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.
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.
This makes for a fabulous addition to any cheese board, and is equally delicious spread on your morning toast.
And another delightful, beautiful winter salad.
Persimmon-Bacon Baked Brie
This appetizer is so lovely for fall and winter dinner parties.
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.