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    Home » Recipe Roundups » Top Fuyu Persimmon Recipes

    Top Fuyu Persimmon Recipes

    Nov 23, 2021 · by Valentina · 24 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. Close up of a Fuyu persimmon on cutting board

    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.

    thinly sliced fuyu persimmon on woode cutting board

    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.

    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. 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


    Spiced Apple Persimmon Cake

    four stacked slices of persimmon cake

    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

    colorful with orange, purple and green - persimmon udon salad in blue ceramic bowl

    Now here's a recipe that is divine for breakfast, brunch or a snack, and definitely with coffee or tea.

    Persimmon Gingerbread

    sliced loaf of persimmon gingerbread

    This one is always a huge hit at dinner parties.

    Persimmon Prosciutto Pork Tenderloin

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

    This makes for a fabulous addition to any cheese board, and is equally delicious spread on your morning toast.

    Spicy Persimmon Preserves Recipe

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

    And another delightful, beautiful winter salad.

    Persimmon Salad with Honey Glazed Pistachiosclose up of Persimmon salad on blue and white china platter

    Persimmon-Bacon Baked Brie
    This appetizer is so lovely for fall and winter dinner parties.Cinnamon Persimmon Bacon Baked Brie Recipe melting on a cutting board

    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.

    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

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