Persimmons have a peak season that starts in the fall and runs through the dredge of winter (October-February if you’re looking for specifics), so it’s a natural partner to popular spices like cinnamon, nutmeg, and cloves. If you’re looking for a simple addition to your menu, try adding persimmons to a walnut bread or cake and covering in spices.
Salad loving chefs need to look no further! When ripe, fuyu persimmons can bring a juice crunch to fall or winter salads. We’d recommend using heartier, bitter greens like kale or collard greens to simultaneously spotlight the crunchiness of your persimmons and tone down the bitterness of your greens. Toss in a vinaigrette to make your salad even more tender!
- Pro Tip: Learn more about the differences between fuyu and hachiya persimmons here.
Pears and persimmons have more in common than you might think. For starters, both excel during the colder months, have varying textures between varieties, and contain a floral sweetness that lingers on the tongue. When combined, the two boost and compliment each other, resulting in a delicate dance of flavors in salads, baked goods, and more.
Ripe persimmons are famous for their honeyed sweetness, so we like to make them do double duty by pairing them with fresh honey! Best of all, this combination is really easy to work with. In most cases, you can simply add a bit of honey into sweet persimmon dishes to spotlight the natural flavor of both. For an easy dessert, bake fuyu persimmons in a cinnamon infused honey syrup and top with fresh crème fraîche.
Cheese and persimmons are a match made in heaven. Even though you may assume that the delicate sweetness of persimmons can be drowned out by cheese, the juiciness of fuyus is actually improved if you use the right cheese. With that in mind, we’d recommend pairing with mild, creamy cheese like mascarpone or ricotta.
Sometimes you need to offer a seasonal cocktail to bring some warmth to your winter menus. Thankfully, persimmons can bring a huge dose of sweetness to classic bourbon cocktails! Soft, mushy hachiya persimmons can do some serious work if pureed or infused into a simple syrup, but it’s very important to let them ripen fully before using; otherwise, you’ll add an astringent bite that’ll overpower other flavors.
- Pro Tip: Utilize fall spices and your drink will practically scream “fall.”