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, I’m highlighting Fuyus today. 
Though my focus today are the Top Fuyu Persimmon Recipes, we’ll first explore a couple other persimmon varieties.
I’ve worked with a few of them: Hachiya, Cinnamon and Fuyu. I love all of them, and they have different qualities.
The Hachiya persimmon, native to China and Japan, 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.
Cinnamon persimmons, 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.
Cinnamon persimmons are non-astringent and great when they’re both, slightly firm or a bit soft. 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! (This show, about the top Fuyu persimmon recipes on Cooking On The Weekends, that is.)
Fuyu persimmons, 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, like an apple! Of all the persimmon varieties, I seem to use this one the most.
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.
Fuyu Persimmon Recipes
I love serving this first recipe on Thanksgiving.
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 we made recently for a family dinner and it was huge hit.
Persimmon Prosciutto Pork Tenderloin
And another delightful, beautiful winter salad.
Winter Persimmon Salad with Honey Glazed Pistachios and Blue Cheese
Oh, and an extra Fuyu persimmon treat from my friend Dorothy at Shockingly Delicious — you must go check out how beautiful her Persimmon Tart is!
So 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!
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. 🙂
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!
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!
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