20 Persimmon Recipes

Over 20 delicious ways to eat persimmons. Fuyu and Hachiya  persimmon recipes. 

Persimmons are just coming into season here in California. Neighbors' trees are dripping with these beautiful orange jewels. Persimmons aren't something I remember eating very often growing up, and until a few years ago, I wasn't sure I even liked them at all. I've discovered that I actually do like persimmons, but there are some definite rules with eating them. Some varieties are astringent until very ripe, while others are sweet right off the tree. Several friends with persimmon trees have asked me for persimmon recipes, so I thought I would scour the web for some recipes for us all to use. If you've ever admired a pile of autumn persimmons at the market and thought, "hmmm..." this post is for you! From the autumn salad with persimmons, apples, and pomegranate above, to persimmon muffins and smoothies, these tasty recipes are a great place to start.

Persimmon smoothie. I made this persimmon smoothie with 1 fuyu persimmon, 1 frozen banana, 3 tangerines, and a handful of ice. Greens are optional.
How to Eat PersimmonsThere are several varieties of persimmons. The most common are Fuyu and Hachiya. These two persimmon varieties may look similar, but there are important differences.

Fuyu Persimmons
The Fuyu is the shorter persimmon that looks a bit like an orange tomato. Fuyu persimmons are best eaten raw and firm. They remind me of apples in that I usually just slice and eat. These crisp persimmons add wonderful sweetness and a pop of color to salads, smoothie bowls, and sandwiches. Most often though, I simply sprinkle with a pinch of cinnamon and eat the slices.


Hachiya Persimmons
Hachiya persimmons, the longer ones, are bitter until they are very ripe and soft. It's no wonder I didn't like persimmons at first - I was eating an unripe Hachiya! Many people enjoy Hachiya persimmons scooped with a spoon directly from the fruit. Persionally, I am not a big fan of these persimmons raw, as they just seem, well... mushy. In Japan, Hachiya persimmons are regularly dried whole. Though I've never tried them, Hoshigaki, are said to be a delightful treat with a jam-like center. Hachiya persimmons are perfect for baked goods like persimmon bread.



Persimmon Recipes
Fuyu Persimmon Recipes

Spiced Persimmon Turmeric Tea from Gourmand in the KitchenPersimmon Chutney from SaveurPersimmon Pear Caprese Crostini from Reluctant EntertainerGinger Persimmon Scone Muffins from Love and Olive OilFall Harvest Salad with Crispy Halloumi from Kale and CaramelWinter Tabbouleh with persimmons from Bitter SweetPersimmon, Pomegranate, and Farro Salad from Joie de VivrePersimmon Gelato from Magnolia DaysPersimmon Coconut Chia Puddings from Cooking LSLPersimmon Pomegranate Salsa from Angie's RecipesVegan Cranberry Persimmon Crisp with Vanilla Bean Topping from Keeping' It KindVegan Persimmon and Basil Creme Galette from Cara's KitchenVegan Persimmon Pie from Forest and FaunaRaw Vegan Persimmon Cheesecake from Raw Food Recipes

Hachiya Persimmon Recipes

Dried Persimmons (Hoshigaki) from Root SimplePersimmon Cookies from Two Peas and Their PodPersimmon Oatmeal Cookies from Happy YolksUpside Down Persimmon Cake from Delicious EverydayPersimmon Banana Breakfast Cookies from Toaster Oven LoveEasy Persimmon Jam from Peas and PeoniesPersimmon Sorbet from Busy in Brooklyn
Want to make this beautiful autumn salad? It would be so lovely on a Thanksgiving table. I love the sweetness and hearty texture from the apple and persimmon. It's just perfect with the creamy saltines of the cheese. I am loving Kite Hill ricotta in place of soft cheeses right now, as it's made with almond milk and doesn't give a tummy ache.
Autumn Salad with Persimmons and ApplesBy yummy mummy kitchen
Published 10/11/2014

A delightful autumn salad with baby spinach, persimmons, apples, pepitas, and pomegranate. The perfect balance of sweet, salty, creamy and crunchy. Ingredients5 oz. baby spinachfavorite balsamic vinaigrette (homemade or store bought)1 Fuyu persimmon, thinly sliced into half-rounds1 apple, thinly sliced into half-rounds1/4 cup crumbled goat cheese or Kite Hill ricotta (vegan)1-2 tablespoons pepitas (pumpkin seeds)2 tablespoons pomegranate arils InstructionsDress the spinach to taste. I simply whisk together a 1:1 ratio of extra virgin olive oil and balsamic, and a little Dijon mustard for dressing. Top with persimmon, apple, cheese, pepitas and pomegranateYield: Serves 4
Prep Time: 10 mins. Total time: 10 mins.
Tags: salad, autumn, fall, persimmon, fuyu persimmon