23 Persimmon Recipes and Produce Guide

Persimmons are edible fruits from the Diospyros genus, first cultivated in China and later grown across East Asia. The name translates roughly to “divine fruit.” Their color ranges from pale gold to deep orange, and their shape is typically either round with a flat bottom or more elongated like an acorn.

The two most common varieties are Fuyu and Hachiya. They look similar at a glance but behave differently in recipes and must be used appropriately.

Persimmon season runs from fall into early winter, making them a classic autumn ingredient.

Ripe persimmons are softer to the touch and usually have a deeper, richer color. Texture and variety determine how soft they should be for eating or cooking.

When ripe, persimmons offer a sweet, honey-like flavor with apricot-like notes. Fully softened fruit is much sweeter than a firm one.

Fuyu persimmons are squat and can be eaten crisp, like an apple, or soft and sweet. Hachiya persimmons are pointed or acorn-shaped and contain higher tannins; they’re astringent until fully soft and are best used when the flesh is very tender.

Fuyu: Trim the top and slice into rounds or wedges; the skin is edible. Use crisp slices in salads, salsas, or eat them like an apple. When very soft they’re excellent in smoothies, jams and baked goods.

Hachiya: Only eat when fully soft. Cut off the top and scoop the pulpy flesh. The softened pulp works well in smoothies, jams, breads and cakes.

Fuyu skin is edible and adds texture. Hachiya skin is typically avoided because of the fruit’s astringency until fully ripe.

Persimmons are rich in vitamins A, C and some B vitamins, plus minerals like potassium and manganese. They also provide antioxidants such as flavonoids and beta-carotene, and contain tannins and other beneficial plant compounds.

Store firm persimmons at room temperature for several days. When fruit becomes very soft, move it to the refrigerator and use within a couple of days. Scoop and refrigerate pulp in an airtight container for up to 3 days, or freeze for longer storage.

Remove the leafy collar, slice off the top and cut away any small core. Depending on ripeness, you can scoop out the flesh or slice into wedges or rounds.