I get so excited when I spy my first persimmon of the season in my farmers market. Oh, that bright orange-red flesh and sweet-spicy flavor! This fruit, which is in season October through January, is not only perfect for brightening up the dullest of winter days, it is packed with nutrition power, too. Persimmons tuck away a rich cache of vitamins A and C, and fiber, as well as phytochemicals linked with their bright color. And here’s a fun fact— “Sharon Fruit” is a type of persimmon variety! No wonder I love these fruits so much—I even planted a persimmon tree in my garden this week. Hope to harvest these beauties this time next year.
Here’s a note about persimmons—there are two main types: hachiya and fuyu. The fuyu, are squat and round, looking a bit like an orange tomato. These can be eaten crisp before they are fully soft and mature. These are the types of persimmons that work best in recipes such as salads and snacks. Hachiya persimmons must be eaten soft and ripe (they are astringent otherwise), so they aren’t good in fresh salads, but they are great for baking, jams, and jellies, in which very soft textures work well. They are versatile in so many dishes, including savory and sweet. So, what are my 5 favorite things to do with this fruit? Check them out below.
Top 5 Ways to Use Persimmons
1. Slice Persimmons Over Your Cereal. As the seasons change, so should your breakfast fruit that tops your steel cut oats or whole wheat flakes. I promise this fruit will breathe life into your morning!
2. Whiz up Persimmons in Your Next Smoothie. Try blending them with other light-colored fruits, such as bananas or pineapple, with a pinch of spice and your favorite plant-based milk for a smoothie the color of autumn leaves!
3. Slice Them into a Salad. I am in love with the juxtaposition of sweet, crisp slices of persimmons with pungent greens, earthy grains, and creamy pulses. I promise this combination will rock your winter salads! Try my salad for starters.
4. Get to Baking. Ripe, soft persimmons can take the place of mashed bananas in your banana bread, or canned pumpkin in your muffins. Try this recipe for Persimmon Oat Cake for proof.
5. Snack on Persimmons. Simply wash them and slice them into wedges to munch au naturel!
Check out how I use persimmons in this recipe for Mediterranean Persimmon White Bean Kale Salad.
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Get to know more about how to use plant foods in the following guides:
Top 5 Ways to Use Pumpkin Seeds
Top 5 Ways to Use Quinoa
Top 5 Ways to Use Brown Rice
Top 5 Ways to Use Blackberries
