Persimmon Recipes 13 Best Ways to Use Fuyu and Hachiya This Fall

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Have you ever stood in the produce aisle, captivated by those beautiful, glossy, sunset-orange fruits, only to walk away confused? You’re not alone. Persimmons are one of fall’s most enchanting, yet misunderstood, treasures. The fear of that chalky, mouth-puckering sensation is real, and the question of what to actually do with them can feel overwhelming.

This confusion often leads to missing out on one of the most versatile fruits of the season. You might wonder if they’re meant to be eaten firm like an apple or soft like a pudding. Should you bake with them, or slice them into a salad? The uncertainty is enough to make anyone stick to the familiar fall standbys.

The secret to unlocking their divine, honeyed flavor is simple: understanding the two main types is the key to creating delicious persimmon recipes. Firm, squat Fuyu persimmons are non-astringent and perfect for eating raw, while acorn-shaped Hachiya persimmons must be incredibly soft before their sweet, pulpy flesh is ready for baking. We’ve spent countless hours in the kitchen this fall testing the best ways to use both Fuyu and Hachiya persimmons to bring you a foolproof guide.

Fall’s Divine Fruit: What Do You Do With Persimmons, Anyway?

You can use persimmons in a huge variety of recipes, as this versatile fall fruit is perfect for both sweet and savory dishes. The key is knowing which of the two main types to use: firm, non-astringent Fuyu are eaten raw like an apple in salads, while soft, pulpy, acorn-shaped Hachiya are ideal for baking into breads, cookies, and puddings. This fruit, with its warm, honeyed flavor profile, shines in countless autumn recipes.

From October through January, these vibrant globes appear, ready to be transformed. Their sweet, slightly tangy flavor pairs wonderfully with warm spices like cinnamon and nutmeg, savory companions like goat cheese and prosciutto, and other fall harvest staples. Whether you’re making a simple snack or an elegant dessert, there’s a persimmon recipe waiting for you.

The Two Persimmons You Need to Know: Fuyu vs. Hachiya

The crucial difference lies in their astringency: Fuyu persimmons are non-astringent and can be eaten firm, while Hachiya persimmons are astringent and must be completely soft before eating. This distinction, caused by compounds called tannins, dictates how you should prepare each one. Choosing the right type for your recipe is the single most important step.

Fuyu Persimmons (The Firm & Friendly One)

  • Shape: Squat and round, like a slightly flattened tomato.
  • Texture: Crisp and firm when ripe, similar to an apple. The skin is edible.
  • Flavor: Sweet, mild, and honeyed with a hint of cinnamon. It is non-astringent, meaning no mouth-puckering!
  • Best Uses: Sliced and eaten raw, chopped into salads, added to cheese boards, roasted, or used in tarts where you want the slices to hold their shape.
  • Ripeness Test: A ripe Fuyu will be a deep orange color and feel firm with just a slight give, much like a ripe tomato.

Hachiya Persimmons (The Soft & Sweet One)

  • Shape: Acorn-shaped or heart-shaped, longer than it is wide.
  • Texture: Extremely astringent and inedible when firm. It MUST ripen until it is completely soft, mushy, and jelly-like inside. The skin is technically edible but usually discarded.
  • Flavor: When fully ripe, the astringency disappears, revealing an incredibly rich, sweet, and custardy pulp.
  • Best Uses: The pulp is perfect for baking. Use it in breads, cookies, puddings, smoothies, and jams.
  • Ripeness Test: A ripe Hachiya is a deep orange-red, and the flesh should feel extremely soft, like a water balloon on the verge of bursting. If it’s even slightly firm, it’s not ready.

13 Best Persimmon Recipes to Try This Fall (2025 Update)

Ready to embrace autumn’s divine fruit? Here are 13 of the best persimmon recipes that showcase the versatility of both Fuyu and Hachiya persimmons. From cozy baked goods and vibrant salads to savory main courses and elegant desserts, this list has something for every occasion. Each of these 13 recipes has been selected and tested to ensure delicious results, whether you’re a beginner cook or a seasoned baker.

1. Classic Spiced Persimmon Bread (Hachiya)

This classic quick bread is the perfect way to use the sweet, custardy pulp of very ripe Hachiya persimmons. It’s incredibly moist, fragrant with fall spices like cinnamon and nutmeg, and studded with crunchy walnuts for texture. It’s a beloved recipe for a reason—think of it as autumn’s answer to banana bread.

Classic Spiced Persimmon Bread Loaf With A Slice, Walnuts, Hachiya Persimmon On A Rustic Cutting Board With Autumn Kitchen Background

  • Ingredients:
    • 2 cups all-purpose flour
    • 1 ½ tsp baking soda
    • ½ tsp salt
    • 1 tsp ground cinnamon
    • ½ tsp ground nutmeg
    • ¼ tsp ground cloves
    • 1 ½ cups sugar
    • ½ cup melted unsalted butter
    • 2 large eggs
    • 1 cup persimmon puree (from 2-3 very ripe Hachiyas)
    • 1 cup chopped walnuts or pecans
  • Instructions:
    1. Preheat your oven to 350°F (175°C) and grease and flour a 9×5 inch loaf pan.
    2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
    3. In a separate medium bowl, mix the sugar, melted butter, and eggs until well combined. Stir in the persimmon puree.
    4. Pour the wet ingredients into the dry ingredients. Stir until just combined—be careful not to overmix. Gently fold in the chopped nuts.
    5. Pour the batter into the prepared loaf pan and spread evenly.
    6. Bake for 60-70 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Pro-Tip: For the smoothest puree, freeze your ripe Hachiya persimmon overnight. Once thawed, the pulp will be incredibly soft and easy to scoop out.

Pin this classic fall baking recipe for later!

2. Chewy Hachiya Persimmon Cookies

These cookies are a delightful fall treat with a unique soft, chewy, and almost cake-like texture. The Hachiya persimmon pulp provides natural sweetness and incredible moisture, making them a comforting classic that’s perfect with a cup of tea on a cool afternoon.

Chewy Hachiya Persimmon Cookies Stack With A Broken Cookie, Glass Of Milk, Cinnamon Sticks, And Whole Persimmon On Parchment Paper

  • Ingredients:
    • 2 cups all-purpose flour
    • 1 tsp baking soda
    • ½ tsp salt
    • 1 tsp ground cinnamon
    • ½ tsp ground nutmeg
    • ½ cup unsalted butter, softened
    • 1 cup granulated sugar
    • 1 large egg
    • 1 cup Hachiya persimmon pulp
    • 1 cup raisins or chopped nuts (optional)
  • Instructions:
    1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
    2. In a medium bowl, whisk together the flour, baking soda, salt, and spices.
    3. In a large bowl, use an electric mixer to cream together the softened butter and sugar until light and fluffy.
    4. Beat in the egg, followed by the persimmon pulp, mixing until well combined.
    5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Fold in the raisins or nuts if using.
    6. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
    7. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Lesson Learned: The batter will be softer than typical cookie dough. Don’t be tempted to add too much extra flour, as this will result in a dry cookie. Trust the process!

Save this comforting cookie recipe to your ‘Fall Baking’ board!

3. Vibrant Fuyu Persimmon Salad with Pomegranate & Goat Cheese

This recipe offers a stunningly beautiful and refreshing salad that celebrates the crisp texture of Fuyu persimmons. The sweet persimmon slices, tart pomegranate seeds, creamy goat cheese, and crunchy pecans create a perfect harmony of flavors and textures, making it an ideal starter for a holiday meal.

Vibrant Fuyu Persimmon Salad With Pomegranate, Goat Cheese, Arugula In White Bowl On Marble With Vinaigrette And Whole Persimmon

  • Ingredients:
    • 5 oz mixed greens, such as arugula or radicchio
    • 2 firm Fuyu persimmons, cored and thinly sliced
    • ½ cup pomegranate seeds
    • 4 oz crumbled goat cheese
    • ½ cup toasted pecans or walnuts
    • For the Vinaigrette:
      • ¼ cup extra virgin olive oil
      • 2 tbsp apple cider vinegar
      • 1 tsp Dijon mustard
      • 1 tsp maple syrup
      • Salt and freshly ground black pepper
  • Instructions:
    1. Prepare the vinaigrette: In a small jar with a lid, combine the olive oil, apple cider vinegar, Dijon mustard, and maple syrup. Shake vigorously until well emulsified. Season with salt and pepper to taste.
    2. In a large salad bowl, gently combine the mixed greens, thinly sliced persimmons, pomegranate seeds, and toasted pecans.
    3. Just before serving, drizzle the vinaigrette over the salad and toss gently to coat everything.
    4. Top with the crumbled goat cheese and serve immediately.

Pro-Tip: Use a mandoline for paper-thin, uniform persimmon slices that look beautiful and incorporate seamlessly into the salad.

The perfect holiday salad! Pin it now for your next gathering.

4. No-Pectin Persimmon Jam (Fuyu or Hachiya)

Making persimmon jam is an easy and delicious way to preserve the fruit’s unique honey-like flavor to enjoy all year long. Because persimmons are naturally high in pectin, you don’t need to add any commercial thickeners to get a perfect set. A hint of lemon and cinnamon beautifully complements the fruit’s sweetness.

Glistening Persimmon Jam In A Rustic Glass Jar With Spoon, Sourdough Bread, And Cinnamon Stick On A Weathered Wooden Table

  • Ingredients:
    • 2 lbs ripe persimmons (about 4 cups of pulp from Hachiyas or finely chopped Fuyus)
    • 2 cups granulated sugar
    • ¼ cup fresh lemon juice
    • 1 cinnamon stick (optional)
  • Instructions:
    1. Combine the persimmon pulp/pieces, sugar, lemon juice, and cinnamon stick (if using) in a heavy-bottomed saucepan or Dutch oven.
    2. Bring the mixture to a rolling boil over medium-high heat, stirring to dissolve the sugar.
    3. Reduce the heat to a steady simmer and cook for 20-30 minutes, stirring frequently to prevent scorching. The jam will thicken and darken in color.
    4. To test for doneness, place a small plate in the freezer. Drop a spoonful of jam onto the cold plate, wait 30 seconds, and then push it with your finger. If it wrinkles, it’s ready.
    5. Remove the pot from the heat and discard the cinnamon stick.
    6. Carefully ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace. Seal the jars and process them in a water bath canner according to standard procedures, or store them in the refrigerator for up to 3 weeks.

Pro-Tip: Persimmons are naturally high in pectin, especially when slightly underripe, so you don’t need to add any commercial pectin for a great set!

A perfect homemade gift! Save this easy jam recipe.

5. Rustic Fuyu Persimmon Crostata

A crostata is a free-form Italian tart that’s both elegant and incredibly easy to make, showcasing the beautiful slices of firm Fuyu persimmon. This rustic dessert features a buttery, flaky crust folded over a simple filling of spiced persimmons, creating a stunning centerpiece that requires minimal effort.

Rustic Fuyu Persimmon Crostata With Caramelized Slices, Flaky Crust, Vanilla Ice Cream, And Cloves On A Dark Baking Stone

  • Ingredients:
    • 1 single pie crust (store-bought or your favorite homemade recipe)
    • 3-4 firm Fuyu persimmons, cored and thinly sliced (about 1/8-inch thick)
    • ¼ cup granulated sugar
    • 1 tbsp cornstarch
    • ½ tsp ground cinnamon
    • 1 tbsp fresh lemon juice
    • 1 large egg, beaten (for egg wash)
    • Coarse sugar, for sprinkling
  • Instructions:
    1. Preheat your oven to 400°F (200°C).
    2. On a parchment-lined baking sheet, roll out your pie crust into a roughly 12-inch circle.
    3. In a medium bowl, gently toss the persimmon slices with the granulated sugar, cornstarch, cinnamon, and lemon juice until evenly coated.
    4. Arrange the coated persimmon slices in an overlapping pattern in the center of the crust, leaving a 2-inch border all around.
    5. Carefully fold the edges of the crust up and over the filling, pleating as you go to create a rustic border.
    6. Brush the folded crust with the beaten egg wash and sprinkle generously with coarse sugar.
    7. Bake for 30-35 minutes, or until the crust is a deep golden brown and the filling is bubbly and tender. Let cool slightly before serving.

Lesson Learned: Don’t slice your Fuyus too thick. Aim for about 1/8-inch thickness so they cook through and become tender in the crostata.

Pin this stunning (and surprisingly easy) dessert!

6. Creamy Persimmon Pudding (Hachiya)

This old-fashioned persimmon pudding is a classic American dessert that’s dense, moist, and deeply spiced. Unlike a light and airy pudding, this baked version has a rich, custardy texture, making it the ultimate comfort food on a cold autumn evening. It’s the perfect use for an abundance of ultra-ripe Hachiya persimmons.

Creamy Persimmon Pudding Slice With Whipped Cream And Caramel In A Rustic Bowl On A Dark Wood Table With Tea And Napkin

  • Ingredients:
    • 1 ½ cups Hachiya persimmon pulp
    • 1 ½ cups all-purpose flour
    • 1 cup granulated sugar
    • 1 tsp baking powder
    • 1 tsp baking soda
    • ½ tsp salt
    • 1 tsp ground cinnamon
    • ½ cup unsalted butter, melted
    • ½ cup milk
    • 2 large eggs, beaten
  • Instructions:
    1. Preheat your oven to 325°F (165°C). Grease an 8×8 inch square baking dish.
    2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
    3. In a separate medium bowl, mix together the persimmon pulp, melted butter, milk, and beaten eggs until well combined.
    4. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
    5. Pour the batter into the prepared baking dish and smooth the top.
    6. Bake for 45-55 minutes, or until a knife inserted near the center comes out clean. The pudding will be very moist.
    7. Serve warm, topped with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.

Pro-Tip: The texture is meant to be dense and custardy, almost like a steamed pudding. It’s a classic for a reason!

Save this ultimate comfort food recipe for a chilly evening.

READ ALSO :  9 Genius Rice Bowl Ideas for Easy Weeknight Dinners

7. Savory Broiled Salmon with Persimmon-Lime Salsa (Fuyu)

This recipe is a quick, healthy, and vibrant main course that beautifully balances sweet, savory, and tangy flavors. The sweet, crisp Fuyu persimmon is diced into a zesty salsa with red onion, cilantro, and lime, creating a perfect topping for rich, flaky broiled salmon.

Broiled Salmon Fillet With Vibrant Persimmon Lime Salsa, Cilantro, And Lime Wedge On A Dark Grey Plate In A Dining Setting

  • Ingredients:
    • 2 (6-ounce) salmon fillets
    • 1 tbsp olive oil
    • Salt and freshly ground black pepper
    • For the Salsa:
      • 1 large firm Fuyu persimmon, diced
      • ¼ cup diced red onion
      • ¼ cup chopped fresh cilantro
      • 1 jalapeño, minced (optional)
      • Juice of 1 lime
  • Instructions:
    1. Position an oven rack about 6 inches from the heat source and preheat the broiler.
    2. In a small bowl, combine the diced persimmon, red onion, cilantro, minced jalapeño (if using), and lime juice. Stir to combine and set aside to allow the flavors to meld.
    3. Pat the salmon fillets dry with a paper towel. Place them on a foil-lined baking sheet, skin-side down.
    4. Brush the salmon with olive oil and season generously with salt and pepper.
    5. Broil for 6-10 minutes, depending on the thickness of your fillets, until the salmon is cooked through and flakes easily with a fork.
    6. Remove the salmon from the oven and top with a generous spoonful of the persimmon salsa before serving.

Pro-Tip: For the best texture, dice the firm Fuyu persimmon to about the same size as the red onion. This ensures a balanced bite every time.

Looking for a healthy dinner? Pin this savory persimmon recipe!

8. Persimmon Upside-Down Cake (Fuyu)

A persimmon upside-down cake is a show-stopping dessert that’s as beautiful as it is delicious. Thin slices of Fuyu persimmon are arranged in a caramelized brown sugar topping, creating a stunning geometric pattern when the cake is inverted. It’s a fantastic twist on a classic.

Glistening Persimmon Upside Down Cake With Caramelized Slices On A White Stand With A Slice Being Removed And Fresh Persimmons

  • Ingredients:
    • For the Topping:
      • ¼ cup unsalted butter, melted
      • ½ cup packed light brown sugar
      • 2-3 firm Fuyu persimmons, thinly sliced
    • For the Cake:
      • 1 ½ cups all-purpose flour
      • 1 ½ tsp baking powder
      • ¼ tsp salt
      • ½ tsp ground cinnamon
      • ½ cup unsalted butter, softened
      • ¾ cup granulated sugar
      • 2 large eggs
      • 1 tsp vanilla extract
      • ½ cup milk
  • Instructions:
    1. Preheat your oven to 350°F (175°C).
    2. In a 9-inch round cake pan, pour the melted butter and sprinkle the brown sugar evenly over the bottom. Arrange the persimmon slices in a decorative, overlapping pattern on top of the sugar.
    3. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
    4. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
    5. Alternate adding the dry ingredient mixture and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
    6. Carefully spread the cake batter over the persimmon slices in the pan.
    7. Bake for 35-45 minutes, until a toothpick inserted into the center comes out clean.
    8. Let the cake cool in the pan for 10 minutes, then run a knife around the edges and carefully invert it onto a serving plate.

Lesson Learned: Be sure to invert the cake while it’s still warm. If it cools completely in the pan, the caramel topping may stick.

A perfect fall centerpiece! Pin this gorgeous cake recipe.

9. Baked Persimmons with Oat Crumble (Fuyu)

This is one of the simplest and coziest ways to enjoy Fuyu persimmons. Halved persimmons are baked until tender and topped with a buttery, spiced oat crumble. It’s a warm, comforting, and relatively healthy dessert that comes together in minutes.

Baked Persimmon Halves With Golden Oat Crumble And Melting Vanilla Ice Cream In A Rustic Dish On A Linen Napkin

  • Ingredients:
    • 2 large firm Fuyu persimmons, halved horizontally, stems removed
    • 1 tbsp maple syrup
    • For the Crumble:
      • ½ cup rolled oats
      • ¼ cup all-purpose flour
      • ¼ cup packed brown sugar
      • ½ tsp ground cinnamon
      • ¼ cup cold unsalted butter, cubed
  • Instructions:
    1. Preheat your oven to 375°F (190°C).
    2. Place the persimmon halves, cut-side up, in a small baking dish that fits them snugly. Drizzle the maple syrup evenly over the cut surfaces.
    3. In a small bowl, combine the rolled oats, flour, brown sugar, and cinnamon.
    4. Add the cold, cubed butter. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
    5. Sprinkle the crumble topping generously over the persimmon halves.
    6. Bake for 20-25 minutes, until the persimmons are tender when pierced with a knife and the topping is golden brown and crisp.
    7. Serve warm, as is, or with a scoop of vanilla ice cream or a dollop of Greek yogurt.

Pro-Tip: This is a great recipe for persimmons that are still quite firm. The baking process softens them and concentrates their sweetness.

Your new favorite weeknight dessert! Pin it for later.

10. Persimmon and Prosciutto Crostini (Fuyu)

These crostini are an incredibly fast, elegant, and easy appetizer perfect for any holiday party or gathering. The combination of sweet persimmon, salty prosciutto, creamy ricotta, and a drizzle of tangy balsamic glaze is simply irresistible.

Persimmon And Prosciutto Crostini With Ricotta And Balsamic Glaze On A Slate Platter With Champagne And Olives

  • Ingredients:
    • 1 baguette, cut into ½-inch thick slices
    • Olive oil, for brushing
    • 1 cup whole milk ricotta cheese
    • 2 firm Fuyu persimmons, thinly sliced
    • 4 oz prosciutto
    • Balsamic glaze, for drizzling
    • Fresh thyme or basil leaves, for garnish
  • Instructions:
    1. Preheat your oven to 400°F (200°C).
    2. Arrange the baguette slices on a baking sheet. Lightly brush both sides with olive oil.
    3. Toast for 8-10 minutes, flipping once, until they are golden and crisp.
    4. Let the toasts cool for a few minutes.
    5. Spread a generous layer of ricotta cheese on each toast.
    6. Top each with a slice of Fuyu persimmon and a folded piece of prosciutto.
    7. Arrange the crostini on a platter, drizzle with balsamic glaze, and garnish with fresh herbs just before serving.

Pro-Tip: You can assemble these up to an hour in advance, but for the best texture, add the balsamic glaze drizzle just before serving to prevent the toast from getting soggy.

The easiest party appetizer ever! Pin this recipe now.

11. Warming Spiced Persimmon Tea (Fuyu or Hachiya)

This spiced persimmon tea is a wonderfully comforting and aromatic non-alcoholic beverage for a chilly day. Simmering fresh persimmon with warming spices like ginger and cinnamon creates a fragrant, soothing drink that captures the essence of autumn in a mug.

Warming Spiced Persimmon Tea In A Clear Glass Mug With Cinnamon And Orange Slice On A Wooden Windowsill With Autumn Leaves

  • Ingredients:
    • 4 cups water
    • 1 very ripe persimmon (pulp from 1 Hachiya or 1 chopped Fuyu)
    • 1-inch piece of fresh ginger, thinly sliced
    • 1 cinnamon stick
    • 2-3 whole cloves
    • Honey or maple syrup, to taste
  • Instructions:
    1. In a small saucepan, combine the water, persimmon pulp or pieces, ginger slices, cinnamon stick, and whole cloves.
    2. Bring the mixture to a boil over medium-high heat.
    3. Once boiling, reduce the heat to low, cover, and let it simmer gently for 15-20 minutes to allow the flavors to infuse.
    4. Carefully strain the tea through a fine-mesh sieve into two mugs, pressing on the solids with the back of a spoon to extract all the liquid and flavor.
    5. Sweeten with honey or maple syrup to your liking and serve immediately.

Lesson Learned: Don’t boil the tea too vigorously. A gentle simmer is all you need to infuse the water with the warm, spicy persimmon flavor without it becoming bitter.

Warm up with this cozy tea! Save the recipe for a rainy day.

12. Persimmon Smoothie with Ginger & Turmeric

This smoothie is a healthy, vibrant, and energizing way to start your day. The natural sweetness of ripe persimmon pairs beautifully with the anti-inflammatory power of fresh ginger and turmeric, creating a creamy and delicious breakfast or snack.

Vibrant Persimmon Smoothie With Ginger And Turmeric In A Tall Glass With Chia Seeds And Persimmon Slice On A Wooden Surface

  • Ingredients:
    • 1 cup ripe Hachiya persimmon pulp (or 1 very ripe, chopped Fuyu)
    • 1 frozen banana
    • 1 cup unsweetened almond milk (or milk of choice)
    • ½-inch piece of fresh ginger, peeled
    • ½ tsp ground turmeric
    • Pinch of black pepper
    • 1 scoop of vanilla or unflavored protein powder (optional)
  • Instructions:
    1. Combine the persimmon pulp, frozen banana, almond milk, ginger, turmeric, black pepper, and protein powder (if using) in a high-speed blender.
    2. Blend on high for 30-60 seconds, or until the mixture is completely smooth and creamy.
    3. If the smoothie is too thick for your liking, add another splash of almond milk. If it’s too thin, add a few ice cubes or more frozen banana.
    4. Pour into a tall glass and enjoy immediately.

Pro-Tip: Always add a pinch of black pepper when using turmeric. It contains piperine, which dramatically increases the body’s ability to absorb curcumin, the active compound in turmeric.

Start your day right! Pin this healthy smoothie recipe.

13. Savory Persimmon Risotto with Pancetta and Goat Cheese

This risotto offers a sophisticated, comforting, and unique savory main course for a chilly evening. The subtle sweetness of diced Fuyu persimmon cuts through the richness of the creamy Arborio rice, salty pancetta, and tangy goat cheese, creating a perfectly balanced and unforgettable dish.

Creamy Savory Persimmon Risotto With Pancetta, Goat Cheese, And Parsley In A Shallow Bowl On A Dark Placemat With Wine

  • Ingredients:
    • 4 cups chicken or vegetable broth
    • 1 tbsp olive oil
    • 4 oz pancetta, diced
    • 1 shallot, finely chopped
    • 1 ½ cups Arborio rice
    • ½ cup dry white wine
    • 1 large firm Fuyu persimmon, diced
    • ½ cup grated Parmesan cheese
    • 2 tbsp butter
    • Salt and freshly ground black pepper
    • Crumbled goat cheese, for topping
  • Instructions:
    1. In a saucepan, bring the broth to a simmer and keep it warm over low heat.
    2. In a large, heavy-bottomed pot or Dutch oven, cook the diced pancetta over medium heat until crisp. Remove the pancetta with a slotted spoon and set it aside, leaving the rendered fat in the pot.
    3. Add the chopped shallot to the pot and sauté for 2-3 minutes until softened.
    4. Add the Arborio rice and toast for 1 minute, stirring constantly, until the edges of the grains are translucent.
    5. Pour in the white wine and cook, stirring, until it is fully absorbed.
    6. Begin adding the warm broth one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next.
    7. When the risotto is about halfway cooked (after about 10 minutes), stir in the diced Fuyu persimmon.
    8. Continue adding broth and stirring until the rice is creamy and al dente (about 20-25 minutes total).
    9. Remove from the heat and stir in the Parmesan cheese, butter, and most of the crispy pancetta. Season with salt and pepper to taste.
    10. Serve immediately, topped with the remaining pancetta and crumbled goat cheese.

Lesson Learned: Warming the broth before adding it to the rice is a crucial step. Adding cold liquid will shock the rice and stop the cooking process, resulting in an uneven texture.

A restaurant-worthy meal at home! Pin this risotto recipe.

Key Takeaways: Your Quick Guide to Persimmon Recipes

  • Know Your Type: Use firm, non-astringent Fuyu persimmons for salads, salsas, and recipes where slices hold their shape. Use mushy-soft, ultra-sweet Hachiya persimmons for baking purees, puddings, and cookies.
  • Sweet & Savory Star: Don’t limit persimmons to dessert. Their honeyed flavor pairs beautifully with salty cheeses (goat, blue), cured meats (prosciutto, pancetta), and bitter greens (arugula, radicchio).
  • Warm Spice Pairing: Persimmons shine when paired with warm autumn spices like cinnamon, nutmeg, cloves, and ginger.
  • Ripen with Care: Hachiyas are only edible when extremely soft, like a water balloon. Speed up ripening by placing them in a paper bag with an apple.

People Also Ask About Persimmon Recipes

Why does my mouth feel weird after eating a persimmon?

That chalky, puckering sensation is caused by tannins, a natural compound found in unripe Hachiya persimmons. Fuyu persimmons are non-astringent and can be eaten when firm, but Hachiya persimmons must be completely soft and jelly-like. When ripe, the tannins become inactive, and the fruit is incredibly sweet and delicious, with no puckering feeling.

Why does my stomach hurt after eating persimmons?

In rare cases, eating large quantities of persimmons, especially unripe ones on an empty stomach, can lead to a “bezoar.” This is a hard mass formed when the fruit’s tannins and fibers interact with stomach acid. To avoid this, always eat ripe persimmons in moderation and preferably not as the very first thing you eat in a day.

What is the best way to eat persimmons?

The best way depends entirely on the type of persimmon. For Fuyu persimmons, simply wash and slice them like an apple—the skin is edible. They are delicious raw in salads, on cheese boards, or as a snack. For Hachiya persimmons, wait until they are extremely soft, cut off the top, and scoop out the sweet, custard-like pulp with a spoon. This pulp is perfect for baking.

How do you know when a persimmon is ripe?

A Fuyu persimmon is ripe when it has a deep orange color and is firm with a slight give, similar to a ripe tomato. It’s okay to eat them even when crisp. A Hachiya persimmon is only ripe when its skin is translucent and deep orange-red, and the fruit feels extremely soft and heavy, like a water balloon. It should be mushy to the touch.

Final Thoughts

Persimmons are truly one of fall’s most unique and delicious treasures. By understanding the simple difference between Fuyu and Hachiya, you can unlock a world of culinary possibilities, from vibrant salads to cozy baked goods. We hope these 13 recipes inspire you to embrace this divine fruit in your kitchen this season. What’s the first persimmon recipe you’re excited to try? Let us know in the comments below

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Richard
Richard

Richard Charpentier is the CEO of Baking Innovation, a leading provider of baking solutions. He has over 20 years of experience in the baking industry and has been a driving force behind the company's success.

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