Persimmon Recipes

Just like a pineapple upside-down cake but with persimmons instead! You can use soft persimmon pulp to make the batter or just use a standard white cake batter recipe.

I eat a lot of salad, so I'm always looking for an interesting new ingredient. I recently discovered persimmons, and have found that they are a nice addition to salads, oatmeal, and smoothies.

Yummy smoothie full of nutrients from fruits and vegetables.

Most persimmon pies are made as a custard pie with persimmon pulp. This one is made with sliced firm fruit and the delicious fall flavors of cinnamon and brown sugar. Make sure you are using Fuyu persimmons (short, squat-looking fruit--like an orange tomato) and not the astringent Hachiyas (large and acorn shaped).

Persimmon bars as done by my husband's grandmother for years. A family holiday favorite. Sweet frosting tops these delicious cakes.

This is an old-fashioned persimmon pudding recipe from which people who say they don't like persimmon pudding DO like this one. It is more moist and more like the consistency of pumpkin pie filling. It's wonderful topped with whipped cream or milk poured over it.

Persimmon adds an extra splash of color to this yummy butternut squash soup plus a sweet and fruity flavor. Try it! You won't be disappointed. Use vegetable broth if you like it vegetarian.

I first fell in love with persimmons when I visited Korea. When the fresh fruit isn't available, I use frozen persimmons. It's a nice break from the other jams. Enjoy with crusty bread!

Breakfast muffins using fresh persimmon puree. A great fall recipe for brunch.

A wonderful salad for fall!

A great fall cookie but can really be enjoyed any time of the year if there's a supply of persimmon pulp in the freezer!

There are not that many desserts with persimmons. However, they are very healthy and make your desserts delicious and naturally sweet without adding sugar. They will also make the texture of your cheesecakes more sophisticated. The cake is good on the same day or on the next day. If you want to eat it on the next day, keep it in the fridge uncovered. Your cookie pastry is still very soft and fresh. If you cover it, it will become soggy.