13 Persimmon Recipes Everyone Should Make This Fall Get to know this underrated fall fruit that deserves just as much attention as apples or pumpkins. Close Persimmons, a vibrant orange fruit, deserve as much recognition as apples or pumpkins in the fall. Our collection of favorite persimmon recipes showcases how versatile this fruit can be in both savory and sweet autumn dishes. Although persimmons have been cultivated in Asia for over a millennium, they are just beginning to garner the attention they deserve in the United States. This renewed interest opens up a world of possibilities, allowing us to explore both sweet and savory preparations for persimmons throughout the season. How to Eat a Persimmon—and How to Know if Yours Is Ripe 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 Credit: igorartmd / GETTY IMAGES 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 Credit: AtlasStudio / GETTY IMAGES 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. 20 Pomegranate Recipes You'll Want to Make This Fall and Winter 01 of 13 Persimmon Tart Credit: Paola + Murray Move over pumpkin pie; here comes persimmon tart! A crispy, buttery crust holds a sweet, almost fudge-like 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. View Recipe 02 of 13 Persimmon and Bresaola Bites Credit: Bryan Gardner 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. 03 of 13 Persimmon Compote Credit: Raymond Hom 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. View Recipe 04 of 13 Persimmon and Brie Crostini Credit: Bryan Gardner 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. View Recipe 05 of 13 Persimmon, Beet, and Citrus Salad Credit: Martyn Thompson 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. View Recipe 06 of 13 Frozen Persimmon Custard Credit: Aaron Dyer 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. 07 of 13 Pork With Persimmons and Mustard Greens Credit: William Brinson 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. View Recipe 08 of 13 Mixed Chicories With Persimmons 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. View Recipe 09 of 13 Broiled Persimmons With Mascarpone Credit: Beatriz DeCosta 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. View Recipe 10 of 13 Caramelized Persimmons With Prosciutto Credit: Raymond Hom Another luxe fall starter pairing salty meat with lush Fuyu persimmons. Here, the persimmons are brûléed with the kitchen torch or broiler. View Recipe 11 of 13 Steamed Persimmon Pudding 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. View Recipe 12 of 13 Persimmon Fruit Leather Your favorite childhood snack gets way more sophisticated when you pair persimmons with pineapple. View Recipe 13 of 13 Persimmon and Escarole Salad Credit: Raymond Hom Elevate a simple green salad with sweet-tart persimmons and buttery pistachios. It's the perfect way to round out any fall meal. View Recipe Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the decorvow recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years. Explore more: Food & Cooking Recipes Seasonal Recipes Fall Recipes