Persimmons and Spice and Everything Nice

3 days ago

1 min read

A bright fall harvest of persimmons in a sunny orchard setting

Persimmons and Spice and Everything Nice

There are two categories of people: those who like persimmon cookies and those who don’t. Chances are, those who don’t simply haven’t had a good one. I grew up eating persimmon cookies, as did many Placer County kids back then. Today, there are several variations on the cookie as persimmons enjoy a resurgence in popularity. It’s important to know which varieties can be eaten fresh and firm and which are best used only when very soft. Fuyu and our specialty Amagaki persimmons are in the first category; Hachiya persimmons are in the second. Chefs and home cooks use persimmons in many ways, often pairing them with other seasonal fruits such as pomegranate and citrus. A kale and Fuyu persimmon salad is delicious. Amagaki persimmons are also a wonderful addition to a grazing board, pairing well with Brie, chèvre, a firm aged goat Gouda, and your other favorite cheeses. Persimmons capture all the flavors of fall, with hints of cinnamon and nutmeg. I’ll include a few recipes for inspiration. We’ll make a persimmon lover out of you after all!