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Nov 22, 2007 02:31 PM

Persimmon question

Happy Thanksgiving everyone!

Today, my mom brought me 2 HUGE fuyu persimmons from her home garden. Theya re both about grapefruit sized - one is rock hard & the other is starting to get mushy.

I'm not a big fan of persimmons (I don't like the squishy mouth-feel/texture or taste when raw) & wondered if there were any good uses for them in a baked good or other type recipe as I would hate to see them go to waste.

Any recommendations/advice would be appreciated.


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  1. I don't have an actual recipe but I have seen quite a few that use persimmons in a bread pudding type recipe. If you don't get many replies check (that's the SF Chronicle). Persimmon's are extremely common in the Bay Area. The Chronicle posts recipes for persimmons every year. I just experienced them last year & I love the hard ones in particular.

    1. Are they fuyu (flat?). I like those in salads when firm, or I microwave or even better sautee them and mix with apples to top pancakes. Chop up and put in as you would apples into a muffin/quickbread. I have never had a fuyu when it is mushy, so I don't know about that.

      Hachiyas I have seen as the other poster mentioned for sticky pudding, cakes, etc.

      1 Reply
      1. re: jsaimd

        Yes, they are fuyu (short & flat) rather than the acorn shaped ones. I believe that one got mushy/bruised in transit. I also have 2 smaller acorn shaped ones, so you can really see the difference when comparing them side-by-side!

        I didn't know fuyu's could get that large either...I suspect that it might be hollow inside, but haven't dared to cut it open yet.

      2. Assuming they are Hachiya persimmons, after they ripen blend them with some cream cheese and use it as topping for french toast for pancakes.

        1. I did not know that fuyu persimmons could get that big -- I always see them the size of an apple or smaller. Makes me wonder if this is really a hachiya -- those can get really big. But let's assume it's a fuyu. If you're going to use it, use it when it's hard. You can chop it and throw it in a spinach salad with some goat cheese, walnuts, etc. for a nice autumn salad. Or you can slice it thinly and then dry it in a low-heat oven for many hours.

          1. There is a persimmon pudding recipe near the end of this pretty amusing post from Not About Food.


            1 Reply
            1. re: bear

              Yes, there are many other persimmon recipes there and some for Asian persimmons too. I thought about posting that link here, so here it is now: