21 Best Persimmon Recipes to Make This Fall

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Persimmon Jam

Persimmon Jam is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’32’, ’32 servings’]

This simple persimmon jam uses no additional sugar or pectin! It’s an easy, winter treat perfect for spreading on toast and dolloping in yogurt or oatmeal.

Ingredients

• 6 ripe Fuyu persimmons
• 2 tablespoons fresh lemon juice
• 1 teaspoon ground chia seeds (see note)
• 1/2 teaspoon vanilla bean paste (*optional)

Instructions

1. Remove the green tops from the persimmons and carefully peel the fruit. Chop the flesh and place in a sauce pot along with the lemon juice.
2. Bring to a simmer over medium-low heat. Use a potato masher or fork to help break down the fruit as it cooks. Cook for 10-15 minutes until reduced and thickened.
3. Add the ground chia seeds and vanilla bean paste (if using), Stir to combine and let cook another 2 minutes.
4. Remove from the heat and transfer to a blender. Blend until smooth then pour into jam/jelly jars to cool. Alternatively, you can use an immersion blender to puree directly in the sauce pot.
5. Store jam in jars with tight fitting lid in the refrigerator for up to 2 weeks.

2. Persimmon Appetizer with Minted Mascarpone

Persimmon Appetizer with Minted Mascarpone is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz mascarpone cheese
• 1 tablespoon honey
• 2 tablespoons fresh mint, finely chopped
• 1 teaspoon lemon juice
• 1/4 teaspoon salt
• 2 medium ripe persimmons, thinly sliced
• Crostini or crackers for serving (optional)

Instructions

1. 1. Whip mascarpone with honey, lemon juice, mint, and salt until creamy.
2. 2. Arrange persimmon slices on a platter and place a small dollop of minted mascarpone on each slice.
3. 3. Garnish with extra mint and a light lemon zest (optional).
4. 4. Serve with crostini or crackers on the side.

3. Broiled Salmon Persimmon Lime Salsa

Broiled Salmon with Persimmon-Lime Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8M · Total: PT18M · Yield: 4

The crispy texture and buttery flavour of broiled salmon are the perfect way to show off the fresh, lively flavours in this simple persimmon and lime salsa. If you can’t find Persimons, you can subsitute 2 firm-ripe Fuyu persimmons.

Ingredients

• 4 salmon filets (6 oz each)
• 1/2 tsp salt
• 1/2 tsp fresh ground black pepper
• 2 tsp lime juice
• 1 tsp honey
• 1/2 tsp chili powder
• 1 Persimon® persimmon, finely diced (or 2 Fuyu persimmons)
• 2 tbsp lime juice
• 2 tbsp finely chopped cilantro
• 1 tsp lime zest
• 1 tsp olive oil
• ½ tsp hot sauce
• ½ tsp fresh grated ginger

Instructions

1. Preheat broiler on high. Line a large baking sheet with foil, and spray lightly with non-stick cooking spray.
2. Arrange the salmon filets on the prepared baking sheet, skin side down, and season with salt and pepper.
3. In a small bowl, whisk together the lime juice, honey and chili powder. Brush onto the salmon filets.
4. Place the filets under the hot broiler for 6-8 minutes, or until the fish is crisp and browned on the top and flakes easily with a fork.
5. Meanwhile, prepare the salsa by tossing together the diced persimmon, lime juice, chopped cilantro, lime zest, olive oil, hot sauce and grated ginger. To serve, place a salmon filet on each plate and then top with a generous spoonful of salsa.

4. Persimmon Syrup

Persimmon Syrup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT70M · Yield: [‘1’, ‘1 cup’]

Make the most of persimmons by making a Persimmon Syrup you can use for drinks, cocktails, desserts, and more! Persimmons are such a unique fruit but can be tricky to eat. Once they are ripe, turn them into a delicious fall-inspired syrup.

Ingredients

• 2 ripe persimmons, diced or squeezed ((I used Hachiya variety))
• ½ cup sugar
• ½ cup water
• 1 cinnamon stick

Instructions

1. Cut and hull the persimmons and place them in a small saucepan.
2. Add the water sugar, and cinnamon stick and bring to a boil. Stir and boil for 4-5 minutes and then remove from the heat.
3. Allow the syrup to steep until cool, about 1 hour.
4. Remove the cinnamon stick and strain the syrup through a fine-mesh strainer. Discard or use the sugary fruit pulp for something else (like a cocktail!). Place the syrup in a sealable container and store it in the fridge. The syrup will last for 4-5 days.

5. Bourbon Persimmon Cocktail

Bourbon Persimmon Cocktail is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’, ‘1 cocktail’]

A delicious fall cocktail that is similar to an Old Fashioned made with bourbon, persimmon simple syrup, and orange bitters.

Ingredients

• 2 ounces bourbon
• 1/2 ounce persimmon syrup
• 2-3 dashes orange bitters
• dried persimmon wheel or orange peel for garnish

Instructions

1. Add all of the ingredients to a mixing glass with fresh ice. Stir until nice and cold.
2. Strain into a cocktail glass with a large ice cube. Garnish with a persimmon wheel or orange peel. Cheers!

6. Persimmon Sweet Potato Soup

Persimmon Sweet Potato Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘4’, ‘4 servings’]

Fuyu persimmons combine with sweet potatoes and vegetables for an easy soup.

Ingredients

• 1 1/2 tablespoon olive oil
• 2/3 cup diced carrots
• 2/3 cup diced celery
• 2/3 cup diced onion
• 1 large sweet potato (about 1 pound, diced)
• 4-6 fuyu persimmons (enough to equal 1 cup of pulp)
• 4-5 cups vegetable broth
• 1 1/4 teaspoons ground ginger
• 1/2 teaspoon turmeric
• Salt and pepper (to taste)

Instructions

1. In a large stockpot, heat oil over medium. Once the oil is shimmery, add the carrots, celery, and onions, and cook until vegetables are soft onions are translucent.
2. Cut persimmons in half from the bottom and scoop out pulp, removing any hard bits. (The flesh should be dark orange and jammy, with a few dark flecks from sugar caramelization.)
3. Add sweet potato and persimmon to pot and cook 5 more minutes. Pour in 4 cups broth and stir in turmeric and ginger. Bring to a boil, then reduce to a low simmer. Cover and let cook for at least 30 minutes, until sweet potatoes are completely soft.
4. Working in batches, puree soup in a blender (or use a stick blender), then return to pot. Taste soup and season with salt and pepper to your liking. If your soup is too thick, add additional broth or water to thin it out. Cook for an additional 15 minutes.
5. Serve with chopped parsley, Mexican crema, or almond slivers on top, if desired, and bread for dipping.

7. Persimmon Apple Crumble

Persimmon Apple Crumble with Rum Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘9’]

A dessert using persimmon and apples with a decadent rum sauce topping.

Ingredients

• 2 apples (peeled, cored and sliced)
• 1 Tbsp sugar
• 1 tsp lemon juice (freshly squeezed )
• 8 Hachiya persimmons (very soft/ripe )
• 1 tsp corn starch
• 1 ½ cups all purpose
• 4 oz butter (1 stick)
• ¼ cup sugar
• ⅔ cup brown sugar (light or dark)
• 3 Tbsp butter
• ¼ cup buttermilk
• 1 tsp Golden Syrup (if you don’t have golden syrup, substitute honey or maple syrup)
• 2 Tbsp DARK rum ((or more) )
• ¼ tsp baking soda

Instructions

1. Preheat oven to  400°F (205°C).
2. Put the apples, sugar and lemon juice in a pot over low heat and steam until just a little cooked (they should still be firm). Add the persimmons.
3. Mix the corn starch with a little water, just so it mixes to a liquid and then stir into the fruit in the pot.
4. Pour the fruit into an 8 x 8 baking pan (ceramic or glass is best for this type of dessert).
5. Make the crumble topping by rubbing the the stick of butter into the flour with your fingers, until all that you have are crumbs. Stir in the sugar, then sprinkle on top of the fruit, and spread evenly.
6. Bake in preheated oven for approximately 25 minutes or until top is golden brown. Remove from oven.
7. Next, put all the ingredients for the rum sauce, except for the dark rum and baking soda, in a small pan over medium heat. Stir and bring to a boil, then lower heat and simmer for a few minutes, before adding the rum and baking soda. Remove from heat and continue to stir until well mixed.
8. Once the crumble has cooled a little, serve with warm rum sauce.

8. Persimmon Chocolate Loaf Cake

Persimmon Chocolate Loaf Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [’12’, ’12 slices’]

Persimmon season is the best season! This scrumptious Persimmon Chocolate Loaf Cake recipe takes just 15 minutes to throw together and satiates all chocolate cravings. This chocolate cake has sweet persimmons mixed in and is topped with a luscious, rich dark chocolate ganache. It’s simple and beautiful to serve for any occasion.

Ingredients

• 1.5 cup all-purpose flour
• 1.5 teaspoons baking powder
• ½ teaspoon baking soda
• ⅔ cup dutch process cocoa powder
• 1 teaspoon espresso powder
• ¼ teaspoon salt
• 8 tablespoons butter
• 1.5 cup granulated sugar
• 2 large eggs
• 1.5 teaspoon vanilla extract
• ¾ cup milk
• 1 cup fuyu persimmon (diced)
• 4 oz 60-70% chocolate
• 4 oz heavy cream
• 2-3 tablespoons crushed pistachio (roasted and unsalted)
• 1 fuyu persimmon (sliced)

Instructions

1. Preheat the oven to 350°F. Line a 9 x 5 nonstick loaf pan with parchment paper so that excess paper is hanging off the side to allow for easy removal.
2. In a medium bowl, sift the all purpose flour, cocoa powder, espresso powder, salt, baking soda, and baking powder together.
3. Peel the skin off of one ripened fuyu persimmon and dice it, it should be about 1 cup. Take 2 tablespoons of the dry ingredients and toss it with the diced persimmons.
4. In a large bowl, beat together the butter and sugar until light and fluffy. Add in one egg at a time, beating well after addition. Pour the vanilla extract and whisk until fully combined. At this point, add in about a third of the dry ingredients and combine, and then a third of the milk and stir. Continue adding the dry and milk in thirds and mix just until combined. Gently fold in the coated diced persimmons.
5. Pour the batter into the loaf pan and tap it against a hard surface a few times. Bake at 350°F for 60 minutes, or until inserting a toothpick into the center comes out clean. While the loaf bakes, make the chocolate ganache. Allow the loaf to set in the pan for 15 minutes. Gently lift the loaf out of the pan and leave it to cool on a rack.

Chocolate Ganache

1. In a small pot, bring the heavy cream to boil and remove it from heat just as it does.
2. Add the chocolate into a large heatproof bowl. Pour the heated cream over the chocolate and gently stir to combine until all the chocolate has melted. The chocolate should be completely smooth and emulsified with the heavy cream.
3. Allow the ganache to cool and set for a minimum of an hour. When the loaf cake is ready to frost, whip the ganache until it’s a thick and fluffy frosting. Spread it on the top of the fully cooled loaf cake.
4. Thinly slice a persimmon and crush a few pistachios to decorate the ganache.

9. Persimmon Spice Sheet Cake

Persimmon Spice Sheet Cake with Maple Frosting is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT85M · Yield: [’15’, ’15 servings’]

Move over pumpkin! Persimmon is the new pumpkin!

Ingredients

• 1 cup salted butter (softened)
• 2 cups granulated sugar
• 4 large eggs
• 1 1/2 cups ripe persimmon pulp (about 4 large Hachiya or Fuyu (or pumpkin puree))
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/2 cup butter (1 stick)
• 1 16-oz box powdered sugar (4 cups)
• 2 tablespoons maple syrup or 1/2 teaspoon maple flavoring
• 2 to 3 tablespoons milk
• 1/2 cup chopped walnuts or pecans (toasted)

Instructions

1. Preheat oven to 350°.
2. Beat butter and sugar in a large mixing bowl with an electric mixer on medium-high speed until light and fluffy (about 3 minutes). Add eggs on medium-low speed, one at a time, beating just until combined. Stir in persimmon pulp and vanilla.
3. Combine flour, pumpkin pie spice, baking powder, baking soda and salt in a bowl or large paper plate. Gradually add flour mixture to mixing bowl, alternately with milk, beating on low speed.
4. Spoon batter into a greased 13×9-inch baking pan. Bake for 35 minutes or until a toothpick inserted in center comes out clean. Let cool completely in pan on a wire rack. Let cool completely in pan on a wire rack.

Maple Frosting:

1. To soften butter: Microwave butter in wrapper on HIGH 10 seconds; flip it over and microwave 8 more seconds. This is the perfect softness for this recipe. Place butter in a large mixing bowl and add powdered sugar. Beat on low speed until the butter is in little pieces. Add maple syrup, beating well. Add milk, one tablespoon at a time until frosting spreads easily in the bowl when tested with a table knife.
2. Spread maple frosting over cake and sprinkle with walnuts, if desired.

10. Savory Stuffed Persimmons

Savory Stuffed Persimmons is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘4’, ‘4 people’]

Roasted Fuyu Persimmons stuffed with Lentils, Walnuts, Spinach, Cranberries and Ginger

Ingredients

• 5 Fuyu Persimmons
• 1 Tbsp Extra Virgin Olive Oil (or Coconut Oil)
• 1 Tbsp Ginger (Shredded)
• 1 tsp Garlic (Shredded)
• 1/4 cup Red onions (Finely chopped)
• 1/4 cup Baby Mushrooms (Thinly sliced)
• 1.5 cup Lentils (Cooked)
• 1/4 cup Baby Spinach (Chopped)
• 1/4 cup Coconut Water (Optional)
• 2 Tbsp Peperoncini (Finely Chopped)
• 1 Tbsp Nutritional Yeast (Optional)
• 1/4 cup Walnuts (Roughly Chopped)
• 2 Tbsp Cranberries (Dried)
• 1/4 tsp Salt (Optional)
• 1 tsp Red Pepper Flakes
• 2 tsp Capers
• 1/2 tsp Lime Juice (Freshly Squeezed)
• Cooking Spray

Instructions

1. Preheat oven to 400° F. 
2. Cut the tops of the Persimmons and scoop out the inside using a melon baller.  Save the insides.
3. Take a baking dish and oil it using cooking spray.  Spray the persimmon inside and outside and place them in the oven
4. Roast them for 7 minutes and then remove the baking dish.  Set them aside to cool
5. Heat a medium pan on medium for 30 seconds before adding the oil
6. Add the onions and cook for 30 Seconds
7. Add the garlic and ginger
8. Add the mushrooms and cook for 7 minutes or until they soften
9. Add the persimmon pulp and coconut water.  Cook for 5 minutes on low heat
10. Add the Spinach and let them shrink to half their size
11. Add all the remaining ingredients and mix well
12. Fill up the roasted persimmons with the lentil mixture.  You will have some mixture left over
13. Transfer the Persimmons into the oven again and roast for about 7-10 minutes
14. Remove and let them cool to touch
15. Serve immediately

11. Persimmon Bread

Persimmon Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT85M · Yield: [‘2’, ‘2 loaves’]

Delicious persimmon bread made with hachiya variety of persimmons. Customize to your preference with chopped nuts and diced fruit. Top with a light glaze or leave plain.

Ingredients

• 1 1/2 cups Hachiya persimmon pulp
• 2 teaspoons baking soda
• 1 3/4 cups brown sugar
• 1 cup canola or another neutral oil
• 4 eggs
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 1/2 teaspoon salt
• 1/2 cup water
• 1 1/2 cups all-purpose flour
• 1 1/2 cups white whole wheat flour
• 1 1/2 cups chopped walnuts
• 1 1/2 cup dried fruit (raisins, cranberries, dates (chopped – optional)
• glaze from persimmon cookies

Instructions

1. Preheat oven to 350 and lightly grease and flour 2 loaf pans (9″x5″x3″).
2. Whisk flours together in a separate bowl and set aside.
3. Remove skin and stem from persimmon. Place pulp in a small mixing bowl and mash.
4. Add baking soda to persimmon pulp and mix in. Let sit for 5 minutes. This will thicken the pulp.
5. In a medium bowl combine sugar, oil, eggs, spices and salt. Blend until smooth.
6. Alternatively mix in flour, persimmon and water. Fold in nuts and fruit. Top with additional nuts if desired.
7. Fill batter in prepared loaf pans each to 2/3 full.
8. Bake for 45-55 minutes or until a toothpick inserted in the middle comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
9. Add glaze from persimmon cookies if desired (optional)

12. Persimmon Salad

Persimmon Pear Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT20M · Yield: [‘6’, ‘6 servings’]

This delicious kale and fruit salad with persimmons and pear is a wonderful side dish, perfect for fall and early winter when persimmons are in season.

Ingredients

• 1 bunch Lacinato kale
• 3 Fuyu persimmons
• 1 Red Anjou pear (or other pear of choice)
• 3 ounces crumbled goat cheese
• 2 tablespoons slivered almonds
• 2 tablespoons pepitas
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper

Instructions

1. Remove the kale leaves from the stem. Roll a few leaves together and cut them into very thin, long strips. Place the slivered kale in a mixing bowl. Top with 1 tablespoon of olive oil and massage it into the kale. Let the kale rest while preparing the rest of the salad.
2. Prepare your fruit by slicing the persimmons into 1/8 inch slices, then quarter those. Cut the pear into smaller pieces.
3. Toss the persimmons, pear, goat cheese almonds, and pepitas with the kale.
4. Whisk together the remaining two tablespoons of olive oil, red wine vinegar, sea salt, and black pepper.
5. Pour the dressing over the kale salad and toss to combine.
6. Serve salad immediately on a large platter.

13. Persimmon Cookies

Persimmon Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT14M · Total: PT26M · Yield: [‘3’, ‘3 dozen’]

Seasonal persimmon cookie recipe with fresh persimmon pulp and warm fall spices. This recipe uses wheat flour giving these a earthy flavor. Top with a simple glaze.

Ingredients

• 1 cup all-purpose flour
• 1 cup white whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 cup butter (unsalted at room temperture)
• 1 cup granulated sugar
• 1 cup persimmon pulp (2-3 large persimmons)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts
• GLAZE
• 2 cups powdered sugar
• 4-6 Tablespoons fresh orange juice
• 1 Tablespoon persimmon pulp

Instructions

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk the flours, baking soda, salt, and spices together. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add persimmon pulp, egg, and vanilla and mix until incorporated. On low speed, add the flour mixture, and blend until a dough forms. Fold in walnuts.
4. Drop by rounded spoonfuls onto prepared baking sheets 2 inches apart. Bake for 12-14 minutes or until cookies are set. Move cookies to a wire rack to cool.
5. For glaze, in a medium bowl, combine the powdered sugar, orange juice and whisk until smooth. Stir in 1 Tablespoon of persimmon pulp. Dip the cookie tops into the glaze and set cookies on parchment paper or wire rack until the glaze hardens.

14. Filled Persimmon

Filled Persimmon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 ripe persimmons, halved and deseeded
• 1 cup ricotta cheese
• 2 tablespoons honey
• 1/4 cup pistachios, finely chopped
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• Fresh mint leaves for garnish (optional)

Instructions

1. 1. Use a small spoon to scoop a shallow cavity in each persimmon half if needed.
2. 2. In a bowl, mix ricotta, honey, vanilla, and cinnamon until smooth.
3. 3. Spoon filling into persimmon halves and sprinkle with pistachios.
4. 4. Garnish with mint and serve slightly chilled or at room temperature.

15. Persimmon Walnut Muffins

Persimmon-Walnut Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT18M · Total: PT33M · Yield: [’12’]

Use ripe fuyu persimmons for best results. 

Ingredients

• 2 1/2 cups (320 grams) all-purpose flour
• 1 teaspoon (4 grams) kosher salt
• 1 teaspoon (2 grams) ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup (118 ml) walnut oil (or vegetable oil)
• 1/2 cup (110 grams) packed brown sugar
• 1 teaspoon maple extract (or vanilla extract)
• 3 large eggs
• 1 cup (300 grams) pureed persimmon (about 2 medium persimmons)
• 1 teaspoon (7 grams) baking soda
• 1 cup (120 grams) chopped walnuts

Instructions

1. Preheat your oven to 350°F. Lightly spray a muffin pan with baking spray and line the tin with baking cups if you prefer.

Prepare the Muffin Batter

1. Into a large mixing bowl, sift the flour, salt, cinnamon, baking powder, nutmeg, and ginger. Repeat the sifting process twice more for airy muffins. Set this bowl aside.
2. In a separate bowl, combine the walnut (or vegetable) oil, brown sugar, and maple (or vanilla) extract. Whisk to dissolve the sugar slightly. Add the eggs, one at time while whisking vigorously. The mixture will turn an opaque brown and be slightly foamy.
3. In another bowl, use a rubber spatula to fold together the pureed persimmon and the baking soda, just until mixed completely. Now fold the persimmon puree into the wet ingredients, then fold the wet mixture into the dry. Mix just until the flour is combined.
4. Add the walnuts to the batter and fold just until combined, or three stirs.

Pan and Bake the Persimmon-Walnut Muffin Batter

1. Scoop the batter into your muffin pan using a portion scoop or a measuring cup.Bake the muffins for 18-20 minutes, or until the muffin tops spring back when lightly pressed.
2. Remove from the oven and allow to cool for 5 minutes before eating warm or transferring to a cooking rack to cool completely.

16. Spicy Mango Persimmon Chutney

Spicy Mango Persimmon Chutney is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘2’, ‘2 cups’]

This Spicy Mango Persimmon Chutney is an authentic Indian style condiment made to go alongside a wonderful curry, but it’s equally at home as an appetizer with cheese and crackers, or with the turkey and ham on your holiday table.

Ingredients

• 1 Tbsp yellow mustard seeds
• 1 Tbsp coriander seeds
• 4 cardamom pods, cracked
• 2 persimmons, peeled and chopped (approx 2 cups)
• 1 large mango, peeled and chopped (approx 2 cups)
• 1/4 cup cider vinegar
• 1/4 cup brown sugar
• juice of 1 lemon
• 1/4 tsp salt
• 2/3 cup water plus more if necessary
• 1 cinnamon stick
• 4 whole cloves
• 1 inch knob of ginger, peeled and thinly sliced (or grated if you want a finer texture)
• 1 clove garlic, minced
• 1 habanero pepper, minced (or use any other hot pepper)

Instructions

1. In a heavy bottomed pan, toast the mustard seeds, coriander seeds, and cardamom pods for just a minute or so, until fragrant.
2. Add all the rest of the ingredients and bring to a boil. Simmer for about 30 minutes until the mixture is thick. Stir it regularly. Add more water if the chutney gets too dry and sticks to the bottom of the pan. I simmered mine covered for part of the time, and depending on the juiciness of your fruit, you can adjust. You want it to cook for 30 minutes, and be thick at the end.
3. Fish out the whole cloves, cardamom pods, and cinnamon stick.
4. Ladle the chutney into two jars, let cool, then refrigerate. It will keep for at least a few weeks, probably longer.

17. Persimmon Ginger Sorbet

Persimmon Ginger Sorbet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups ripe persimmon purée
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon grated fresh ginger
• 1/2 cup water
• Pinch of salt

Instructions

1. 1. Combine water and sugar in a small saucepan; heat until the sugar dissolves to a clear syrup; cool completely.
2. 2. Stir persimmon purée, cooled syrup, lemon juice, ginger, and salt in a bowl.
3. 3. Chill the mixture until very cold, at least 2 hours.
4. 4. Churn in an ice cream maker according to the manufacturer’s instructions and freeze until firm; scoop and serve.

18. Persimmon and Pumpkin Pudding

Persimmon and Pumpkin Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/2 cup pumpkin purée
• 1 cup persimmon purée
• 1/2 cup heavy cream
• 1/2 cup milk
• 2 eggs
• 1/3 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt

Instructions

1. 1. Preheat oven to 350°F (175°C). Grease four ramekins.
2. 2. In a bowl, whisk pumpkin purée, persimmon purée, cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
3. 3. Divide mixture among ramekins; place in a baking dish with hot water and bake until set, about 40 minutes.
4. 4. Remove from water bath, let cool slightly, and serve, optionally with whipped cream.

19. Persimmon Rum Punch

Beverages, Cocktails, and Mocktails! is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/2 cup white rum
• 1 cup persimmon juice or purée
• 1 cup pineapple juice
• 2 tablespoons lime juice
• 2 tablespoons simple syrup or honey
• 1 cup sparkling water
• Ice as needed
• Garnish: persimmon slices and mint

Instructions

1. 1. In a pitcher, combine persimmon juice, pineapple juice, rum, lime juice, and simple syrup; stir until well mixed.
2. 2. Fill four glasses with ice and pour the punch over; top with sparkling water.
3. 3. Garnish each glass with a persimmon slice and a mint sprig.
4. 4. Serve chilled.

20. Spinach and Persimmon Salad

Spinach and Persimmon Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 6 cups baby spinach
• 2 ripe persimmons, sliced
• 1/3 cup toasted walnuts or pecans
• 1/3 cup crumbled feta or goat cheese
• 2 tablespoons balsamic vinaigrette
• 1 tablespoon extra virgin olive oil
• Salt and pepper to taste

Instructions

1. 1. In a large bowl, toss spinach with olive oil and a pinch of salt and pepper.
2. 2. Arrange persimmon slices on top; scatter nuts and cheese over greens.
3. 3. Drizzle with balsamic vinaigrette and toss gently to combine.
4. 4. Serve immediately.

21. Persimmon Smoothie

Persimmon Smoothie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 medium persimmons
• 2 cups plain yogurt
• 2 cups milk
• 1 large banana
• 4 teaspoons honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

Instructions

1. 1. Combine persimmons, yogurt, milk, banana, honey, vanilla, and cinnamon in a blender.
2. 2. Blend until smooth; add more milk if too thick.
3. 3. Pour into four glasses and chill if desired.
4. 4. Serve immediately.

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