A medium persimmon contains 120 calories and is an excellent source of Vitamin A, with 50% of the Daily Value coming from 1 serving of this festive fruit. They are an excellent source of dietary fiber, providing 6 grams/serving. Rich in antioxidant power (they contain 20% of the Daily Value of Vitamin C) and its health benefits include a healthier heart, immune system, and vision maintenance.

The cookies have a nice flavor to them almost like a spice cookie or oatmeal cookie

Persimmon Cookies

Yield: 3 dozen cookies Cook Time: 12-14 minutes ingredients: 2 cups all-purpose flour ( I used gluten free almond flour add ¼ cup more flour ) 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon cloves 1/2 teaspoon nutmeg 1/2 cup unsalted butter, at room temperature 1 cup granulated sugar 1 cup persimmon pulp (from 2-3 persimmons) 1 large egg 1 teaspoon vanilla extract 1 cup chopped walnuts (optional, I added pecans) 1 cup goji berry For the orange glaze: 2 cups confectioners' sugar 1/4 cup fresh orange juice 1 teaspoon orange zest directions: 1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats and set aside. 2. In a medium bowl, whisk together the flour, baking soda, salt and spices. Set aside. 3. In a large mixing bowl, cream the butter with the sugar. Beat in persimmon pulp, egg, and vanilla. Slowly add in the flour mixture until everything is combined. Fold in the walnuts, if using, and raisins. 4. Drop by rounded spoonfuls onto prepared baking sheets. Bake for approximately 12-14 minutes or until cookies are brown around the edges and set. Let cool on baking sheets for five minutes and then remove to a wire rack to cool completely. 5. To make the orange glaze, in a medium bowl, combine the confectioners' sugar, orange juice, and zest together. Whisk until smooth. Dip the cookie tops into the glaze and twirl the cookie. Set cookies back on wire rack for glaze to harden. Source for recipe

World Healthiest foods