the La Jolla Open Aire Market.
Try this recipe for persimmon cookies from the Carroll Family.
- 1 1/2 cups all-purpose flour
- 1 3/4 cups quick oats
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp pumpkin pie spice
- 1 tsp. cinnamon
- 1/2 cup (1 stick) butter, softened
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 3/4 cup fuyu persimmon pulp., approx 4-5 fuyus, peeled and blended.
- 1 cup chocolate chips
- 1 cup raisins
- 1 cup chopped walnuts
- Combine flour, oats, baking powder, soda, salt and spices in a medium bowl. Mix well.
- Beat butter and sugars in a large mixer bowl until creamy. Add egg and persimmon pulp and beat until well mixed.
- Gradually beat in combined flour mixture. Stir in chocolate chips, raisins and nuts.
- Drop dough by rounded tablespoon onto lightly greased cookie sheets, 2 inches apart, or use parchment paper and there is no need to grease the pan.
- Bake in preheated 350 degree oven for 12-14 minutes until firm and lightly browned. Let sit after taking it out of oven for one to two minutes. Transfer cookies to wire racks to cool. The bottom will be brown because of persimmons. Baking time may be different depending on your oven. Enjoy!