14 Persimmon Recipes Everyone Should Make This Fall

Persimmons, vivid orange fruits of autumn, have been cultivated in parts of Asia for at least 1,000 years but remain mysterious to many of us in the United States. We're finally catching up, and that means that we're discovering ways, both new and old, for using persimmons in savory preparations as well as sweet ones throughout fall.

Types of Persimmon

The two varieties commonly available in the U.S. are Fuyu and Hachiya. Before you buy a persimmon, it's important to know which type you're considering because that will affect how and when to prepare it.

Fuyu

Fuyu is the squat persimmon with a rounded bottom, pictured here. It can be eaten when firm or soft. To choose a fuyu, look for one with taut skin free of blemishes. When it's firm, simply cut away the leaves, wash or peel, then slice it as you would an apple; it is crunchy and sweet, and best for salads. To eat it when soft, store at room temperature until it gives to the touch, similar to a tomato.

Hachiya

On the other hand, the Hachiya persimmon has an elongated, heart-like shape, as pictured above. It should only be eaten when very ripe; when firm, the Hachiya is so astringent it can make your mouth dry to the point of numbness. It will ripen at room temperature, and once ripened, the luscious, aromatic fruit is unforgettable. It can be ripened far past the point at which you might throw away most other fruits; when the skin appears almost translucent, and the fruit feels mushy, you can bake with it—or slice off the top and eat its jelly-like contents right away.