From the Dec. 17, 2010 co-op newsletter, courtesy of Mary Duman:


  • 2 very ripe Hachiya persimmons
  • 1 cup organic coconut milk
  • pinch of ground ginger
  • pinch of ground cardamom-optional


  • Blend all ingredients, preferably in a high speed blender, adding ice or additional water to produce desired consistency.


Hello! Many of you sampled a persimmon cookie last week, and so I am sending the recipe. My baking persimmons still need another week to soften, but I thought some of you might be anxious to get the recipe now. =) This recipe comes from my husband’s grandmother.

I’ve used butter and shortening. I like it better with shortening, but as I don’t use Crisco, it’s tough to find a good alternative. I used to buy Earth Balance shortening, but I can’t find it anywhere this year. I used palm oil/shortening for the cookies I made last week. It was fine, but they came out kind of flat, like when I’ve used butter. Either way, they are tasty, so have fun! Also, I mostly used whole wheat flour, with just a 1/4 c. of white flour.  – Michelle Schneider


  • 1C persimmon pulp
  • 1 egg, beaten
  • 1t baking soda
  • 1C nuts (walnuts)
  • 1C raisins
  • 1C sugar
  • 3/4 C shortening
  • 1 3/4 C flour
  • 1/2 t cinamon
  • 1/2 t salt
  • 1/2 t nutmeg
  • 1/2 t cloves


  • Cream the egg and baking soda into the persimmon pulp
  • Add shortening/butter and then add the dry ingredients
  • Bake at 350 for 12 – 15 minutes


From Rowena at Moonstruck Farms:



  • 1-1/2 cups graham cracker or shortbread crumbs
  • 1/4 cup brown sugar
  • 1/4 cup (1/2 stick) butter, melted

Cheesecake Filling:

  • 2 pounds (four 8-ounce packages) cream cheese, softened
  • 1-1/2 cups sugar
  • 1-1/2 cups persimmon purée
  • 1/4 cup unbleached all-purpose flour
  • 1 tablespoon cinnamon
  • Grated zest of 1 lemon
  • 1/2 teaspoon salt
  • 1 tablespoon pure vanilla extract
  • 4 large eggs, at room temperature
  • Whipped cream, as garnish


  • Position a rack in the middle of the oven and preheat to 350 degrees F.
  • Place the crumbs in a small bowl and add the sugar and butter, mixing to combine.
  • Press the mixture into the bottom of a 9-inch springform pan.
  • Bake until the crust is golden, 10 to 12 minutes.
  • Remove the pan from the oven and let cool while you prepare the filling.
  • Reduce the oven temperature to 300 degrees F.
  • Place the cream cheese and sugar in the bowl of an electric mixer and beat with the paddle attachment on low speed until smooth. Add the persimmon purée and mix just until smooth. Then add the flour, cinnamon, lemon zest, salt, and vanilla, and combine on low speed. With the mixer running, add the eggs, one at a time, mixing until each one is incorporated before adding the next.
  • Place the springform pan on a rimmed baking sheet.
  • Pour the filling into the pan and transfer it to the oven.
  • Bake for 55 minutes, then turn off the oven and let the cheesecake sit in the oven for 2 more hours. Do not open the oven while baking or cooling, or you run the risk of cracking and deflating the cheesecake.
  • After the 2-hour cooling period, remove the pan from the oven and let the cheesecake cool completely at room temperature.
  • Cover with plastic wrap and refrigerate until firm, at least 8 hours, before serving.
  • Serve with whipped cream garnish, if desired.

Hello Everyone,
I was asked to post my Mother-In-Law’s reciepe for persimmon bread. This is the original receipe.  I substitute a lot of the ingrediants for a healthier result.  Feel free to make it your own.  Enjoy!


2 cups persimmon pulp

2 cups white sugar

2 eggs, beaten

1 teaspoon baking soda

1 cup all-purpose flour

1 pinch salt

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 1/2 cups buttermilk

1/4 cup heavy cream

1 tablespoon honey

4 tablespoons butter, melted


1 cup water

1/2 cup white sugar

1 tablespoon all-purpose flour

4 teaspoons lemon or vanilla extract

Preheat an oven to 350 degrees F (175 degrees C). Spray a 9×13 inch baking pan lightly with nonstick spray; set aside.

Mix the persimmon pulp with the 2 cups sugar in a large bowl; set aside. Whisk together the eggs and baking soda in a small bowl. Add the egg mixture to the persimmon mixture and beat well; set aside.
Whisk together the 1 cup flour, salt, baking powder, and cinnamon in a bowl. Stir 1/4 of the flour mixture to the persimmon mixture. Add 1/4 of the buttermilk and mix well. Continue alternating flour and buttermilk, adding 1/4 each time, and mixing well after each addition, until all of the flour mixture and buttermilk are incorporated. Stir in cream, honey, and melted butter until well combined. Pour the pudding batter into the prepared pan.
Bake in the preheated oven until set, about 1 hour. While baking, do not stir; Turn off the oven at the end of the baking time, but do not remove the pudding from the oven.

Meanwhile, when the pudding has about 10 minutes of baking time left, make the sauce. Boil the water in a small saucepan. Whisk 1/2 cup sugar and 1 tablespoon flour together, and whisk sugar mixture into the boiling water, whisking until smooth. Boil the sauce for 5 minutes and remove from heat. Stir in vanilla.
Pour the sauce mixture evenly over the pudding, and leave the pudding to cool in the warm oven for 20 more minutes, being sure that the oven is off so that the pudding does not continue to cook