12 Persimmon Recipes Everyone Should Make This Fall

Persimmons, vivid orange fruits of autumn, have been cultivated in parts of Asia for at least 1,000 years, but remain mysterious to many Americans. We're finally catching up these days, and that means that we're discovering ways both new and old for making great use of persimmons in savory preparations as well as sweet ones throughout fall.

The two varieties commonly available here are Fuyu and Hachiya. Before you buy a persimmon, it's important to know which type you're considering, because that will affect how and when to prepare it. Fuyu is the squat persimmon with a rounded bottom pictured here. It can be eaten when firm or soft. To choose a fuyu, look for one with taut skin free of blemishes. When it's firm, simply cut away the leaves, and wash or peel, then slice it as you would an apple; it is crunchy and sweet, and best for salads. To eat it when soft, store at room temperature until it gives to the touch, similar to a tomato.

The Hachiya persimmon, on the other hand, has an elongated, heart-like shape. It should only be eaten when very ripe; when firm, the Hachiya is so astringent it can make your mouth dry to the point of numbness. It will ripen at room temperature and once ripened, the luscious, aromatic fruit is unforgettable. It can be ripened far past the point at which you might throw away most other fruits; when the skin appears almost translucent and the fruit feels mushy, you can bake with it—or slice off the top and eat its jelly-like contents right away.

Ahead, our favorite ways to enjoy these delicious fall fruits.

Wedges of firm fuyu persimmon wrapped in paper-thin slices of bresaola (an Italian air-dried beef) are a contemporary twist on prosciutto and melon. No recipe required.

The best one-ingredient fall dessert and another no-recipe needed persimmon idea. Firm Fuyu persimmons can be frozen for eight hours (or up to a month), which softens and preserves them. To serve, cut off the tops with a serrated knife and spoon out the sweet, custard-like frozen fruit. Similarly, soft Fuyu and Hachiya varieties can also be frozen, and once defrosted the flesh will be soft enough to blend into a recipe.