Persimmon Recipes
Which persimmon recipe works depends entirely on the variety: firm fuyu persimmons are eaten raw like an apple, while soft, ripe hachiya persimmons are almost always baked or blended, never eaten firm. These recipes cover both.
Sliced Fuyu Persimmon Salad
Crisp, raw fuyu persimmon slices with arugula, pomegranate, and a light vinaigrette.
Persimmon Bread
A moist quick bread made from soft, fully ripe hachiya persimmon pulp.
Roasted Fuyu Persimmons
Fuyu persimmon wedges roasted until caramelized at the edges.
Persimmon Pudding
A traditional steamed or baked pudding made from hachiya persimmon pulp and warm spices.
FAQ
What's the difference between fuyu and hachiya persimmons?
Fuyu persimmons are squat and firm, eaten crisp like an apple even when ripe. Hachiya persimmons are acorn-shaped and intensely astringent until they become fully soft and jelly-like, at which point they're used in baking, never eaten firm.
What happens if I eat an underripe hachiya persimmon?
It will taste unpleasantly astringent and chalky, coating your mouth in a dry, puckering sensation, a hachiya must be fully soft, almost to the point of looking overripe, before it's palatable.