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Jul 3, 2012 05:43 PM

Things to make with persimmons?

We recently moved to a home that has a persimmon tree in the yard. From what I've read they won't be ready until October, so I've begun a slow search for things to do with them as persimmons are not something I've ever been familiar with. Most of the recipes I've found on line have been for baking (cakes, cookies) and puddings, but we're not big dessert eaters or makers. Are there savory things that persimmons are good for (I've seen a chutney-type recipe)?

Any and all suggestions appreciated. (BTW -We're not certain what variety they are, but the few on the tree late last fall were squat in shape..... if that helps).

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  1. If they are squat with flat bottoms, as opposed to having bottoms that taper to a point, they are likely Fuyus, which can be eaten while firm or softer. That's good news for you, because they're good sliced in salads (especially with bitter greens and nuts), or chunked up and cooked into chutney, or in a winter fruit salad, etc. You'll get lots of ideas if you search CH and the web.


    1. You can use them to prepare a salsa to serve with pork (pork chops work nicely) by mixing chopped fuyus chopped peppers, grated ginger, cilantro and lime juice. Add whatever else you like in your salsa.
      Or you could use them in preparing a stuffing for chicken or turkey.

      4 Replies
      1. re: todao

        I find them quite tart, so I love the salsa suggestion.

        1. re: Soop

          Are you having hichaya persimmons? I've never found persimmons to be tart at all but those hichayas are mouth puckering when they're not ripe. Fuyus are very mellow to me.

          1. re: chowser

            Huh, it was called sharonfruit in the supermarket. Wait a minute, I got two different exotic fruits at the same time, maybe it was the other one...

            Looks similar but smaller, and comes with papery leaves that cover the fruit?

            Ah, it was this one:

            Really didn't like Persimmons, it's a very bland, sweet flavour. I prefer a bit more tang.

            1. re: Soop

              I've never heard it called sharon fruit but looked it up and it is the same. If you had one w/ the pointy end, hichaya, it can either be incredibly sweet and amazing or mouthpuckeringly sour/tart. The latter is when it's not ripe enough and is inedible to me. If I had had that to start with, I'd never have become a persimmons fan! The fuyus have flat bottoms and are a mellow fruit.

      2. Prosciutto, like melons, good both raw or cooked (nice drizzled with balsamic):

        Make a persimmons and jalapeno jam--lots of uses for this:

        I love them in a layered salad, greens w/ tomatoes and crab/shrimp--very pretty.

        1 Reply
        1. re: chowser

          That persimmon and jalapeno jam sounds great! I'm definitely going to try it.

          I know Midlife isn't a big dessert eater and probably does not grow the right persimmons for this, but I'm going to share my recipe for persimmon pudding anyway because I've been making it for years, it's delicious and very easy.

          1 C. Sugar
          1C Flour
          1/2 C. Milk
          1 C. Hachiya Persimmon pulp (this persimmon must be very soft)
          1 T. Butter, melted
          1 1/2 tsp. Baking POWDER
          1 tsp. Baking SODA
          1 C. Raisins
          1 C. Chopped Walnuts or Pecans

          Combine dry ingredients, raisins and nuts. Add milk, persimmon pulp and butter. Mix well. Pour into a buttered 2 quart pyrex casserole dish and cover with the pyrex lid. Bake at 350 for 1 hour. The pudding will go from being very light in color to very dark (almost black). You can eat it while it's slightly warm or you can cool it completely.