Food & Cooking Recipes Seasonal Recipes Fall Recipes 14 Persimmon Recipes Everyone Should Make This Fall Get to know this underrated fall fruit that deserves just as much attention as apples or pumpkins. By Anna Kovel Anna Kovel Anna is a freelance writer for MarthaStewart.com. Editorial Guidelines Updated on September 25, 2023 Close Persimmons, vivid orange fruits of autumn, have been cultivated in parts of Asia for at least 1,000 years but remain mysterious to many of us in the United States. We're finally catching up, and that means that we're discovering ways, both new and old, for using persimmons in savory preparations as well as sweet ones throughout fall. 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 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 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. 26 Pomegranate Recipes You'll Want to Make All Through the Fall 01 of 14 Persimmon Tart Paola + Murray 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 02 of 14 Persimmon and Bresaola Bites 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 14 Persimmon Compote 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 14 Persimmon and Brie Crostini 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 14 Persimmon, Beet, and Citrus Salad 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 14 Frozen Persimmon Custard 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 14 Pork With Persimmons and Mustard Greens 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 14 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 14 Broiled Persimmons With Mascarpone 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 14 Caramelized Persimmons With Prosciutto 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 14 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 14 Persimmon Fruit Leather Your favorite childhood snack gets way more sophisticated when you pair persimmons with pineapple. View Recipe 13 of 14 Persimmon and Escarole Salad 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 14 of 14 Persimmon White Chocolate Bread Pudding 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 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. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit