7 Delicious Persimmon Recipes to Try This Season

I’ll admit it — I hadn’t tried a persimmon until this year. When a few showed up in my weekly produce box, I wasn’t entirely sure what to do with them. Were they meant to be eaten raw or cooked? Did I need to peel them first? I wasn’t sure, so I started Googling. 

As I researched, I discovered that persimmons are a delightful and versatile fruit with a sweet, honey-like flavor. They’re in season during the fall and winter, making them the perfect addition to cold-weather recipes. Persimmons come in two main varieties, Fuyu and Hachiya, and knowing the difference is key to enjoying them. Fuyu persimmons can be eaten while still firm, with a sweet flesh perfect for salads, roasting, or snacking. Their shape is squat and rounded, almost like a donut or tomato. 

Hachiya persimmons, on the other hand, must be extremely ripe — soft to the point of almost overripe — before their astringency fades and their sweetness shines through. Bite into one too early, and it’ll likely be one of the most bitter experiences of your life. Hachiya persimmons are taller and acorn-shaped, with a pointy bottom. 

To help you make the most of this seasonal fruit, I’ve rounded up a collection of persimmon recipes that are as delicious as they are creative. Whether you’re roasting them with vegetables, turning them into jam, or using them in desserts, these recipes will inspire you to make the most of persimmon season. 

1. Roasted Persimmon and Asian Pear with Brussels Sprouts and Purple Daikon Radish 

This vibrant side dish combines roasted Fuyu persimmons, Asian pears, Brussels sprouts, and purple daikon radish for a stunning medley of colors and flavors. Created by Taiwanese-American chef and registered dietitian Cindy Chou, this vegan recipe is almost too pretty to eat. (Almost.) 

Try the recipe from The Sound of Cooking. 

2. Prosciutto Wrapped Persimmons 

Persimmon and prosciutto create a delightful combination in this simple-yet-elegant appetizer. This elevated take on melon-wrapped prosciutto is enhanced with blue cheese, rosemary, olive oil, honey, and flaky salt for a perfectly balanced bite.

Try the recipe from Holistic Foodie.

3. Persimmon, Pear, and Pomegranate Salad 

This salad is a fall favorite you’ll want to make on repeat. Packed with seasonal flavors like persimmons, pears, and pomegranates and topped with avocado, walnuts, feta, and a zesty balsamic dressing, it’s an intriguing addition to any autumn meal. 

Try the recipe from Rainbow Delicious.

4. Easy Baked Persimmons 

These baked persimmons are gently spiced with warming flavors like cinnamon, allspice, nutmeg, and cloves, then caramelized to perfection in the oven. Perfect for beginners, this naturally vegan and gluten-free recipe is tasty on its own or served as a topping for yogurt, oatmeal, or even ice cream.

Try the recipe from Maria Ushakova.

5. Persimmon Jam 

This naturally sweet persimmon jam created by Gina Matsoulas requires no added sugar or pectin. It’s perfect for spreading on toast or adding to yogurt and oatmeal. 

Try the recipe from Running to the Kitchen.

6. Caramelized Persimmons with Vanilla Maple Cream

This recipe from cookbook author Bri Beaudoin is a quick and decadent way to showcase this seasonal fruit. Drizzled in an orange-cardamom sauce and paired with vegan vanilla bean cream, caramelized persimmons shine as a healthy dessert or sweet side for brunch. There’s surprisingly minimal fuss to this recipe — it comes together in just 25 minutes.

Try the recipe from Evergreen Kitchen.

7. Easy Spiced Persimmon Muffins 

These muffins highlight the honey-like sweetness of persimmons. Made with cinnamon and ginger for a warm flavor pairing, they’re a delicately spiced treat that bakes in under 20 minutes. Use fresh Hachiya persimmons — fully ripe for the best results — or canned persimmon pulp.

Try the recipe from Veggie Desserts.