Chewy Persimmon and Ginger Cookies

Chewy Persimmon and Ginger Cookies

Makes 36

110g unsalted butter, room temperature
2 cup of caster sugar
2 tsp salt
1 egg
2 cups plain flour
1 tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
2 tsp ground cloves
2 tsp ground nutmeg
2 heaped tbs of chopped crystallised ginger
1 cup raisins OR dried currants
1 cup chopped walnuts OR pecans
2 ripe Hachiya (soft) persimmons, peeled and pureed

Preheat oven to 180ºC or 170ºC fan forced.
With an electric cake mixer, beat butter, sugar and salt until pale and fluffy. Add egg and beat until combined. Add half the flour and mix. Then add persimmon puree and mix with a wooden spoon until combined. Add remaining flour, baking powder, ginger, cinnamon, cloves and nutmeg, and mix with a wooden spoon until combined. Add raisins or currants, nuts and crystallised ginger, and mix until combined.
Drop heaped tablespoons of the batter onto a baking tray lined with parchment and bake for 12-14 minutes.
Cool on a wire rack before storing in an airtight container.
Tip: You can also use crisp Fuyu persimmons for this recipe once they ripen up

Photo by Jennifer Jenner

Crunchy & Sweet, Persimmons Are The Perfect Autumn Treat

What Are Persimmons?

• Persimmons are a delicious fruit in season throughout autumn. The season peaks in early-April to early-May.
• Persimmons grow in sub-tropical and temperate climates throughout Queensland, New South Wales, Victoria, South Australia and Western Australia.
• Two varieties of persimmon are grown in Australia: the crunchy and crisp Sweet persimmon and the soft, juicy Original persimmon. Both have the same sweet, subtle-honey flavour.
• Australia produces around 2,500 tonnes of persimmons a year.
• Over 90% of persimmons grown in Australia are of the Sweet variety

How to Select Them & When to Eat Them

• Look for a bright orange colour that is consistent from the base to the calyx. There shouldn't be any breaks in the skin, but superficial surface blemishes won't affect the delicious taste.
• Sweet persimmons should be firm and glossy when ripe and can be eaten straight away just like an apple or pear.
• Sweet persimmons will keep their crunch for 1-2 weeks and should be kept in room temperature in the fruit bowl. To speed up the ripening process, pop them in a brown paper bag with an apple or banana.
• If your sweet persimmons soften, you can still enjoy them! Don't throw them out, simply add them to yoghurt for breakfast, blend into a smoothie or enjoy with ice cream for dessert!

3 Ways To Eat Sweet Persimmons

Sweet persimmons can be sliced into bite-sized pieces and eaten straight away or kept in a lunch box - being a firm fruit, they will withstand school bag bumps.

Placed on a platter. The orange skin and flesh of a crisp Sweet persimmon makes it a deliciously gorgeous addition to cheese and dessert platters this autumn.

Salad Crunch. Crisp Sweet persimmons are perfect for grilling like a peach and adding to warm autumn salads. Persimmons, goats' cheese, walnuts and greens is a scrumptious combo.

For inspiring recipes and information about delicious Aussie persimmons visit