1 of 10
This underrated fall fruit deserves the same hype as pumpkins. Whether you choose the fuyu or hachiya variety, persimmons work well in both sweet and savory applications and make a delicious snack on their own. Here's everything you need to know about choosing and storing them, plus our favorite persimmon recipes.
In Season: The two most commonly found varieties in the United States are fuyus and hachiyas. Fuyus are squat and round, and hachiyas are acorn-shaped and have a long bottom. Persimmons begin appearing in markets in late September and are available through December.
What to Look for: Hachiyas remain tart and chalky until they are extremely ripe, while fuyus can be eaten while still firm. Choose fuyus for ripeness as you would a tomato. They are mildly sweet and excellent in salads or on a cheese plate. Unripened hachiyas are too tannic to eat, but once ripe, the fruit becomes very soft and is great in baked goods. Look for hachiyas with taut, glossy skin, avoiding fruit with bruises.
How to Store: If persimmons are still firm, store them at room temperature and allow them to ripen. Store soft, ripe persimmons in the refrigerator until ready to eat.
We thought fall salads couldn't compete with their summer counterparts until we tried this knockout recipe. It's a riot of flavor and color, thanks to the beets, grapefruits, oranges, tangerines, persimmons, endive, and watercress.
3 of 10
Everything's better on toast in our book, and persimmons and brie are no exception. A quick turn under the broiler brings out the flavor of the fruit and turns the cheese perfectly melty.
4 of 10
Your favorite childhood snack gets way more sophisticated when you pair persimmons with pineapple.
5 of 10
Perfect Bite: Persimmon and Bresaola
Cradle wedges of honey-sweet fuyu persimmon in paper-thin slices of bresaola (spiced air-dried beef) for a new take on prosciutto and melon. No recipe required!
6 of 10
Sweet persimmons and tart pomegranates, both autumn staples in the backyards of California, are nicely complemented by bitter chicories in this salad.
Swipe here for next slide
7 of 10
1-Ingredient Frozen Persimmon Custard
For a no-sugar-added frosty treat, freeze ripe or overripe Fuyu persimmons for 8 hours (or up to a month). To serve, lop off the tops with a serrated knife and spoon out the sweet, custard-like frozen fruit.
Sweet persimmons and spicy mustard greens form a striking frame for Marsala-glazed pork roast.
9 of 10
Steamed pudding is a traditional and festive holiday dessert. Persimmons, golden raisins, cinnamon, and nutmeg make the pudding spicy-sweet, while Calvados adds kick.
10 of 10
Ripe persimmons become candy-sweet and custardy when broiled. The fruit is drizzled with a simple topping of honey, lime juice, and vanilla-perfumed mascarpone cheese.
Popular in Fall Produce