5 Easy Persimmon Recipes (From Sweet Smoothies to Savory Salads)

So, you bought a batch of beautiful orange persimmons… and now they’re all perfectly ripe at the same time. If you’re wondering what to do with this delicious, honey-sweet fruit beyond just eating it raw, you’ve come to the right place.

Persimmons are incredibly versatile, shining in everything from fresh salads to warm, baked desserts. This guide will show you 5 simple ways to use them, whether they are crisp Fuyu or soft Hachiya.

The Quick Guide: The easiest persimmon recipes depend on your fruit type. Use crisp, squat Fuyu persimmons for savory recipes like salads and appetizers. Use soft, acorn-shaped Hachiya persimmons (when they are like jelly) for sweet recipes like smoothies, jams, and baking.

Before You Start: The Golden Rule (Fuyu vs Hachiya)

Before you pick a recipe, look at your persimmon. Using the wrong type can ruin a dish! The number one rule for cooking with persimmons is:

• Use Fuyu (The crisp “apple” type): For any raw or savory recipes, like salads or appetizers.
• Use Hachiya (The soft “baking” type): For any sweet or baked recipes, like smoothies, jams, or puddings (only when it’s completely soft and jelly-like).

Need a Deeper Dive?

If you’re still unsure which type you have, or want to know more about the taste and texture of each, check out our complete comparison guide: Persimmon Fruit 101.

Sweet Persimmon Recipes (Breakfast & Dessert)

When Hachiya persimmons become perfectly soft and custard-like, their sweetness is unmatched. Instead of letting them go bad, blend them into these simple sweet treats.

The 5-Minute Persimmon Spice Smoothie

This is the fastest way to use a perfectly ripe Hachiya persimmon. The natural sweetness means you don’t need to add any extra sugar.

Ingredients:

• 1 very ripe Hachiya persimmon (flesh scooped out)
• 1/2 cup Milk (dairy or almond milk works great)
• 1/2 teaspoon Cinnamon
• A pinch of Nutmeg
• 1/2 frozen banana (optional, for a creamier texture)

Instructions:

1. Scoop the gelatinous flesh from the Hachiya persimmon and add it to your blender.
2. Add the milk, cinnamon, nutmeg, and frozen banana.
3. Blend on high for 45 seconds or until completely smooth.
4. Serve immediately.

2. Easy Persimmon & Cinnamon Jam

If you have several Hachiya persimmons that are all ripe at once, don’t let them go to waste! This simple, small-batch jam takes less than 30 minutes and is perfect on toast or yogurt.

Ingredients:

• 2 cups ripe Hachiya persimmon pulp (about 4-5 persimmons)
• 1/2 cup Sugar (you can add more or less to taste)
• 1 tablespoon Lemon Juice (fresh)
• 1 teaspoon Cinnamon

Instructions:

1. Scoop all the persimmon pulp into a medium saucepan. Add the sugar, lemon juice, and cinnamon.
2. Stir to combine and bring to a boil over medium heat.
3. Once boiling, reduce the heat to a simmer and stir frequently to prevent sticking.
4. Let it simmer for 20-25 minutes, or until the jam has thickened. (To test: place a small drop on a cold plate; it shouldn’t run).
5. Pour into a clean glass jar and let it cool. It will thicken more as it cools. Store in the refrigerator.

3. Simple Baked Persimmon Slices

Sometimes, the simplest recipes are the best. Baking persimmon slices brings out their natural sweetness and softens them to a delightful, custard-like texture. It’s a perfect light dessert or a warm addition to your breakfast oatmeal.

Ingredients:

• 2 ripe Fuyu persimmons (firm, not mushy)
• 1 tablespoon Maple Syrup or Honey
• 1/2 teaspoon Cinnamon
• A pinch of Ginger powder (optional, for extra warmth)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Wash the Fuyu persimmons, remove the leafy top (calyx), and slice them into 1/2-inch thick rounds. No need to peel!
3. Arrange the slices in a single layer on a baking sheet lined with parchment paper.
4. Drizzle the maple syrup (or honey) over the slices and sprinkle evenly with cinnamon and ginger powder.
5. Bake for 15-20 minutes, or until the slices are tender and slightly caramelized at the edges.
6. Serve warm on their own, or with a scoop of vanilla ice cream for a treat!

Savory Persimmon Recipes (Lunch & Appetizers)

Don’t limit persimmons to dessert! The crisp, mild sweetness of a Fuyu persimmon makes it a perfect, sophisticated addition to savory dishes. They pair beautifully with salty cheeses, bitter greens, and toasted nuts.

4. Classic Fuyu Persimmon & Goat Cheese Salad

This is the most popular and elegant way to use Fuyu persimmons. It’s a restaurant-quality salad that takes only 10 minutes to assemble and is perfect for a light lunch or impressive dinner starter.

Ingredients:

• 2 firm Fuyu persimmons, sliced thin (peeling optional)
• 4 cups Arugula
• 1/2 cup Walnuts or Pecans, toasted
• 1/2 cup crumbled Goat Cheese
• For the Vinaigrette:
  • 3 tablespoons Olive Oil
  • 1 tablespoon Apple Cider Vinegar
  • 1 teaspoon Honey or Maple Syrup
  • Salt and Pepper to taste

Instructions:

1. In a small bowl, whisk together the olive oil, vinegar, honey, salt, and pepper to create the vinaigrette.
2. In a large salad bowl, combine the arugula, toasted nuts, and half of the goat cheese.
3. Add the sliced Fuyu persimmons and drizzle with the vinaigrette. Toss gently to combine.
4. Top with the remaining goat cheese and serve immediately.

5. Quick Persimmon & Mozzarella Bites

Looking for a simple, 2-minute appetizer that looks stunning? Use crisp Fuyu persimmon slices as a base instead of crackers or tomatoes. This recipe is a seasonal twist on the classic Caprese.

Ingredients:

• 1-2 firm Fuyu persimmons, sliced into thin rounds
• 1 ball of fresh Mozzarella cheese, sliced
• Fresh Basil leaves
• Balsamic Glaze
• Salt and fresh black pepper

Instructions:

1. Arrange the Fuyu persimmon slices on a serving platter.
2. Top each persimmon slice with a slice of fresh mozzarella.
3. Place a small, fresh basil leaf on top of the mozzarella.
4. Just before serving, drizzle lightly with balsamic glaze and sprinkle with a tiny pinch of salt and fresh pepper.
5. Serve immediately.

About persimmons for recipes

Final bite of wisdom

As you can see, the persimmon is a true culinary chameleon, shifting effortlessly from a sweet smoothie ingredient to the star of a savory salad. Don’t let this fruit intimidate you! The only “secret” is knowing which type to use.