Talk about the underdog of fall fruits. Believe it or not, the persimmon, native to China, is a berry. The perfect fall food, persimmons are in season from September through December and can be used in both savory and sweet recipes. They add a delicate sweetness to baked goods and bring a savory component to holiday salads or appetizers. But what does one taste like? It has the crispness of an apple, the sweetness of an apricot, and flesh like a firm tomato. Basically, it’s the most unappreciated fall fruit in America. So, go ahead—give them a try. But before you do, read on for some cooking inspo!
Know Your Types
Guess what? Not all persimmons are created equal. Learn the difference now!
Hachiya Persimmons are an astringent variety that have a pale orange skin and are heart or acorn shaped. But you do not want to eat these raw. If you don’t like persimmons, you probably thought these were for snacking. But they aren’t. Hachiya’s are excellent in baked goods, but they need to be incredibly soft when used. They are a delicate fruit suitable for cookies, pies, jams, and puddings.
Fuyu Persimmons are a non-astringent variety with a vibrant orange skin, and firm-to soft-flesh that can be eaten raw. These tomato shaped beauties are beautiful when incorporated into a fall salad, appetizer, or even as a replacement for a crostini.
Harvest Crostini
Ingredients
1 8 oz. cream cheese
1 6 oz. crumbled feta cheese
2 tbsp. olive oil
1 tbsp. maple syrup
1 tsp. fresh lemon juice
½ tsp. sea salt
½ tsp. garlic powder
½ tsp. onion powder
¼ tsp pepper
1 ½ tsp. fresh mint, chopped fine, plus more for garnish
1 baguette, cut into rounds on the bias
2 persimmons, sliced into rounds, and cut in half
1 c. pomegranate arils
½ c. chopped walnuts
Directions
Preheat the oven to 375 degrees. In a food processor or blender, combine all ingredients except the mint. When the mixture is creamy, fold in chopped mint. Brush the bread slices with olive oil, sea salt, and pepper. Toast for 7-10 minutes. Top the crostini with whipped goat cheese, a slice of persimmon, pomegranate arils, chopped nuts, mint, and a drizzle of olive oil. Finish with sea salt.
Thanksgiving Persimmon Salad
Ingredients
For the Salad
3 c. arugula
3 Fuyu persimmons, cored and cut into wedges
3 satsuma tangerines, peeled
½ c. dried cranberries
½ c. pepitas
½ c. candied pecans
8 oz. Burrata cheese
Salt and pepper to taste
Dressing
¼ c. olive oil
1 tbsp. orange zest
¼ c. pomegranate juice
¼ c. balsamic vinegar
1 tbsp. lemon Juice
2 tbsp. maple Syrup
Directions
Mix the salad dressing ingredients together with a whisk and pour into a mason jar for later. On a large platter, combine greens, persimmons, tangerines, and cranberries. Add the torn burrata cheese and sprinkle the walnuts and the pepitas over the top. Shake dressing up and pour over the salad.
Persimmon Cookies
Ingredients
4 oz. unsalted butter
5 ¼ oz granulated sugar
1 ¾ oz brown sugar
1 egg
8 oz. persimmon pulp
10 oz. all-purpose flour
1 tsp. baking soda
½ tsp. kosher salt
½ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. ginger
1/8 tsp. all spice
1 oz old fashioned oats
4 oz. chocolate chips
2 oz. pecans, chopped
Directions
Heat oven to 325 degrees. Using the paddle attachment on your mixer, cream the butter and sugars together until light and fluffy. Add the egg and mix on medium speed until combined. Add one cup of persimmon pulp puree and mix until combined. Place all the dry ingredients in a medium sized bowl and mix. Slowly add the dry ingredients to the batter and mix at low speed until combined. Slowly blend in the oats, chocolate chips, and pecans. Scoop up 1 to 1 ½ teaspoons of dough onto parchment lined sheet pan and bake at 325 degrees for 14-16 minutes.