American persimmons are a delicious seasonal autumn fruit. Learn to harvest and preserve persimmons so you can enjoy them all winter long!
With over 250 5-star reviews, this persimmon bread recipe has become a long-time reader favorite. The texture is super moist and fluffy, it's the perfect combination of spices, and not too sweet.
Persimmons are rich in flavor, and a real decadent treat! I gathered some of my favorite persimmon recipes so that you'll know how to prepare use them.
Classic frozen yogurt gets a boost from floral persimmon and toasted spices.
Persimmon Chutney might sound exotic but is easy to make. Learn how to put your own twist, with spices, on this unique recipe.
Persimmons are rich in flavor, and a real decadent treat! I gathered some of my favorite persimmon recipes so that you'll know how to prepare use them.
With over 250 5-star reviews, this persimmon bread recipe has become a long-time reader favorite. The texture is super moist and fluffy, it's the perfect combination of spices, and not too sweet.
This persimmon bread recipe is so easy! Makes wonderful gifts for fall and winter holidays. Click for the recipe and add it to your faves!
Here's a versatile Salsa Agrodolce recipe that uses peak-of-season tomatoes in a sweet and tangy sauce for fish, meat or even vegetables.
Persimmon bread, James Bread's Persimmon bread, holiday bread
Persimmon salad with fuyu persimmons, pomegranate seeds, chopped apple, lemon, honey, and mint.
Persimmon jam is an easy three ingredient preserve that's absolutely delicious on your morning toast.
We have been experimenting with persimmon recipes after bringing home a bagful of Fuyus from the Joshua Tree farmers’ market last weekend, and we’re ready to declare these baked persimmons our favorite of the bunch.The honey-infused baking method is based on something we found at Persimmons Australia online. But instead of the the vanilla bean in their recipe (which also sounds delicious!
If you’re not familiar with the delicious sweetness of persimmon fruit, here’s a recipe you can trust for a great introduction. The persimmon sauce tastes light and refreshing, it compl…
A plush, creamy sorbet full of honeyed sweetness that's cut by a touch of malty astringency.
With its warm fall flavors, a hint of cinnamon, and creamy texture persimmon pudding is a delicious dessert everyone should try. This persimmon pudding recipe is closer to an English style pudding than what most American's consider pudding. Just think of it as a super moist cake. The best time to make persimmon pudding is during the fall when persimmons are in season. Jiro Persimmons are an interesting fruit to work with; they look like slightly under ripe orange tomatoes, other types have a darker red color. They are easier to work with and taste better when they've ripened enough that they're soft to the touch. The easiest way I've found to use them is to slice them in half, crosswise, and use a spoon to scoop the pulp out. This persimmon pudding is best served warm with fresh whipped cream.
i'm in a persimmon schtick. having tried pudding last week, i thought i'd try my hand at making a quick bread this time around. this one was recently bookmarked on my pinterest board, despite it being two years old. i looked over the ingredients list this morning and decided to give it a shot. man, i'm so glad i tried this recipe! it's nice and sweet and even though the whole thing is spiced with nutmeg (a spice i don't normally like), i found that it's used brilliantly in this bread! actually, the taste reminds me of eating pumpkin bread or christmas fruitcake. either way, this was fantastic and is a nice addition to the collection of seasonal recipes in my repertoire. for this recipe, i did end up making a few changes (namely halving the recipe and swapping the liquor). i used overly ripe fuyu since i only had that on hand. i also changed out the whiskey for dark spiced rum...more my preference than necessity. didn't bother toasting the pecans too, i figured "recipe ready" was alright. also, did an almost 1:1 ratio of whole wheat and all-purpose flour. the result? it's got a nice nutty flavor, thanks to the pecans and whole wheat flour. the raisins and chopped dates stayed nice and evenly dispersed with the help of a flour coating. and the rum? well, rum makes everything all the more festive for this time of year! ;) Persimmon Rum Bread (adapted from Putney Farm) 1 cup all-purpose flour 3/4 cup whole wheat flour 3/4 tsp kosher salt 1 tsp baking soda 1/2 tsp ground nutmeg 1 cup white granulated sugar 1/2 cup melted unsalted butter, cooled 2 extra large or large eggs, lightly beaten 1/3 cup spiced dark rum 1 cup persimmon puree (i used 2 very ripe large fuyu persimmons) 1 cup pecans (i used the ones labeled "recipe ready") 1 cup or so dried fruit (i used a mix of chopped whole dates, golden raisins, and regular raisins) Preheat oven to 350 degrees. Grease and flour or line loaf pan with a piece of parchment paper. Mix flour, baking soda, salt, nutmeg and sugar into a large mixing bowl. Reserve 1/4 cup of the flour mixture in a separate small bowl. Toss in the dried fruit in the reserved mixture, making sure to coat each piece well. Make a well in the center of the dry ingredients and then stir in the butter, eggs, liquor, persimmon puree, pecans and floured dried fruit (note: you want to add any leftover flour that the fruit was tossed in as well...waste not, want not!). Mix the batter just until combined (having little streaks of flour is okay...don't over mix). Pour the batter into the loaf pan and then place the pan in the oven. Bake 1 hour or until toothpick inserted into the center comes out clean. Allow to cool completely in the pan before serving.
Slather this persimmon butter on your morning toast, stir it into oatmeal, or put a dollop of it on yogurt for a persimmon-y treat. It also makes a fine addition to a cheese plate!
This Ginger Persimmon Bread Recipe is packed with soul-warming spices. Whether you serve this as part of your Christmas breakfast or as an afternoon snack, it will become one of your favorite persimmon recipes!*Makes 1 (12-inch) loaf
Persimmon cobbler with Fuyu persimmons, lime juice, freshly ground cardamom and vanilla is a perfect fall dessert (or holiday breakfast!)
A delicious Fall-inspired salad with all the delicious and colorful parts of the season combined into one tasty salad. Refreshing, easy, and full of flavor!
I love the classic French apple tart. It is so incredibly simple and yet there’s something about the proportion of syrupy soft fruit to flakey buttery puff pastry that is just perfect (I really hate the texture of large chunks of cooked soft fruit). I’ve substituted apples for persimmons, which I’ve had a love affair […]
Roasted persimmons make a lovely, naturally sweet fruit butter.
It's been a very sweet holiday season in my home, with a cross-country cookie exchange, experimental fudge recipes (mixed results), and o...
Persimmons have been prized in many cultures for their sweet, delicate flavor. They can be eaten whole, sliced up and added to yogurt or granola and salads. Persimmons have long been used in baked goods like pies, pudding, and cakes. You can use them in curries and pretty much anything else that strikes your fancy. Here in America, there are two common varieties. Fuyu is a squat fruit looking very much like an orange-red tomato. This variety can be eaten when still firm and when very soft. Hachiya persimmons look similar to a Plum or Roma tomato, in its elongated heart-like shape. Hachiyas are quite astringent when under-ripe and can even be slightly bitter. When fully ripened they lose their astringency and become sweet. The flesh of this persimmon is rather like a jelly or pudding and can be scooped out with a spoon. Hachiya persimmons are most commonly used for baking or cooking and rarely eaten raw. Fuyu persimmons are favored for fresh, raw consumption or for pickling. Persimmons are at the peak of their season in January, and can be found in supermarkets for a month or two before and after. Dried or frozen fruit can be found in specialty markets and Asian markets. Now, the fun part: just what can you do with a Persimmon? Everything! Persimmon Custard Bars Crust: 1 2/3 c Flour 2/3 c Powdered Sugar 1 c Butter, melted Persimmon Filling: 1 1/4 c Water, or Apricot/Orange juice 3 tb Agar Agar flakes or unflavored Gelatin 1/2 c Sugar 1 1/2 c (about 4 large) Hachiya persimmon pulp 1 tb Lemon juice 1 egg or 4 tb Arrowroot powder 3 tb Milk, Juice or STM Blood Orange EVOO Preheat the oven to 350. Combine the crust until crumbly, and then press into a greased 9x13" pan. Bake until golden, 20-30 minutes. Cool. Bloom the agar/gelatin in water or juice for 15 minutes. Meanwhile puree the pulp with the arrowroot/egg until smooth. Bring the gelatin/agar to a simmer and cook until dissolved, 10 minutes. Add the sugar and continue cooking for another 2-3 minutes. Lower the heat and add in the persimmon pulp. Cook, whisking, for 5 minutes. Pour into the crust and cool 20 minutes. Chill 2-3 hours until set. Sprinkle with powdered sugar and enjoy! Persimmon Fudge, because it just isn't the Holidays without fudge! 1 c Persimmon Pulp 6 c sugar 2 1/2 c milk 1/2 c light corn syrup 1/2 c butter 3/4 c pecans - optional *I like to add a handful of chopped persimmon in too Combine the pulp, sugar, milk and corn syrup in a pot. Cook gently until the candy thermometer reads 230 degrees. Cool until it reaches 110 degrees and then beat in the butter. Cool. When it's thickening, stir in the nuts and fruit. Spread onto a buttered pan and cool completely. Tangerine-Persimmon Sauce - Yum! Pulp of 2 persimmons 1 juiced Tangerine 1/3 c Tangerine zest 3 tb sugar 1 oz Grand Marnier (or other orange liqueur) 2/3 Orange juice 2 tsp Arrowroot powder or cornstarch 1 tsp STM ground Grains of Paradise 2 STM Star Anise Pods, ground Puree everything except the cornstarch. Pour into a saucepan and bring to a simmer. Make a slurry with the starch and a tb of water. Whisk into the puree. Cook until thickened. Can serve hot or cold. Add 1/3 c cream for a rich topping for a steamed pudding, pie or cake. Serve over ice cream, custard or fresh fruit. Glaze a pork loin or duck breasts!
Persimmon Butter is full of sweet, fresh persimmons and can be made in just a couple of hours using your Instant Pot!
Persimmon bread, James Bread's Persimmon bread, holiday bread
Persimmons come in two varieties. There's the Hachiya, which can only be eaten when the flesh is incredibly ripe and runny, and the Fuyu, which can be eaten either firm or soft. You want to seek out firm Fuyu persimmons for this recipe (they are short and squat, with a flat underside), as they give the best texture to the finished chutney.
Persimmons have always held a special place in my heart, but not because I grew up eating them or because they’re my favorite fruit. It’s because of poetry.I was a Creative Writing majo…
Persimmon pulp is so easy to make and is the perfect addition to nearly any recipe calling for fruit puree!
Leftover cornbread and crunchy Fuyu persimmons bake up sweet and satisfying in this custard-rich bread pudding. Perfect for Thanksgiving.
American persimmons are a delicious seasonal autumn fruit. Learn to harvest and preserve persimmons so you can enjoy them all winter long!
While we love cooking with the season, winter can be a bit tough, even in California. Lots of produce is available, but some of it has moderate appeal (we love kale, turnips and broccoli, but not e…
