Fall Persimmon Recipes

Fall Persimmon Recipes


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.


Organic Persimmon Cookies and Bars
Organic Persimmon Cookies and Bars

Persimmon Bars


Persimmon Butter


Slow Cooker Persimmon Butter


Organic Persimmon, Red Bartlett Pear and Pomegranate Salad
Organic Persimmon, Red Bartlett Pear and Pomegranate Salad


Persimmon, Red Bartlett Pear and Pomegranate Salad



Slow Cooker Persimmon Butter

Persimmons, Cinnamon and Vanilla in Slow Cooker

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.


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.

Or eaten right off the spoon.


Persimmon Butter


Slow Cooker Persimmon Butter
Prep time
Cook time
Total time
Serves: 2 pints
  • 2 - 2½ pounds Fuyu persimmons, stem end removed, cut into 8 pieces
  • 1 vanilla bean, slit open
  • 1 cinnamon stick
  • 1 cup turbinado or raw sugar
  • 1 cup water
  • 3 tablespoons fresh lime or lemon juice
  • ½ teaspoon ground ginger
  1. Place all the ingredients into a slow cooker, stirring to blend the ingredients.
  2. Set the slow cooker to high and the timer to 4½ hours.
  3. Remove the cinnamon stick and vanilla bean from the slow cooker.
  4. In a food processor or strong blender, carefully puree the persimmons and juice.
  5. Spoon the persimmon butter into 2 pint sized mason jars.
  6. Place the inside flat lid onto the mason jars, then screw on the ring lightly.
  7. Let the persimmon butter cool to room temperature.
  8. Store the jars in the refrigerator once cooled.


Organic Persimmon, Red Bartlett Pear and Pomegranate Salad

I never thought a salad would be THE HIT of my Thanksgiving table. Never.  It’s just a bunch a lettuce for goodness sake! This salad had my guests moaning and groaning like they had never had a salad before!

I make a moist and juicy turkey that melts in your mouth! My Spiced Roasted Winter Vegetables were in the Los Angeles Times! A Salad?

Well, this isn’t just any salad. Remember my little winter garden I started? Those little lettuce plants have blossomed into my own organic farm. Yes, I am being dramatic, as I have three tiny rows of lettuce and one row of beets, but it’s a start! I really enjoy walking out of my door, and picking greens ten minutes before my family eats them. The 4 year old loves for me to wash a few leaves and just hand them to her. . . nothing additional needed.

I also have my neighbors organic persimmon tree to raid. My food blogger friend Greg recently made a Fuyu Persimmon Salad with Arugula and Pomegranate, which sounded so delicious. I hadn’t thought of using the fruit in a salad before. I have made Persimmon Cookies and Persimmon Ice Cream, but never a salad.


His salad inspired me in my choice of flavors for my salad, but I promised him I wouldn’t copy him. Well, I did use pomegranate too. . .

The other influencing factor in this salad coming into being is a sample of Honey Ridge Farms Spiced Honey Creme I recently received.  This honey is outrageous! Cinnamon, a hint of clove and anise, sweet honey. Wow! I actually had to cut my mother off from the honey so I would have enough to test and make the recipe! Last night I had some drizzled onto warm, crumbled, buttered cornbread, which I then ate with a spoon. So good.


I knew this honey would pair really well with the persimmon. I decided to add a shot of sriracha sauce to balance all of the sweetness of the fruit. Sriracha, also known as Rooster sauce because of the rooster on the label, is a potently hot sauce with a lot of flavor. A hot sauce with only heat is no good. You want a hot sauce with flavor too.

This vinaigrette will go well with plain salad greens, arugula, or even drizzled over fruit only. The spices in the honey hit your tongue, then a bit of acid from the vinegar, and the  sriracha adds a very subtle hit of heat right at the finish. A nicely balanced dressing that is a breeze to make.


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Organic Persimmon, Red Bartlett Pear and Pomegranate Salad
This colorful and nutrient rich salad makes a beautiful and delicious centerpiece for your dinner table!
  • 8 cups salad greens
  • 1 fuyu persimmon, halved and thinly sliced
  • 1 red bartlett pear, halved, cored and thinly sliced
  • 3/4 – 1 cup pomegranate seeds
  • 1/2 cup white balsamic vinegar
  • 2 tablespoons Honey Ridge Spiced Honey Creme
  • 1 teaspoon sriracha sauce
  • 1/4 teaspoon kosher salt
  • 1/2 cup extra virgin olive oil

Place the salad greens onto a large serving platter or in a large bowl. Arrange the sliced persimmon and pear on top. Sprinkle with the pomegranate seeds.

Combine the white balsamic vinegar, honey creme, sriracha sauce and salt in a small bowl. Whisk the ingredients, until the honey and salt are dissolved completely.While whisking, slowly drizzle the olive oil into the bowl, until the dressing is slightly thickened and emulsified. Immediately pour the desired amount of dressing onto the salad and serve.Refrigerate any unused dressing in a sealed container.


Prep time: 10 mins Cook time: Total time: 10 mins Yield: 10 cups salad and 1 1/3 cups dressing

Cheryl D Lee on Foodista

Organic Persimmon Cookies and Bars

Ah, Persimmons.  Yes I am writing about persimmons again.  And I still have more persimmon pulp lurking in my freezer.  A short while ago I wrote about my wonderful neighbor who gave me a load of organic persimmons off her tree.  I made persimmon ice cream with some of the pulp, and developed this recipe for persimmon cookies.

While making the cookies again, so I could take picture for the blog, I decided to experiment and bake the same cookie dough in an 8 X 8 square pan to see how it would turn out.  And it was FANTABULOUS!!  I think I actually like this batter better baked as a bar! Now say that sentence 5 times really fast.

I glazed the bar with a simple mixture of Meyer lemon juice and powdered sugar.  But they don’t need the extra fancying up, but it is an option.

So, whether you feel like cookies or bars, this recipe can cover all those bases.

Persimmon Cookies and Bars

1 stick butter, softened

1 cup packed light brown sugar

1 egg

1 cup persimmon pulp

2 cups all purpose flour

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground allspice

1 cup Craisins or dried sweetened cranberries

Using an electric mixer, cream the butter and sugar about 3-5 minutes, until light and fluffy.

Add the egg and persimmon pulp, and mix until incorporated.

Sift together the flour, baking soda, cinnamon and allspice.  With the mixer on the lowest speed, slowly add the dry ingredients and mix until well incorporated. Scrape down the bowl as needed.

Add the Craisins and mix just until distributed.


Drop the cookies by tablespoon full onto a baking sheet lightly sprayed with nonstick cooking spray, or lined with parchment paper.

Bake the cookies in a 350 degree oven for 10 – 12 minutes, or until cookies are lightly browned.

Remove cookies from pan and let cool completely on a rack.  This will make about 30-40 cookies.


Lightly spray an 8 X 8 square baking pan with nonstick cooking spray.  Pour the batter into the pan, and smooth out with a spatula.

Bake the bars in a 350 degree oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.  Cool the bars in the pan, then cut into pieces.


Cheryl D Lee on Foodista