These top Fuyu persimmon recipes include everything from noodle salads and spiced breads to roasted pork and baked brie. Though there are many persimmon varieties which we'll touch on, I'm highlighting Fuyus here.
Below are several absolutely delicious Fuyu Persimmon Recipes, and they are not to be missed when this beautiful fruit is in season.
First, we’ll first explore a couple other varieties and learn how to tell if a persimmon is ripe.
I've baked and cooked many persimmon recipes with Hachiya, Cinnamon and Fuyu. I love all of them, and they all have different qualities.
Differences in Persimmon Varieties
Hachiya Persimmon. Native to China and Japan, this persimmon has a slightly elongated shape, and needs to be completely ripe when eaten because they are very astringent. If they're at all firm, they will leave an unpleasant feel in your mouth. When they’re ripe they’re delicious and super soft — so soft that you might even think they’re over-ripe.
Hachiyas are often used in baked goods and are fabulous mixed into yogurt, over ice cream (my favorite), or even eaten right out of the skin.
They are not great for eating out of hand.
Cinnamon Persimmons. These are often called Percinnamons, are native to China and Japan also, and get their name from their lightly speckled flesh. This variety can be likened to both the Fuyu and Hachiya combined with a sprinkling of cinnamon. Their shape is somewhere between elongated and squat and round.
They're super delicious to eat on their own or in salads. I find them to be fairly interchangeable with Fuyus.
And now, the star of the show — the Fuyu! (Today, anyway.)
Fuyu Persimmons. This variety is also native to Japan and China, are another non-astringent variety. They’re sweet, delicious and ripe when they’re firm. They have a squat, round shape.
Fuyus are wonderful for all sorts of cooking, baking, and eating out of hand. Of all the persimmon varieties, I seem to use this one the most.
How to eat a Persimmon
As I mentioned above, the Fuyu and Cinnamon persimmons are both great eaten out of hand.
You can bite right into them like an apple. The skin is thin, somewhat soft and eatable. That said, if you prefer them without the skin, use a paring knife to remove it.
Hiyachas on the other hand, are best in baked goods or spooned over things when they're super ripe.
Fuyus and Cinnamon persimmons can be sliced just like an apple.
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.
When are persimmons in season?
Most varieties are in season approximately from October through January.
The Best Fuyu Persimmon Recipes
This next recipe is a lovely side and can definitely hold its own as a main course.
Persimmon-Grape Udon Salad with Miso-Ginger Dressing
Now here's a recipe that is divine for breakfast, brunch or a snack, and definitely with coffee or tea.
This one is always a huge hit at dinner parties.
Persimmon Prosciutto Pork Tenderloin
This makes for a fabulous addition to any cheese board, and is equally delicious spread on your morning toast.
Spicy Persimmon Preserves Recipe
And another delightful, beautiful winter salad.
Persimmon Salad with Honey Glazed Pistachios
Persimmon-Bacon Baked Brie
This appetizer is so lovely for fall and winter dinner parties.
Here's an extra Fuyu persimmon treat from my friend Dorothy at Shockingly Delicious -- you must go check out her delicious Persimmon Tart is!
I hope you've learned a bit about some of the different persimmon varieties and that you try at least one of my top Fuyu persimmon recipes.
Dorothy at Shockingly Delicious
I could eat a Fuyu a day, and never tire of them! BEAUTIFUL recipes!
Thank you Dorothy! xo
Love this post, my aunt just brought me some persimmons from her tree the other day. Can't wait to make something with them!
Thanks! Hope you try something you love. 🙂
Emma @ Supper in the Suburbs
Wow who knew there were so many things you could make with persimmons. I never buy them as i'm not usually sure what to do with them!
I hope this gave you some ideas! Enjoy!
Matt @ Plating Pixels
I’ve been eating persimmons a lot lately, but never thought to cook with them!
I love them to eat like an apple, too! Hope you try cooking with them also. 🙂
That reminds me of my fuyu and hachiya persimmon jam. I like to use both varieties in my jam if possible because, as you said it both have their own qualities. 🙂
I love that, Helene. Sounds so yummy! 🙂
One of my absolute favorite fruit - Permsimmon. I have never thought of all these things you can do with it. So intrigued.. Can't wait to try. yum.
I hope you find one you love! 🙂
While I am not averse to persimmons, I have only had one or two in my entire life. Maybe it’s because they’re unfamiliar? All your recipes look wonderful, but the baked brie seems to be calling my name. (That’s probably because I started a diet.) I saw persimmons at Trader Joe’s the other day – I think it’s time to jump in!
David, you I'm laughing at your diet comment. 😀 The melting brie, I know! YUM! Jump in -- try a Fuyu and eat it like an apple. I hope you like it!
David Scott Allen
Oh, gee... here I am three years later and still a persimmon-free kitchen... What is my problem? Heading to TJs tomorrow and will look. (This is getting embarrassing...)
Hi David, You're funny -- I think you're kitchen is also "problem free!" 😀 One day you'll be persimmon inspired. Takes me forever (and a day!) to get around to things I want to do sometimes. Hope you have a lovely week! ~Valentina
I love persimmons and your recipes look absolutely divine!
Thank you so much, Cathy. I love them, too. And they're just do pretty! 🙂
Thanks! I will look forward to trying some of your recipes. I just picked the last of our Fuyu persimmons....about 40 pounds! We have given away so many and we still had a lot left over, so I am looking for creative ways to use them! I have been dehydrating some this weekend!
Hi Kerry, so luck you have a persimmon tree! Dehydrating them is a great idea! Like persimmon chips. 🙂 Thanks for checking out my recipes! ~Valentina
John / Kitchen Riffs
Really terrific post. I've only cooked with persimmons a couple of times. I really need to play with them much more! Some wonderful idea here -- thanks.
Hope you try some and enjoy! 🙂 ~Valentina
Just bought a house that has a persimmon tree and I had no idea what to do with all of them… can’t wait to get started on some of these recipes!
Hi Serena. Lucky you! How amazing to have a persimmon tree! So happy you landed on my persimmon recipes - I love cooking and baking with them, and look forward to their season every year. Have fun and thanks for visiting. 🙂 ~Valentina