These Are the Best Recipes to Make with Persimmons
Get persimmon recipes plus everything you need to know about this versatile fall fruit.
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An ancient Chinese fruit, persimmons are generally in season and at their best in the United States from October through January. They come in an array of shapes and sizes and are technically part of the berry family. Whether you've been cooking with persimmons for years, or are interested in trying out some persimmon recipes for the first time, this guide has everything you need to know.
Types of Persimmons
While several varieties are grown worldwide, the two most common types of persimmons found in the United States are called hachiya and fuyu.
Hachiya Persimmons
Hachiya persimmons are bright orange and oblong in shape, with a pointy end like an acorn. They are best eaten when very ripe and have a sweet taste, similar to an apricot. Beware: unripe Hachiya persimmons can be extremely bitter! Don’t eat them before they’re super soft.
Fuyu Persimmons
Fuyu persimmons are a bit lighter in color and rounder in shape than Hachiya persimmons. Unlike Hachiya persimmons, these are best when firm and will taste like a crisp apple or pear. Feel free to eat them as you would those tree fruit: in salads or salsas, or as a grab-and-go snack.
Taste of Persimmons
Many people compare the taste of persimmons to ripe cantaloupe with squash-like earthiness and honeyed sweetness. Fuyu persimmons remind some of spiced pumpkins, but with a crisp texture. When properly ripened, hachiya persimmons have an almost caramel-like flavor with apricot notes.
Persimmon Recipes
Curious about how to eat persimmons? From tender baked goods to easy appetizers and more, these persimmon recipes are a great place to start.
This beautiful salad highlights Fuyu persimmons at their best. When paired with pickled shallots and creamy gorgonzola, the sweetness of the fruit really shines. Don’t skip out on the pecan vinaigrette — with tangy mustard and toasted pecans, it’s just the right balance of flavor and texture.
KATE MATHIS
Hachiya persimmon puree is the secret to this moist and tender quick bread. Our advice? You’ll want super ripe persimmons to make this one — they should feel like a water balloon when you pick them up!
Ryan Liebe, Ryan K Liebe
Salty prosciutto makes an excellent accompaniment to sweet fruit, and Fuyu persimmons are no exception. For an easy, elegant appetizer, top persimmon slices with basil and aged provolone, then wrap in prosciutto and drizzle with white balsamic vinegar.
Anna Williams Prop Stylist: Marina Malchin 917 751 2855
You can’t go wrong with these five-star muffins. Rich, tender and wholesome, they’re just what you want first thing in the morning. Bonus? This is the rare recipe where either Hachiya or Fuyu persimmons will work. Use what you have available — just make sure that the Hachiya persimmons are super ripe first!
Ryan Dausch
With cinnamon, cloves and nutmeg, these cookies are full of cozy, comforting flavor. Fuyu persimmons lend a subtle sweetness and contribute to the cookies' soft, cakey texture. This recipe makes about 30 cookies and trust us — they’ll be gobbled up in no time!
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