Wild Persimmons

tdc307 Wild persimmons layer


We discovered wild persimmon trees growing near the edge of the woods. About 10 trees partially hidden by other trees and tall brush that gave themselves away first with their display of fall color and then with the ripening persimmons bronzy orange globes with their distinctive leaf bract. Unfamiliar with persimmons and thinking they had to be completely soft before eating to avoid that unbelievably sour taste that’s their reputation, we found many of the fruit ripened and dropped before we realized they were ready to harvest. We managed to get enough for these wonderful permission cookies. Enjoy!

Wild Persimmon Cookies
3 dozen cookies
Family recipe from persimmonpudding.com
  • ½ Cup margarine
  • 1 Cup brown sugar
  • 1 egg
  • 1 Cup persimmon pulp
  • 1 teaspoon baking soda
  • 2 Cups flour
  • 1 teaspoon cocoa
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger
  • pinch of salt
  • 1 Cup nuts
  • 1 Cup raisins
  1. Cream the sugar and margarine together. Add beaten egg, then the persimmon pulp with baking soda dissolved in it. Add flour, cocoa, salt and spices. Add nuts and raisins last. Bake on greased cookie sheet at 350°F.