Fall means the very short season for fresh persimmons is upon us. Which means its time to make these Fall Persimmon Recipes.
Stock up now on fresh persimmons when you see them at your local farmer’s market or grocery store. Some persimmons are meant to be eaten like an apple, sliced while still slightly firm. That would be the Fuyu persimmon. The Hatchiya persimmon, on the other hand, needs to be super soft and ripe for its full flavor to be enjoyed.
Whatever variety of persimmon you have, they are suitable to use in these recipes. Just be sure the Hachiya are super soft and the Fuyu are sweet and ripe when you use them.
Fall is here and persimmons are abundant. Farmer’s markets and grocery stores showcase them in all of their vibrant orangeness.
I am lucky to be able to walk out my front door, go next door and harvest the sweetest organic persimmons from my neighbor’s tree. She doesn’t like persimmons, she just likes having fruit trees. The tree was sagging under the weight of the fruit this year, so I thought it best if I unburdened the poor little tree.
Persimmons are either a love it or hate it fruit. I prefer cooking mine, while my sister actually likes them under ripe! I also like the firm Fuyu persimmon much better than the soft Hachiya variety. The image below is of my neighbor’s Fuyu persimmons.
If you are on the fence about persimmons, this is a great recipe to break you in. The spiced butter is so delicious on toast, on ice cream or topping a baked sweet potato.