Persimmon Recipes

Sweet and spicy persimmons are a holiday favorite

Ah, the persimmon. When fall rolls around, we’re always looking for ways to include this enigmatic but delicious fruit in whatever we’re cooking. So take a look at our guide to all things persimmon, and then get cooking.

Inspired by English sweet puddings, persimmon pudding is an all-American classic. Ours has a simple batter and comes out of the oven with a crispy, cake-like crust. Persimmon bars are another old-school classic. Ours are sweetened with dates, spiced with cinnamon, nutmeg, and cloves, and coated with a tart lemon glaze. To punch up frozen yogurt, add persimmon and toasted spices. But if you think this cute little guy can only be used in sweet stuff, think again. Persimmons can be used in savory dishes, too. We like making them into an intense chutney flavored with mustard seeds, coriander seeds, garam masala, and curry powder. Or serve the fruit with pork belly that is simmered with miso, honey, and sake and fried until crisp.

And we definitely love adding persimmons to our cocktails. The Spice Trade combines malty genever with lemon and persimmon juice, dry vermouth, and a simple syrup made with cardamom and star anise—all the components of a perfect fall drink.

Eva Powell, a former elementary-school librarian in Mitchell, Indiana, has won the town’s pudding contest five times with her recipe for persimmon pudding with a crispy, cake-like crust.
Sweetened with ripe persimmons and dates, and coated with a tart, toothsome, lemon-sugar glaze, these bars are a wonderful celebration of late-fall fruits. Get the recipe for Lemon-Glazed Persimmon Bars »

Crispy Pork Belly with Persimmons

Crispy Pork Belly with Persimmons
Simple syrup infused with anise and cardamom adds depth and sweetness to this genever and persimmon cocktail from Manhattan restaurant The Breslin.

Spiced Persimmon Frozen Yogurt

Classic frozen yogurt gets a boost from floral persimmon and toasted spices.

Persimmon Chutney

Persimmons come in two varieties. There’s the Hachiya, which can only be eaten when the flesh is incredibly ripe and runny, and the Fuyu, which can be eaten either firm or soft. You want to seek out firm Fuyu persimmons for this recipe (they are short and squat, with a flat underside), as they give the best texture to the finished chutney.