Top Fuyu Persimmon Recipes

These top Fuyu persimmon recipes include everything from a beautiful salad and a spiced cake, 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. 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
• What Is a Fuyu Persimmon?
• How to Eat a Fuyu Persimmon
• What to Do with Fuyu Persimmons
• How to Tell if a Persimmon is Ripe
• How to Store Fuyu Persimmons
• When Are Fuyu Persimmons in Season?
• Fuyu Persimmon FAQs

The Best Fuyu Persimmon Recipes

Savory Fuyu Persimmon Recipes

Persimmon-Bacon Baked Brie

This mouth-watering appetizer is always a crowd pleaser. Imagine bites of warm, melty brie with smoky bacon and sweet sautéed persimmons. Serve it with crackers or a sliced baguette, and maybe make two. 😉

Persimmon Salad with Honey-Glazed Pistachios

This fall and winter salad is as beautiful as it is delicious. Sweet Fuyu slices, tangy blue cheese, cranberries and crunchy honey-glazed pistachios make it a knockout on any holiday table. Cinnamon persimmons work beautifully here too.

Persimmon Prosciutto Pork Tenderloin

This is an unforgettable savory persimmon recipe. Juicy pork tenderloin with salty prosciutto and sweet persimmons is hearty, comforting and special enough for company. It's a fun alternative to the usual holiday roast.

Sweet Fuyu Persimmon Recipes

Spiced Apple Persimmon Cake

This delicious fall and winter cake is lovely for breakfast with your coffee, a snack and dessert. It's packed with fresh apples, persimmons, almonds and warming spices.

Persimmon Preserves with a Kick

Sweet, a little spicy, and delicious on just about everything: toast, sandwiches, grilled chicken, even ice cream. It's also a gorgeous addition to a show-stopping cheese board, and it makes a great homemade holiday gift.

Ginger Persimmon Bread (Gluten-Free Option)

Full of warming spices, this quick bread is lovely with a creamy cup of coffee in the morning. It's great for Christmas breakfast or an afternoon snack. (There's a gluten-free option, too.)

What Is a Fuyu Persimmon?

Fuyu persimmons are the squat, round, tomato-shaped variety you'll see piled high at markets in the fall.

They're native to Japan and China, and they're bright orange with smooth, glossy skin. Fuyus are non-astringent, and you can eat them while they're still firm. They taste honey-sweet and mild, with hints of apricot and warm spice.

Of all the persimmon varieties, they're the one I cook with most. They're fantastic for cooking, baking, salads and eating out of hand.

Fuyu vs. Hachiya (and Cinnamon) Persimmons

There are hundreds and hundreds of persimmon varieties in the world, but the most common in the U.S. are Fuyu and Hachiya.

Hachiya Persimmons
Hachiyas are longer and acorn-shaped, and they're very astringent until they're completely ripe. If you bite into one that's at all firm, it will leave an unpleasant, chalky feel in your mouth (trust me, you don't want to do it). When they're ripe, they're super soft and jelly-like.

They're fabulous in baked goods, mixed into yogurt or spooned over ice cream (my favorite), but they're not great for slicing or eating out of hand.

Cinnamon Persimmons
These are often called Percinnamons, and they get their name from the cinnamon-colored speckles in their flesh. Their shape is somewhere between a Fuyu and a Hachiya. I really like them.

They're super delicious on their own or in salads, and I find them fairly interchangeable with Fuyus. In most of my Fuyu persimmon recipes above, you can use Cinnamon persimmons too.

How to Eat a Fuyu Persimmon

• You can bite right into a Fuyu like an apple. The skin is thin and edible, but if you prefer them peeled, a paring knife or vegetable peeler does the trick.
• To slice one, cut off the leafy top, then slice it into wedges or rounds, just like an apple. Pop out any seeds as you go (sometimes Fuyus don't have any).

What to Do with Fuyu Persimmons

Beyond the recipes above, here are some easy ways to enjoy Fuyus:

• Add them to a cheese board. Thin slices are gorgeous with brie, goat cheese, aged cheddar and prosciutto.
• Top your breakfast. Dice them over oatmeal, yogurt or pancakes.
• Roast them. Roast wedges alongside pork, chicken or squash for a sweet, caramelized side.
• Make persimmon toast. Layer slices over ricotta or cream cheese and drizzle with honey. (This is super pretty with chopped pistachios on top.)
• Blend them. Add them to smoothies and savory sauces for natural sweetness.
• Snack on them. You can just bite into one, too!

How to Tell if a Persimmon is Ripe

• Fuyu persimmons are ready when they're deep orange and firm, with just a slight give when gently pressed.
• Hachiya persimmons are ripe only when they're super soft.
• Cinnamon persimmons are great both slightly firm and a bit soft.

How to Store Fuyu Persimmons

• On the counter: Keep firm Fuyus at room temperature for a few days. To speed up ripening, put them in a paper bag with an apple or banana.
• In the fridge: Once ripe, refrigerate them to keep them crisp for about 2 weeks.
• In the freezer: Freeze slices in a single layer on a baking sheet, then transfer to a freezer bag. They soften as they thaw, so they'll work well for baking, smoothies or preserves rather than salads.

When Are Fuyu Persimmons in Season?

Most persimmon varieties are in season from about October through January, and Fuyus are typically at their best from October through December. That's perfect timing for Thanksgiving and Christmas.

When shopping, look for persimmons that are deep orange, shiny and heavy for their size, with a fresh green leafy top and no soft spots or bruises.

Fuyu Persimmon FAQs

Can you eat the skin of a Fuyu persimmon?

Yes! The skin is thin and edible, but peel it if you prefer a smoother texture.

Can I use Hachiya persimmons in these recipes?

Not in recipes that call for sliced or diced persimmons, since ripe Hachiyas are too soft to hold their shape. Their pulp works well in many baked goods, though.

Why does my persimmon taste chalky?

That fuzzy, mouth-drying feeling comes from tannins in astringent varieties like Hachiya when they're not fully ripe. Fuyus are non-astringent, so if you're getting that feeling, you may actually have a Hachiya.

Here's an extra Fuyu persimmon treat from Shockingly Delicious: check out this delicious Persimmon Tart.

I hope you've learned a bit about Fuyu persimmons and that you try at least one of these recipes this season. Enjoy!