Persimmon Cookies Recipe QUICK, EASY | White On Rice Couple (2024)

FAQs

What does baking soda do to persimmons? ›

When persimmons are beaten to a pulp, tannins form complexes with carbohydrates, causing the pulp to stiffen to a gel-like consistency. When baking soda is added, a reaction with the moist and slightly acidic persimmon creates carbon dioxide (CO2), which also plays a role in encouraging the pulp to thicken.

Just like any dried fruit, you soak them. It doesn't take long (about an hour) and you can soak them in water, in fruit juice, or in a liquor/liqueur like rum, brandy, even something like limoncello, if you want some added zing in your cookies or cake.

Fuyu persimmons serve a multi-purpose use. They're best eaten raw or sliced and added to salads, cereal, smoothies, but they are also suitable for baking and roasting. Hachiya persimmons, on the other hand, boast a creamy, jelly-like consistency best for baked goods such as muffins, cookies, bread, and puddings.

But after baking, this pudding will turn dark brown. Don't worry! That's perfectly normal. It's the reaction between the pigments in the persimmon and the alkaline baking soda in the batter that creates this browning.

Another set of cold food groupings to avoid include having crab with tea or persimmon. Xie explained: “Crab meat is a very cold type of food in TCM theory, and persimmon fruit is also cold in nature. Most people should avoid eating this food combination, as it can be hard on the digestive system.”

The fruit is easily chewable and has a delicious flavour, but it is not recommended for diabetics, obese and sufferers of gastroduodenal ulcer. Persimmons have a creamy and sweet pulp and have laxative, diuretic and hepatoprotective.

They are also a good source of fiber and manganese. If the taste wasn't enough, people should steer clear of unripe persimmons because the tannins, stomach acid and indigestible plant material can form a bezoar: a hard mass that can lead to gastric obstruction and surgery.

Persimmons are low in calories and high in fiber – a combination that makes them a good choice for weight control. Their mix of antioxidants and nutrients – including vitamins A and C – makes them ideal for a healthy diet.

Can I eat persimmon on an empty stomach? A. No, eating persimmons on an empty stomach is not advisable. Eating persimmons on an empty stomach may lead to the secretion of gastric juice leading to symptoms like nausea, vomiting and gas.

One of the best options for copious amounts of any food is to freeze some for later. HalfPint suggests pureeing the persimmon pulp, putting it into plastic freezer bags to maximize your freezer space, and then making persimmon bread, smoothies, and steamed pudding with the thawed fruit pulp later on.

Are persimmons better with or without skin? ›

Persimmons have a delicate honey-like flavor and silky texture. They can be eaten fresh, dried, or cooked, and are very versatile in recipes. Persimmon peels are completely edible. Whether or not to peel the fruit is a matter of personal preference and the recipe that you're using.

🍄 Fungal Foes: Common Culprits Behind the Spots

Fungal infections are the prime suspects when black spots crash the persimmon leaf party. Cercospora and Anthracnose are the usual troublemakers, leaving their mark with spots that may have a powdery or bull's-eye appearance.

A yellow persimmon is edible, but not fully ripe. Do not eat an unripe green persimmon. Green persimmons will always taste astringent (whether they're of the sweet variety or astringent variety). You can eat persimmons overripe as well, with a spoon.

This disease is also known as bud blight, twig blight, shoot blight, leaf blight, or foliar blight. It is a fungal disease, thriving in wet conditions and often appearing in spring. You'll recognize anthracnose persimmon tree diseases by the black spots that appear on the leaves.

Storage at − 20 °C and − 80 °C temperatures up to 60 days has been found to be an effective method to remove astringency of persimmon fruits.

This means “sturdy items with smooth skin will hold up the best (apples, pears, some melons and squash, etc.),” says House. Beyond that, studies have shown that while washing produce in a baking soda solution can reduce pesticide residues by 66.7–98.9%, washing in tap water alone can reduce by 26.7–62.9%.

In Indonesia, astringency from persimmons is removed by covering it with chalk. They should be left on the tree and not picked until after a hard frost. The short, light, freeze softens and sweetens them and takes away bitterness. Don't try putting them in your freezer, you'll probably ruin them.