Traditional recipes

Best Persimmon Recipes

Best Persimmon Recipes

Top Rated Persimmon Recipes

Strudel is one of the classic winter culinary traditions in Italy and ubiquitous during the holidays, specifically in the two provinces of Trentino and Alto Adige or Sudtirol, mountainous areas bordered by Austria at the north and Switzerland to the northwest, as well as in Friuli Venezia-Giulia and on the Istrian peninsula. Hand-pulling strudel to paper thinness seems intimidating but it’s a wonderful activity that can involve the whole family.Here, the strudel is served with a sauce made from persimmons, which grow throughout northern Italy. Persimmons’ bright orange adds a splash of color perfect for festive occasions like the holidays. This strudel would also be delicious with some vanilla gelato.

Persimmon pudding is similar to British dessert puddings, and according to this map, which shows the most googled foods by state, persimmon pudding is an important dish on the California Thanksgiving table.

13 Picture Perfect Persimmon Desserts

Thin slices of persimmon form a beautiful blooming rose in this treat that's almost too pretty to eat! Underneath the soft, sweet fruit petals is a layer of fluffy almond cream and a crunchy crust.

Get the recipe from Sugarhero.

Ease your way into the winter, with this pie that is packed with tasty cold-weather produce and topped off with a warm vanilla bean crumble.

Get the recipe from Pineapple and Coconut.

It's never too cold for ice cream! This creamy confection is a delicious blend of spicy cardamom and sweet persimmon.

Get the recipe from Former Chef.

Pair a fall favorite, pumpkin, with an unexpected partner, persimmon, for a unique combination unlike anything you've tried before.

Get the recipe from Zoe Bakes.

Filled with buttery macadamia and aromatic vanilla, this persimmon cake is subtly sweet and great with a warm cup of coffee or tea at any time of day.

Get the recipe from Will Frolic for Food.

Rich and flavorful, we love the chunks of colorful roasted persimmons being tucked in the center of these pretty pinwheel pastries.

Get the recipe from Spoon Fork Bacon.

Prepare for the oohs and ahhs with this fabulous cake. With a flavorful pistachio crust, a white chocolate and coconut filling, and a topping of bright persimmon jam, this cake is layer upon vibrant layer of vegan deliciousness.

It's Persimmon Season, Baby!

As the air outside turns cool and crisp and daylight becomes more sparse, root veggies, squash, pumpkins, greens, and apples replace berries, watermelon, and stone fruits on farmer’s market stands. Fruit may not even be the first thing that comes to mind when you think of winter eats.

Nonetheless, they exist — in fact, even in this frosty weather, some seasonal fruits are even more delicious and fresh. Persimmons are one such food!

If you have no idea what to do with a persimmon, I’m here to give you some delish and no hassle ways to prepare and eat these festive cold weather gems.

Persimmons tend to be underrated and somewhat misunderstood. If you’ve ever eaten an underripe Hachiya persimmon (the larger, heart shaped persimmon variety), you know what I mean. You know how brutally astringent they can be. Really nothing you would want to put in your mouth!

But once you become familiar with the different types of persimmons and how to prepare them to optimize their deliciousness, my guess is you’ll appreciate their tasty and versatile qualities.

Looking for antioxidant foods to help with inflammation? Permissions are your friend. And they make a great replacement for the citrus fruits that are often on your radar.

High in nutrients and fiber, persimmons are rich in vitamins A, C, E, K, B1, B6, B2, and a host of important minerals such as copper and potassium. If you’re one to shop seasonal and support local, this is exactly the time to start scouring the markets for these glowing orange globes.

Taste wise, persimmons have a wonderfully sweet and mildly spicy flavor profile that makes them blend perfectly with other fall and winter foods, such as greens, roasted root veggies, soups, and meats.

First things first: the season generally runs from September through December, making these colorful fruits quintessential for adding color and cheer to holiday spreads.

Then it’s time to get to know the types of persimmons: Hachiya persimmons are the larger variety and have an elongated pointy peak, giving them a heart shape. Fuyu are generally smaller, rounded, and squat (more like a tomato).

Both types of persimmons are tasty, but they’re usually eaten very differently. Hachiyas are best for baking since they’re so painfully astringent when underripe.

However, when ripened to perfection, hachiya persimmons are so sweet and tender that they can pretty much be eaten as a stand-alone dessert. Spoon required!

Fuyu, on the other hand, can be eaten raw like apples. They have a firm texture when ripe, and though still sweet, they also go well in salads such as this Rainbow Chopped Salad, as well as savory and spicy dishes.

The recipes that I experimented with focus on fuyu persimmons, but if you’re lucky enough to get ahold of some ripe and seasonal haciyas and have a knack for baking, check out this classic persimmon cookie recipe by Pinch My Salt or this persimmon pudding holiday classic adapted by Bojon Gourmet.

On the other hand, if you’re looking for some quick ways to prepare and savor persimmons, particularly of the fuyu variety, I’ve got some fun and easy recipes for you that won’t compromise flavor!

Persimmon salsa

My personal new favorite is this organic persimmon salsa by Organic Authority. This recipe is super easy and full of zesty, surprising flavor. Plus, the best part — all it requires is a little chopping and mixing.

Persimmon salsa yields a spicy-sweet multi-layered flavor that will impress your holiday guests (unless you eat it all first)!

This salsa could be eaten with chips, but I find that it works well when enjoyed more like a chutney. Eat a spoonful of persimmon salsa and notice how the flavors of fruit, mint, basil, ginger, and pepper unfold in layers!

Consider persimmon salsa as a garnish alongside roasted veggies, potatoes, or fish. It also mixes well with green salad, cooked leafy greens, and can be eaten as a topping with cheese and crackers… or just eaten by the spoonful. Yep, I did it!

P.S. I ended up with a couple of minor alterations to this recipe. I skipped peeling the persimmons (it came out just fine) and used fresh squeezed lemon juice (about one whole, fresh lemon). Also, I added a little powdered cumin and paprika for extra seasoning.

Pan roasted fuyu persimmons

Fuyu persimmons also work great when pan roasted. This simple recipe is great for cool fall and winter days.


  1. Preheat your oven to 375°F (190°C).
  2. Thinly slice a few fuyu persimmons, cutting in a flat circular shape.
  3. Spread persimmon slices out on a parchment paper over a cookie sheet.
  4. Drizzle persimmon slices with olive oil and a dash of salt.
  5. Optional: spice it up! I like to roast persimmons with a dash of powdered cinnamon as well as a small handful of fresh curry leaves (which can be obtained from most Indian markets). But, you don’t have to follow my lead! Try a little black pepper, plain cinnamon, nutmeg, or your other favorite spices.
  6. Roast for 25 to 30 minutes.
  7. Eat as a stand-alone snack, as a side, or with a soft cheese like brie.

Persimmon “ice cream”

Okay, it’s not really ice cream, but frozen persimmons make an awesome dessert that can sub as an ice cream or sorbet. This idea is straight from Martha Stewart and I was so fascinated I had to try!

Simply put a few persimmons in the freezer overnight. You can even freeze these fruits for up to a month.

Whenever you’re ready to eat the persimmons, let them thaw for an hour or so until the flesh is soft enough to break with a spoon. (The freezing process actually softens the inner flesh of the persimmons).

Spoon out and eat like ice cream or frozen custard. Also, a bit of honey and a little cinnamon and/or cardamom really makes this frozen treat pop!

A (really small) Dash of Science

There are several ways to get persimmons to ripen after harvest or purchase. Either variety can be left out on the counter until they get to the point they are bright orange. I like setting them on a window sill, they’re rather decorative that way. To speed up the process you can put the persimmons in a paper bag with a ripe banana or apple. This traps in the ethylene gases that all fruit releases as it ripens. This gas speeds up the ripening process of other fruit exposed to it. It’s where we get the saying “One rotten apple spoils the whole bunch”.

Conversely, you can also slow fruit from ripening by reducing the amount of ethylene gas that is given off. Cold does this for most fruits – there are a few exceptions like kiwis – as does a well ventilated area. In commercial warehouses they will often pipe extra carbon dioxide into the storage space to displace any ethylene.

How to Tell if a Persimmon is Ripe

Fuyu Persimmons are ripe when they have just a little bit of give when gently pressed. They can even be considered ripe when firm. Hachiya Persimmons are super soft when they’re ripe. And Cinnamon Persimmons are great when they’re both, slightly firm or a bit soft.

All three of these persimmon varieties are an orange or orange-red color, and are beautiful!

Below are my top Fuyu Persimmon recipes, and in most of them, Cinnamon Persimmons can also be used.

Persimmon Pudding Cake (video)

A moist and chewy spiced pudding cake made from the delicious persimmon fruit. A perfect fall and winter dessert.

Have you ever made something for the first time and it turned out better than expected? Well, that’s exactly what happened to me with this recipe and it became an instant favorite. This pudding cake is super moist and chewy, similar to an English toffee pudding cake. There are only 4 tablespoons of butter in this 13 x 9 inch cake, yet it’s rich and dense like a brownie. The persimmon fruit is a very mild tasting fruit, especially when it’s baked, so I added some cinnamon and brown sugar to make it more flavorful. I’ve already bought another case of fruit so I can make the cake again as soon as possible, and it’s been such a hit, my family has also requested it for our Christmas dinner.

The persimmon is a fall season fruit. I used the Hachiya type vs the Fuyu kind for this particular recipe. The Hachiya is the larger of the two and has a softer pulp texture when fully ripe. But, you have to be patient with this fruit as it can only be eaten when it’s completely ripe and soft all around. Make sure it’s soft around the stem area as well, as that tends to be the last part to ripen. If it’s not completely ripe, the fruit will have a very unpleasant, chalky, and astringent taste. Once ready to be eaten, the pulp will be soft and watery, almost like applesauce. The taste will be very sweet and mild in flavor, similar to pumpkin.

You have to enjoy this fruit fresh if you are not familiar with it. That’s my favourite way to eat and really experience this exotic fruit. Simply take off the stem, break it in half and scoop out the soft and deliciously sweet flesh with a spoon. There will be clear seed casings in the fruit which are edible, but if there are hard black seeds formed, they should be removed before eating.

This pudding cake is a perfect fall and/or winter dessert. There is just something about the scent of cinnamon and brown sugar in the house that brings me a warm, cozy, and comforting feeling. As I get ready for the holiday season, I will be enjoying this dessert with friends and family and I hope you do too.


    • 3½ cups sifted flour
    • 1½ teaspoons salt
    • 2 teaspoon baking soda
    • 1 teaspoon ground nutmeg
    • 2 to 2½ cups sugar
    • 1 cup melted unsalted butter and cooled to room temperature
    • 4 large eggs, at room temperature, lightly beaten
    • 2/3 cup Cognac, bourbon or whiskey
    • 2 cups persimmon puree (from about 4 squishy-soft Hachiya persimmons)
    • 2 cups walnuts or pecans, toasted and chopped
    • 2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)

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Old Fashioned Persimmon Pudding Recipe:

Let me tell you the story of this vintage persimmon pudding.

I’d like to say a friendship began with this version of persimmon pudding. At work, I was making small-talk with a client, and we began talking about food (my favorite topic). The conversation turned to These Old Cookbooks, and my love for old fashioned, vintage recipes.

Vintage recipes are a great topic of conversation. Everyone has a favorite recipe to share and a story behind it. This recipe is famous in the family of its owner. My client’s mom has been making this persimmon pudding for almost 30 years, and legend has it that anybody who truly loves persimmons goes bonkers over it. His mom had searched high and low for the perfect persimmon pudding recipe, and eventually she found a winner with this one.

Here’s the best part! They gifted me a copy of the recipe, and 2 cups of persimmon pulp all ready to go. It was epic!

This recipe is actually pretty unique. For one, it doesn’t contain any spices instead the flavor comes straight from the persimmon. Secondly, the pudding bakes in the oven, and every 20 minutes, you open up the oven to stir.

The first time, it looks like a cake batter starting to form. The second, the color starts to darken, and each time more caramelization occurs and the color develops more and more. As a food scientist, I loved making this persimmon pudding. The science, the color change, the texture change – it was so much fun to bake!

Persimmon Recipes

André Baranowski

Ah, the persimmon. When fall rolls around, we’re always looking for ways to include this enigmatic but delicious fruit in whatever we’re cooking. So take a look at our guide to all things persimmon, and then get cooking.

Inspired by English sweet puddings, persimmon pudding is an all-American classic. Ours has a simple batter and comes out of the oven with a crispy, cake-like crust. Persimmon bars are another old-school classic. Ours are sweetened with dates, spiced with cinnamon, nutmeg, and cloves, and coated with a tart lemon glaze. To punch up frozen yogurt, add persimmon and toasted spices. But if you think this cute little guy can only be used in sweet stuff, think again. Persimmons can be used in savory dishes, too. We like making them into an intense chutney flavored with mustard seeds, coriander seeds, garam masala, and curry powder. Or serve the fruit with pork belly that is simmered with miso, honey, and sake and fried until crisp.

And we definitely love adding persimmons to our cocktails. The Spice Trade combines malty genever with lemon and persimmon juice, dry vermouth, and a simple syrup made with cardamom and star anise—all the components of a perfect fall drink.

Eva Powell, a former elementary-school librarian in Mitchell, Indiana, has won the town’s pudding contest five times with her recipe for persimmon pudding with a crispy, cake-like crust. Sweetened with ripe persimmons and dates, and coated with a tart, toothsome, lemon-sugar glaze, these bars are a wonderful celebration of late-fall fruits. Get the recipe for Lemon-Glazed Persimmon Bars »

Crispy Pork Belly with Persimmons

Crispy Pork Belly with Persimmons Simple syrup infused with anise and cardamom adds depth and sweetness to this genever and persimmon cocktail from Manhattan restaurant The Breslin.

Spiced Persimmon Frozen Yogurt

Classic frozen yogurt gets a boost from floral persimmon and toasted spices.

Persimmon Bread

Every tried Persimmon Bread? These bright orange fruits are harvested in September and October. The sweet jelly-like bulb is perfect for baking in breads and puddings. If you can’t find persimmons, substitute 1 cup of canned pumpkin.

It’s important for the persimmon to be soft and ripe (not rock-hard) before using it’s incredibly astringent when not ripe. Some describe the taste of persimmon as similar to pumpkin others think the fruit has a hint of peach or mango. It’s a unique taste!

The persimmon used for baking is the Hachiya. When ripe, it will feel squishy-soft to the touch. To ripen a Hachiya persimmon, simply let it sit on your countertop until it’s so soft, it’s like a water balloon about to burst. Do not use until ripe! The other common persimmon is the Fuyu. It’s meant to be eaten hard or sliced into salads.

If you can’t find Hachiyas, you can still enjoy this bread recipe. Substitute 1 cup of canned pumpkin.

Please let us know what you think of persimmon bread! Find more family favorite recipes, and the stories behind them, in The Old Farmer’s Almanac Reader’s Best Recipes.

Did you know: According to folklore, the seeds of a persimmon can be used to predict winter weather!