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Walnut & Raisin Persimmon Cookie

December 19, 2009

Since it’s persimmon season, every weekend when I go back home to my parents house, my mom forces me to take back a huge boxful of persimmons from their tree. So what am I suppose to do with all these persimmons? Persimmons are actually a bright orange-colored fruit that looks like a tomato. It’s flavor is like a juicy pumpkin with hints of cinnamon an all spice, which is why this recipe is a great way to use up leftover persimmons. There are two types of persimmons: Fuyu and Hychia. Fuyus are the kind you can eat right away, and the Hachiya, the kind you can’t. If you bite into an unripe Hachiya persimmon, it has a very astringent flavor due to the high level of tannin in the fruit. Hachiya skins are somewhat like tomato skins. The Hachiya persimmon is best used as a puree, in cookies, cakes, brownies, puddings and sauces.

Fuyu Persimmon

Hachiya Persimmon

Hachiyas should be deep orange in color. When ripe, they should feel squishy, like a water balloon. Handle the ripe Hachiyas carefully to avoid breaking the skin, and keep refrigerated. Use them as soon as possible. Unripe Hachiya persimmons can be ripened by keeping them at room temperature for a week or more. To speed up the ripening, put them in a bag with a banana or apple.

When selecting Fuyu persimmons, look for ones that are yellow-orange in color and firm to the touch. Fuyus will stay firm for two or three weeks at room temperature. Eventually, they will soften like the Hachiya. I like my Fuyus when they become really ripe and soft. You can easily peel off the skin and eat the moist flesh inside.

These cookies are so good and healthy! I brought them for my running group on Saturday after out 20 miler and everyone loved it. There isn’t that much sugar in them because the persimmons are very sweet already. The combination of the ground cloves, nutmeg and cinnamon pairs perfectly in this soft cookie. Make a batch and wrap them up as holiday gifts!

Persimmon Cookies with Walnuts and Raisins

Yield 1 dozen very large cookies


  • 1/2 cup applesauce
  • 1 cup white sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup raisins
  • 1 cup chopped walnuts
  • 1/4 teaspoon salt
  • 1 cup persimmon pulp (peel skin off ripe persimmon and dice, blend until pulp consistency)


  1. Preheat oven to 350 degrees F
  2. Mix applesauce, egg and vanilla together.
  3. In another bowl, mix together the flour, baking soda, baking powder, 1/4 teaspoon salt, sugar, cloves, cinnamon, and nutmeg.
  4. Stir in the raisins, chopped nuts and persimmon pulp; mix well.
  5. Drop by the teaspoonful on greased or parchment lined cookie sheet. Bake for 12 to 15 minutes. Transfer to wire racks to cool.

2 Comments leave one →
  1. December 20, 2009 9:13 am

    Thanks for the persimmon information!

    Classic cookie favorite!

  2. December 30, 2009 8:03 am

    Thanks for the persimmon info. I don’t know too much about this fruit. Also, fruit in a cookie means it’s healthy right? 🙂

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