10+ Persimmon Recipes to Sweeten Your Seasonal Menu

Persimmons are a tasty fruit with a flavor all their own. You can toss them into all sorts of recipes, both sweet and savory.

They add natural sweetness and a little something special to your meals. Enjoy them fresh, or cook them up in breads, desserts, and other dishes to brighten your table.

Cooking with persimmons is honestly pretty easy, even if you’re just looking to shake up your usual routine. They’re a fun way to sneak a little healthiness into your favorite treats.

This guide has a bunch of ideas to help you bring persimmons into your kitchen without any fuss. Let’s get into it.

Ingredients

• Persimmons (firm or soft, depending on the recipe)
• Common baking ingredients like flour, sugar, and eggs
• Spices such as cinnamon or nutmeg
• Optional nuts, raisins, or other mix-ins

Cooking Instructions

1. Peel and puree or slice the persimmons, depending on what you’re making.
2. Mix them in with your dry and wet ingredients as the recipe calls for.
3. Bake or cook at around 350°F (175°C), though you might need to tweak that for certain dishes.
4. Check for doneness with a toothpick or just look for visual cues, then let things cool before serving.

1) Classic Persimmon Bread with Walnuts and Raisins

This persimmon bread turns out soft, moist, and spiced just right. Every slice has crunchy walnuts and sweet raisins.

It’s a cozy treat that’s surprisingly simple to throw together. Great for breakfast or just a snack.

Start with ripe persimmon puree for that signature flavor. Add cinnamon and nutmeg for a warm vibe.

The nuts and raisins give it texture and a little extra sweetness. Bake until a toothpick comes out clean.

Your kitchen will smell amazing as it bakes—spicy and fruity, all at once.

Ingredients

• 1 cup persimmon puree
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup sugar
• 1/2 cup vegetable oil
• 2 eggs
• 1 cup chopped walnuts
• 1/2 cup raisins

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix flour, baking soda, salt, cinnamon, and nutmeg in a bowl.
3. In a separate bowl, beat sugar, oil, and eggs until smooth.
4. Stir in persimmon puree.
5. Add dry ingredients and mix gently.
6. Fold in walnuts and raisins.
7. Pour into a greased loaf pan.
8. Bake for about 60 minutes, or until a toothpick comes out clean.
9. Let cool before slicing.

2) Spiced Persimmon Pudding with Sticky Toffee Sauce

With ripe Hachiya persimmons, you can whip up a warm, comforting dessert. This pudding swaps out dates for persimmons, which brings a sweet, fruity twist.

The sponge cake gets a kick from cinnamon and nutmeg—perfect for chilly nights. The sticky toffee sauce is buttery and rich, with a hint of sea salt.

Pour the sauce over the warm pudding for that sweet-and-salty thing everyone loves. Whipped cream or crème fraîche on top? Go for it.

Ingredients

• 3 ripe Hachiya persimmons (about 1 cup persimmon pulp)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 3/4 cup brown sugar
• 2 large eggs
• 1/3 cup heavy cream

For the sticky toffee sauce:

• 1/2 cup unsalted butter
• 3/4 cup brown sugar
• 1/2 cup heavy cream
• Flaky sea salt, for finishing

Cooking Instructions

1. Preheat oven to 350°F (175°C) and grease a baking dish.
2. Blend persimmons into a pulp.
3. Mix flour, baking powder, salt, cinnamon, and nutmeg in a bowl.
4. In another bowl, beat melted butter and brown sugar.
5. Add eggs and persimmon pulp.
6. Mix in the dry ingredients, then stir in the heavy cream.
7. Pour into the dish and bake for 35-40 minutes.
8. For the sauce, melt butter in a saucepan, add brown sugar and cream, and stir until smooth.
9. Warm the sauce before serving. Pour over pudding and finish with sea salt.

3) Fuyu Persimmon and Fuji Apple Crumble

Mix Fuyu persimmons and Fuji apples for a crumble that’s both sweet and crisp. The persimmons bring a smooth, mellow flavor, while the apples add a bit of tart crunch.

Toss the fruit with cinnamon and a splash of lemon juice. That little bit of tang balances things out.

Top it off with a crumble made from oats, butter, and brown sugar. Bake until the top is golden and the fruit is bubbling.

Ingredients

• 900 g Fuyu persimmons
• 450 g Fuji apples
• 1 Tbsp lemon juice
• ½ tsp ground cinnamon
• ½ cup oats
• ¼ cup brown sugar
• ¼ cup butter (cold)

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Slice persimmons and apples, toss with lemon juice and cinnamon.
3. Mix oats, brown sugar, and butter for the crumble topping.
4. Spread fruit in a baking dish, sprinkle crumble over the top.
5. Bake for 35-40 minutes until golden.

4) Persimmon and Bresaola Bites

These bites are a ridiculously easy appetizer. Just wrap firm persimmon wedges with thin bresaola slices.

The sweet fruit and salty, savory beef play off each other perfectly. Add a few arugula leaves for a peppery crunch.

It looks fancy but takes almost no effort. Drizzle a little honey or sprinkle sea salt if you’re feeling extra.

Serve these chilled or at room temp.

Ingredients

• Firm Fuyu persimmons, sliced into wedges
• Thin slices of bresaola
• Fresh arugula leaves
• Honey (optional)
• Fleur de sel or sea salt (optional)

Cooking Instructions

1. Wash and slice persimmons into wedges.
2. Lay out a slice of bresaola.
3. Place a persimmon wedge and a few arugula leaves at one end.
4. Roll up tightly.
5. Drizzle with honey or sprinkle salt if you like.

5) Persimmon Chutney for Savory Dishes

Make a persimmon chutney that jazzes up meats, cheese, or sandwiches. It’s sweet, tangy, and just a little spicy.

Cider vinegar, onions, raisins, ginger, and coriander all come together in this sauce. It’s a bright, zesty addition to roasted chicken, pork, or even as a dip.

You’ll find it keeps well in the fridge, so you can spoon it over anything whenever you want.

Ingredients

• 1½ cups apple cider vinegar
• 1 cup chopped onion
• 1 cup chopped ripe persimmons
• 1 cup raisins or sultanas
• ½ cup brown sugar
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground coriander
• ½ teaspoon ground cloves
• Juice of 1 large lemon

Cooking Instructions

1. Toss everything into a large saucepan over medium heat.
2. Bring to a boil, then simmer gently for 45-60 minutes.
3. Stir once in a while until the chutney thickens.
4. Pour into sterilized jars and let cool, then refrigerate.
5. Use within 2 weeks.

For a more detailed guide, check out Spicy Persimmon Chutney Recipe.

6) Persimmon Tart with Cinnamon and Nutmeg

This persimmon tart is simple but feels special. Cinnamon and nutmeg bring out the fruit’s sweetness, and the filling turns soft and custardy.

Coat sliced persimmons in cinnamon and a pinch of nutmeg. Arrange them on a buttery tart crust.

Bake at 425°F (220°C) until the crust is golden and the filling is tender. It’s a great one to share on a chilly day.

Ingredients

• 4-5 ripe persimmons, sliced
• 1/2 teaspoon cinnamon
• 1/4 teaspoon fresh nutmeg
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter
• 1 prepared tart crust (10-inch)

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Toss persimmon slices with cinnamon, nutmeg, and salt.
3. Spread butter over the tart crust.
4. Arrange persimmons on top.
5. Bake 20-25 minutes until the crust is golden.
6. Let cool before serving.

See more about this tart at The Kitchn.

7) Warm Chai-Spiced Persimmon Oatmeal

Start your morning with chai-spiced oatmeal topped with sweet persimmons. Cinnamon, ginger, and cardamom give the oats a cozy, spiced flavor.

The persimmons add a bright, fresh note. Use almond or regular milk—whatever you like.

Top with peanut butter or pomegranate seeds if you want to mix it up. This is a breakfast that actually feels like a treat.

Ingredients:

• 3/4 cup milk (almond or regular)
• 1/4 cup quick-cook steel-cut oats
• 1-2 ripe persimmons, sliced
• 1/2 teaspoon pumpkin pie spice or chai spice mix
• Cinnamon and ground ginger, to taste
• Optional: pomegranate seeds, peanut butter, maple syrup

Cooking Instructions:

1. Heat milk in a small pot until it boils.
2. Stir in oats, cinnamon, ginger, and chai spice.
3. Lower the heat and cook, stirring, until oats are soft (about 5 minutes).
4. Pour into a bowl and top with persimmon slices.
5. Add any toppings you like—pomegranate, peanut butter, syrup.
6. Serve warm and dig in.

8) Persimmon Cookies with Warm Spices

You can whip up soft persimmon cookies that taste like autumn with cinnamon, nutmeg, and cloves. Those spices really bring out the natural sweetness of persimmon pulp.

If you like a bit of crunch, toss in some raisins and walnuts. They make the cookies more interesting, and honestly, I think the texture just feels right.

These cookies are easy to bake and stay moist inside. They’re not overly sweet, so you can snack on them pretty much anytime.

Ingredients

• 2 cups persimmon pulp
• 1 cup sugar
• 2 sticks unsalted butter (1 cup)
• 2 large eggs
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/2 cup raisins (optional)
• 1/2 cup chopped walnuts (optional)

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. Cream the butter and sugar until light and fluffy.
3. Beat in eggs one at a time.
4. Mix in the persimmon pulp.
5. In a separate bowl, combine flour, baking soda, and spices.
6. Stir the dry ingredients into the wet mixture.
7. Fold in raisins and walnuts, if using.
8. Drop spoonfuls of dough onto a baking sheet.
9. Bake for 12-15 minutes until edges are set.
10. Let cool on a rack before enjoying.

Want more details? Check out this classic persimmon cookies recipe.

9) Hachiya Persimmon Salad with Mixed Greens

Ripe Hachiya persimmons bring a soft, sweet flavor to this fresh salad. Their creamy bite goes perfectly with crisp mixed greens like arugula or baby kale.

Try tossing in some pomegranate seeds or dried cranberries for a burst of color and tartness. Red onions add a gentle bite, and nuts like pecans or pistachios give you that crunch.

A simple lemon vinaigrette keeps things bright without stealing the show from the persimmons. If you’re feeling fancy, crumble goat cheese or vegan ricotta on top for extra creaminess.

This salad comes together fast and works as a light lunch or a dinner side. It’s a nice way to sneak seasonal fruit and greens into one bowl.

Ingredients

• 2 ripe Hachiya persimmons, peeled and sliced
• 4 cups mixed greens (arugula, baby kale, or frisée)
• 1/4 cup pomegranate seeds or dried cranberries
• 1/4 cup chopped pecans or pistachios
• 1/4 cup thinly sliced red onion
• 1/4 cup goat cheese or vegan ricotta (optional)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Cooking Instructions

1. Wash and dry the mixed greens. Place them in a large salad bowl.
2. Peel and slice the Hachiya persimmons into thin pieces. Add to the greens.
3. Sprinkle the pomegranate seeds or dried cranberries, nuts, and sliced red onion over the salad.
4. If using, crumble goat cheese or vegan ricotta on top.
5. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
6. Drizzle the dressing over the salad and toss gently to combine.
7. Serve immediately and enjoy!

10) Persimmon Compote for Cheese Boards

Persimmon compote gives your cheese board a sweet and tangy twist. The soft, cooked fruit mixes with honey and a splash of vinegar for a balanced flavor.

Spread it on crackers or pair it with strong cheeses like blue cheese. It actually works with milder cheeses, too, if you’re into that.

Making this compote is quick and straightforward. Just simmer chopped persimmons with a little water, honey, and cider vinegar until it thickens up.

You end up with a spreadable jam that makes any cheese plate feel a bit fancier.

Ingredients

• 4 Fuyu persimmons, chopped
• 2 tablespoons water
• 2 tablespoons honey
• 1 tablespoon cider vinegar (optional)

Cooking Instructions

1. Toss everything into a small saucepan.

2. Turn the heat to medium and bring it all to a boil.

3. Lower the heat and let it simmer. Stir pretty often—give it about 10-15 minutes until it thickens up.

4. Let it cool down before you serve it with your cheese board.