14 Persimmon Recipes That Put This Underrated Fall Fruit Center Stage (2024)

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Seasonal Recipes
Fall Recipes

Get to know this underrated fall fruit that deserves just as much attention as apples or pumpkins.

Anna Kovel

Anna is a freelance writer for MarthaStewart.com.

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Updated on September 25, 2023

Types of Persimmon

The two varieties commonly available in the U.S. are Fuyu and Hachiya. Before you buy a persimmon, it's important to know which type you're considering because that will affect how and when to prepare it.

Fuyu

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Fuyu is the squat persimmon with a rounded bottom, pictured here. It can be eaten when firm or soft. To choose a fuyu, look for one with taut skin free of blemishes. When it's firm, simply cut away the leaves, wash or peel, then slice it as you would an apple; it is crunchy and sweet, and best for salads. To eat it when soft, store at room temperature until it gives to the touch, similar to a tomato.

Hachiya

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On the other hand, the Hachiya persimmon has an elongated, heart-like shape, as pictured above. It should only be eaten when very ripe; when firm, the Hachiya is so astringent it can make your mouth dry to the point of numbness. It will ripen at room temperature, and once ripened, the luscious, aromatic fruit is unforgettable. It can be ripened far past the point at which you might throw away most other fruits; when the skin appears almost translucent, and the fruit feels mushy, you can bake with it—or slice off the top and eat its jelly-like contents right away.

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Persimmon Tart

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Move over pumpkin pie; here comes persimmon tart! A crispy, buttery crust holds a sweet, almost fudgelike filling made with ripe Fuyu persimmons, heavy cream, eggs, sugar, and butter. It’s lightly spiced with cinnamon, clove, black pepper, and star anise—and it’s just so good.

Persimmon Tart

Persimmon and Bresaola Bites

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Wedges of firm Fuyu persimmon wrapped in paper-thin slices of bresaola (an Italian air-dried beef) are a contemporary twist on prosciutto and melon. No recipe required.

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Persimmon Compote

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Poached in a bewitchingly spiced syrup with cinnamon and star anise, firm or semi-firm Fuyu persimmons will be a treat spooned over vanilla ice cream. Serve warm or make ahead and store in the refrigerator.

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Persimmon and Brie Crostini

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Simple yet sophisticated, these no-recipe toasts are the ultimate fruit and cheese appetizer. A quick turn under the broiler brings out the flavor of the persimmon, and turns the cheese perfectly melty.

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Persimmon, Beet, and Citrus Salad

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The best salads are a medley of textures, flavors, and colors. Arrange all the ingredients for this one as a composed salad, or simply toss together. The sweetness of Fuyu persimmons and beets balances the sunny acidity of citrus and crisp, bitter greens, hitting all the notes.

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Frozen Persimmon Custard

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The best one-ingredient fall dessert and another no-recipe-needed persimmon idea. Firm Fuyu persimmons can be frozen for eight hours (or up to a month), which softens and preserves them. To serve, cut off the tops with a serrated knife and spoon out the sweet, custard-like frozen fruit. Similarly, soft Fuyu and Hachiya varieties can also be frozen, and once defrosted, the flesh will be soft enough to blend into a recipe.

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Pork With Persimmons and Mustard Greens

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A pork roast with greens and persimmons makes a beautiful—and simple—autumn dinner. Use firm or semi-firm Fuyu persimmons; there's time for them to soften in the oven, where they'll be seasoned with sizzling pork fat before being splashed with an amber, nutty Marsala wine.

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Mixed Chicories With Persimmons

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A perfect dinner salad for the late fall and winter, this mixture of the season's best bitter greens is mellowed by sweet Fuyu persimmons, walnuts, and bright pomegranate seeds.

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Broiled Persimmons With Mascarpone

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This fantastically simple dessert is a surprising and delicious way to end a winter meal. Ripe Fuyu persimmons are halved, drizzled with honey, and broiled until caramelized.

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Caramelized Persimmons With Prosciutto

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Another luxe fall starter pairing salty meat with lush Fuyu persimmons. Here, the persimmons are brûléed with the kitchen torch or broiler.

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Steamed Persimmon Pudding

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In the style of traditional English winter puddings, this spiced cake is steamed slowly on the stovetop and served warm. Soft (to the point of mushy) Hachiya persimmons with their deep, sweet flavor are used in the batter. Once the cake is cooked and turned out of its mold it can be garnished with dried Fuyu persimmon slices.

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Persimmon Fruit Leather

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Your favorite childhood snack gets way more sophisticated when you pair persimmons with pineapple.

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Persimmon and Escarole Salad

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Elevate a simple green salad with sweet-tart persimmons and buttery pistachios. It's the perfect way to round out any fall meal.

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Persimmon White Chocolate Bread Pudding

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This unusual dessert is rich, sweet, and just right for a special dinner. Everyone knows bread pudding, but not everyone has tried it with Fuyu persimmon purée and a white chocolate custard. It’s an unexpected combination that really works.

Steamed Persimmon Pudding

Updated by

Victoria Spencer

Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.

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14 Persimmon Recipes That Put This Underrated Fall Fruit Center Stage (2024)

Types of Persimmon

Fuyu

Hachiya

Persimmon Tart

Persimmon and Bresaola Bites

Persimmon Compote

Persimmon and Brie Crostini

Persimmon, Beet, and Citrus Salad

Frozen Persimmon Custard

Pork With Persimmons and Mustard Greens

Mixed Chicories With Persimmons

Broiled Persimmons With Mascarpone

Caramelized Persimmons With Prosciutto

Steamed Persimmon Pudding

Persimmon Fruit Leather

Persimmon and Escarole Salad

Persimmon White Chocolate Bread Pudding

References