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    Home » Recipe Roundups » Top Fuyu Persimmon Recipes

    Top Fuyu Persimmon Recipes

    Nov 23, 2021 · by Valentina · 25 Comments

    This post may contain affiliate links.

    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.

    Several bright and deep orange persimmons on a dark wood tray.

    Below are several absolutely delicious Fuyu Persimmon Recipes, and they are not to be missed when this beautiful fruit is in season. And their season happens to coincide with the fall and winter holidays.

    Persimmon recipes are so festive for Thanksgiving and Christmas, and they always make for a stunning presentation.

    Jump to:
    • The Best Fuyu Persimmon Recipes
    • Differences in Persimmon Varieties
    • How to eat a Persimmon
    • How to Tell if a Persimmon is Ripe
    • When are persimmons in season?

    The Best Fuyu Persimmon Recipes

    Persimmon-Bacon Baked Brie
    This mouth-watering appetizer is a big crowd pleaser!

    Melting wedge of brie on a cutting board with sauteed bacon and persimmon on top.

    Spiced Apple Persimmon Cake
    This delicious winter cake is perfect for breakfast, a snack and dessert. Anytime is a good time for it!

    Stacked slices of persimmon cake with three bright orange persimmons behind them.

    Persimmon Salad with Honey-Glazed Pistachios
    This fall and winter salad is so beautiful and delightful.

    Persimmon salad on blue and white china platter

    Persimmon Prosciutto Pork Tenderloin
    This one is always a huge hit at dinner parties.

    Persimmon Prosciutto Pork Tenderloin sliced in a white dish with rosemary sprigs

    Persimmon Preserves with a Kick
    The preserves can be a beautiful part of a show-stopping cheese board.

    Spicy Persimmon Preserves in a white bowl surrounded by meats, cheeses and bread slices

    Ginger Persimmon Bread
    Loaded with warming spices, this bread is lovely with a creamy cup of coffee in the morning.

    Sliced loaf of Ginger Persimmon Bread with fresh, whole persimmons

    Differences in Persimmon Varieties

    thinly sliced fuyu persimmon on woode cutting board.

    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.

    Several dark orange persimmons on wood surface.

    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.

    Sliced Fuyu persimmon is a white bowl with one persimmon cut in half.

    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.
    • 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.

    Here's an extra Fuyu persimmon treat from Shockingly Delicious -- you must go check out her delicious Persimmon Tart.

    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.

    Enjoy!

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    Reader Interactions

    Comments

    1. Dorothy at Shockingly Delicious

      November 24, 2017 at 9:05 am

      I could eat a Fuyu a day, and never tire of them! BEAUTIFUL recipes!

      Reply
      • valentina

        November 25, 2017 at 2:43 pm

        Thank you Dorothy! xo

        Reply
    2. Trang

      November 25, 2017 at 1:35 pm

      Love this post, my aunt just brought me some persimmons from her tree the other day. Can't wait to make something with them!

      Reply
      • valentina

        November 25, 2017 at 2:42 pm

        Thanks! Hope you try something you love. 🙂

        Reply
    3. Emma @ Supper in the Suburbs

      November 25, 2017 at 3:01 pm

      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!

      Reply
      • valentina

        November 25, 2017 at 10:37 pm

        I hope this gave you some ideas! Enjoy!

        Reply
    4. Matt @ Plating Pixels

      November 25, 2017 at 6:21 pm

      I’ve been eating persimmons a lot lately, but never thought to cook with them!

      Reply
      • valentina

        November 25, 2017 at 10:38 pm

        I love them to eat like an apple, too! Hope you try cooking with them also. 🙂

        Reply
    5. Helene

      November 26, 2017 at 4:35 am

      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. 🙂

      Reply
      • valentina

        November 26, 2017 at 2:26 pm

        I love that, Helene. Sounds so yummy! 🙂

        Reply
    6. Veena Azmanov

      November 26, 2017 at 4:58 am

      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.

      Reply
      • valentina

        November 26, 2017 at 2:31 pm

        I hope you find one you love! 🙂

        Reply
    7. David

      November 27, 2017 at 3:56 pm

      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!

      Reply
      • valentina

        November 28, 2017 at 12:21 am

        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!

        Reply
        • David Scott Allen

          November 14, 2020 at 9:24 am

          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...)

          Reply
          • valentina

            November 16, 2020 at 2:25 pm

            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

            Reply
    8. Cathy A

      November 28, 2017 at 4:29 pm

      I love persimmons and your recipes look absolutely divine!

      Reply
      • valentina

        November 28, 2017 at 10:06 pm

        Thank you so much, Cathy. I love them, too. And they're just do pretty! 🙂

        Reply
    9. Kerry

      January 15, 2018 at 6:06 pm

      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!

      Reply
      • valentina

        January 16, 2018 at 1:41 pm

        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

        Reply
    10. John / Kitchen Riffs

      November 24, 2021 at 8:04 am

      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.

      Reply
      • valentina

        December 03, 2021 at 9:59 am

        Hope you try some and enjoy! 🙂 ~Valentina

        Reply
    11. Serena

      October 29, 2022 at 1:29 pm

      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!

      Reply
      • valentina

        October 29, 2022 at 7:19 pm

        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

        Reply
    12. Linger, Kristy Murray

      November 14, 2023 at 8:46 am

      I have never made anything with persimmons and now I'm so intrigued with your collection of recipes with this ingredient. Where do I even start? Thanks so much for sharing such interesting recipes.

      Reply

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