23 Best Persimmon Recipes (& Produce Guide)
If you’re wondering what to do with persimmons, look no further than this collection of 23 of the Best Persimmon Recipes! You’ll find recipes for persimmon cookies, cake, salad and jam to name a few, and you’ll also learn about the types of persimmons, nutrition information and more about this delicious fruit!
Fall is my favorite season hands down, and persimmons are a big part of that. I always hate saying good-bye to summer tomatoes and berries, but all I have to do is think about the start of persimmon season and I cheer right up!
I didn’t have any exposure to persimmons until my son came home from school in the 3rd grade and told me about a persimmon tasting that they’d had at school that day.
He told me how much he loved them, then he handed me three recipes that he’d gotten from school. One of the recipes was a salad, so I went right to the store to pick up the ingredients that I needed to make it.
That salad is still one of our favorite recipes, and my love for persimmons has only grown over the years. Now I use it everywhere I can in both sweet and savory recipes.
They’re so versatile and absolutely delicious. 🙂
Persimmons are edible fruits from the Diospyros family that originated in China, where it was cultivated for centuries. They spread to other parts of Asia including Korea and Japan, and finally the first plant was introduced in California in the mid 1800’s.
The word Diospyros derives from the Greek words “dios” and “pyron”, which may be translated as “divine fruit”.
Persimmon color ranges from gold to deep orange, and they’re either round with a flat bottom or oblong like an acorn.
The most common types of persimmons are fuyu and hachiya varieties, and while they look similar, they cannot be used interchangeably.
Persimmon season begins in the fall and ends in early winter.
You can tell when persimmons are ripe as they’re very soft and they become deeper in color.
Persimmons have a sweet, honey flavor that’s reminiscent of an apricot. A soft, ripe persimmon is much sweeter than a firm one.
Fuyu persimmons are rounded with a flat bottom and may be eaten raw when they’re crisp or very ripe.
Hachiya persimmons are acorn or heart shaped, and are astringent due to high tannin levels. This means that the fruit is inedible until it’s fully ripe (when ripe, the fruit is extremely soft).
Fuyu: Slice off the top and either slice into rounds or wedges. There’s no need to peel the persimmon as the skin is edible, and it adds a great texture as well. When fuyu persimmons are firm, they may be eaten like an apple, used in appetizers, or added to persimmon salad, salsa, etc. When they become very soft and ripe, they’re even sweeter, so they’re great to use in smoothies, jam and baking.
Hachiya: Hachiya persimmons should not be eaten raw unless they’re very soft as they’re extremely astringent. Once ripe, simply cut off the top and scoop out the soft flesh. From there, the pulp may be used in smoothies, jam and baking recipes like my persimmon cake.
It depends on the type of persimmon! Fuyu persimmon skin is edible, but hachiya persimmons are very astringent, so the skin is usually not eaten.
Persimmons have a multitude of nutritional benefits. They’re high in vitamins and minerals including Vitamin A, C and B, potassium and manganese. They also contain the plant compounds tannins and flavonoids.
Persimmons are also an excellent source of antioxidants, including flavonoids and beta-carotene.
I store my persimmons at room temperature in my fruit bowl for up to 5 days depending on ripeness. When the persimmons become very soft, I move them to the refrigerator and use them within a day or two.
Once very ripe, scoop the pulp from the persimmon. Store the flesh in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Simply remove the collar, then cut out the small core from the top (like you would a tomato). From there, scoop out the flesh or cut it into wedges, depending on the ripeness and type of persimmon you’re using.
More recipe round ups you’ll love:
- Butternut squash recipes
- Carrot recipes
- Corn recipes
- Cranberry recipes
- Delicata squash
- Fig recipes
- Leek recipes
- Kabocha squash recipes
- Poblano pepper recipes
- Pomegranate recipes
- Radish recipes
- Rhubarb recipes
- Shishito pepper recipes
- Swiss Chard
- Tomatillo recipes
23 Persimmon Recipes
If you’ve ever wondered what to do with persimmons, you’re not alone. People ask me how to use them all the time, which prompted me to gather this collection of both sweet and savory persimmon recipes.
I hope the recipes below inspire you to enjoy this delicious fruit a number of different ways!
Persimmon Cake with Brown Butter Orange Frosting
Cranberry Apple Persimmon Sangria
Apple and Persimmon Salad with Chinese 5 Spice Cornbread Croutons
Avocado Toast with Persimmon, Pomegranate and Fennel
Spiced Persimmon Smoothie
Fall Harvest Salad
Paleo Persimmon Bread
Harvest Cranberry, Persimmon and Burrata Salad.
Persimmon Bacon Bites with Rosemary Goat Cheese
Kale Salad With Chickpeas, Cranberry & Persimmon
Persimmon Coconut Overnight Oats
Salad with Persimmons & Delicata Squash
Red Sangria with Orange, Persimmon, and Pomegranate
Turmeric Persimmon Smoothie
Vanilla Bean Pear Persimmon Pie
Roasted Delicata Squash, Fig and Persimmon Wild Rice Salad
Roasted Delicata Squash, Fig, and Persimmon Wild Rice Salad is packed with kale, pomegranate, and tossed in a spiced maple vinaigrette!
Persimmon Jam – No Sugar Added Easy Persimmon Jam Recipe
Winter Fruit and Yogurt Breakfast Bowls
16 Comments on “23 Best Persimmon Recipes (& Produce Guide)”
You are making me crave persimmons! Now I need to buy some this week 🙂
And I love your Thanksgiving feature on your homepage right now… such a good idea!
Thanks Nicole and I hope you get those persimmons! 🙂
I had no idea what a persimmon was until culinary school! And I always forget we have a persimmon tree on our property until I see the small orange fruit every year. This guide is reminding me I need to go out there and check on it! And then obviously make all 23 of these recipes because they all sound delicious! Your produce guides are always the best, Marcie!! Cheers!
I knew what a persimmon was before culinary school but I’d never tried baking with them before that. It was life changing! Thanks so much Chey and I can’t wait to try these recipes as well! 🙂
Oh man I want to go to that elementary school, lol! So cool that they introduced them to persimmons. I use to get them all the time when we lived in California but I haven’t seen them here at all. 🙁
Maybe next time we go to Atlanta I’ll be able to find them and make one of these delicious recipes. So much awesome inspiration!
The food tastings were such a great way to get kids to try new things…sadly it didn’t last long. 🙁 I wish I could send you some persimmons!
I don’t cook with persimmons NEARLY as often as I should! I’m seriously dying over how amazing these look, Marcie! I wanna try each and every one of those gorgeous recipes!
Thank you Sarah! I can’t wait to try so many of these recipes too. 🙂
It’s cute that your love of persimmons started with inspiration from your son! I must just glaze over these at the supermarket, because I’ve yet to notice them enough to buy them! You’ve convinced me that I must keep my eyes peeled for them next time I go!
My son was so adorable when he came home with those recipes and he still loves that salad. 🙂 Thanks Katherine and I hope you find some persimmons!
I’ve never had a persimmon, but I think I need to go out and look for some! Love how versatile they are, and when they’re cut, they look so fresh and juicy! Thanks for sharing all of those recipes Marcie!
Persimmons are life changing…it isn’t fall for me without them now. 🙂
Thanks for your detailed post – it was exactly what I needed! I just moved to Israel, where there are so many persimmons, and just tried my first one. After a few bites I started looking up recipes online immediately – they are phenomenal!
That’s so nice that persimmons are prominent in Israel and I hope you find many recipes that you enjoy in this post!
Can you believe I haven’t had a persimmon! They look so pretty but I was never sure what to do with them! Thanks for all the great ideas!
Thank you Kelly and I hope you try them!