Fall is for Persimmons

Take a look at our Persimmon tree! 

The one in the picture is a Hachiya persimmon. It starts out orange and when it's ready it's almost red. You have to wait till it's the consistency of pudding but, it is so sweet and delicious. We also have Fuyu persimmons. This version is a lighter orange and it's rounder. You eat it when it's hard and crispy like an apple. For the past two monthes we've been enjoying our persimmons. If you've never tasted one they are quite a treat. I've been sharing them with family, friends and of course our many guests at Hidden Valley. I also have been trying my hand at a couple sweet treats; most recently, I made persimmon cookies. Here is the recipe if you'd like to give it a go. I found it on allrecipes.com

Persimmon Cookies

2 ripe persimmons, pureed

1 cup white sugar

1/2 cup butter

1 egg

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup chopped walnuts

Directions

1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease or line one baking sheet with parchment paper.

2.Combine the flour, baking soda, cinnamon, cloves, nutmeg and salt.

3.Cream the butter or margarine with the sugar. Beat in the egg and persimmons. Add the flour mixture and mix until combined, stir in the chopped nuts. Drop by teaspoonfuls, 2 inches apart, onto the prepared baking sheet.

4.Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.

Enjoy!!!