Persimmon Recipes: 15 Old-Fashioned Fall Treats, From Grandma’s Pudding to Holiday Bread

Persimmon recipes are the sweet little secret of fall: grandma knew to wait until the fruit turned soft and sweet as jam, and then the holiday baking started. Persimmons are in season right now, from October through December, and they are suddenly everywhere online. A persimmon fall salad passed 1.6 million views on Instagram this month, and a two-ingredient chocolate persimmon treat drew almost 2 million in a single day. There are two main kinds in stores: crisp Fuyu, which you eat firm like an apple, and Hachiya, which must be very soft before it tastes good. Below you will find 14 cozy ideas, from old-fashioned bakes to fresh salads, plus a fun bit of folklore. Which one will you try first..

Persimmon Recipes Start With Grandma’s Persimmon Pudding

In Indiana and across the Midwest, persimmon pudding is a fall tradition passed down on old recipe cards. It is not a creamy pudding at all but a dense, moist, spiced cake, almost like gingerbread, baked in a square pan and served with whipped cream. Many families used the small wild American persimmons that drop from the trees after the first frost, and the town of Mitchell, Indiana, even holds a persimmon festival every fall. Store-bought Hachiya pulp works just as well. Do you have a fruit dessert your family only makes once a year..

You will need: 2 cups ripe persimmon pulp (from about 4 soft Hachiya), 1 1/2 cups sugar, 2 eggs, 1 1/2 cups buttermilk, 1 tsp baking soda, 1/4 cup butter melted, 1 1/2 cups flour, 1 tsp baking powder, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp salt, whipped cream.

How to make it: 1. Heat the oven to 325 F and butter a 9×13 pan. 2. Whisk the pulp, sugar and eggs. 3. Stir the baking soda into the buttermilk and add it with the butter. 4. Fold in the flour, baking powder, spices and salt. 5. Bake 55 to 60 minutes until set and dark golden. 6. Cool, cut into squares and serve with whipped cream.

Fuyu or Hachiya: How to Pick the Right Persimmon

Most persimmon recipes go wrong because of the wrong fruit. Fuyu persimmons are squat and round like a tomato, and you can eat them crisp, sliced into salads. Hachiya persimmons are taller, shaped like an acorn, and taste very bitter until they are soft as a water balloon. Use soft Hachiya pulp for baking. The easiest start is a plate of sliced Fuyu with honey yogurt.

You will need: 2 ripe Fuyu persimmons, 1 cup Greek yogurt, 1 tbsp honey, a pinch of cinnamon, 2 tbsp chopped walnuts.

How to make it: 1. Wash the Fuyu and cut off the leafy top. 2. Slice crosswise into thin rounds to show the star pattern. 3. Stir the honey into the yogurt. 4. Spoon the yogurt onto a plate. 5. Lay the persimmon slices on top. 6. Sprinkle with cinnamon and walnuts.

Old-Fashioned Persimmon Recipes: Grandma’s Cookies

These soft, cakey cookies with raisins and walnuts show up in many old church cookbooks. The persimmon pulp keeps them moist for days, and the spices make the kitchen smell like the holidays. They are one of the best persimmon recipes for very ripe fruit. Some families glaze them with a little orange icing. Which do you prefer in a cookie: raisins or nuts?

You will need: 1 cup ripe Hachiya persimmon pulp, 1 tsp baking soda, 1/2 cup butter softened, 1 cup sugar, 1 egg, 2 cups flour, 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp nutmeg, 1/4 tsp salt, 1 cup raisins, 1 cup chopped walnuts.

How to make it: 1. Heat the oven to 350 F. 2. Stir the baking soda into the pulp and let it sit 5 minutes. 3. Cream the butter and sugar, then beat in the egg and pulp. 4. Mix in the flour, spices and salt. 5. Fold in the raisins and walnuts and drop by spoonfuls onto lined pans. 6. Bake 12 to 14 minutes until set.

Holiday Persimmon Recipes: Persimmon Bread

Persimmon bread became famous thanks to food writer James Beard, who included it in his 1973 book Beard on Bread. It is a dark, moist loaf full of walnuts and raisins, with a splash of bourbon or orange juice. It keeps for a week and freezes well, so it makes a lovely holiday gift. Slice it thick and toast it with butter for breakfast. Of all persimmon recipes, this one travels best.

You will need: 2 cups ripe Hachiya persimmon pulp, 2 cups sugar, 1 cup butter melted, 4 eggs, 2/3 cup bourbon or orange juice, 3 1/2 cups flour, 2 tsp baking soda, 1 tsp salt, 2 tsp cinnamon, 1 tsp nutmeg, 2 cups walnuts chopped, 2 cups raisins.

How to make it: 1. Heat the oven to 350 F and butter two loaf pans. 2. Whisk the pulp, sugar, butter, eggs and bourbon or juice. 3. Mix the flour, soda, salt and spices in another bowl. 4. Stir the wet into the dry until just combined. 5. Fold in the walnuts and raisins and divide between the pans. 6. Bake 55 to 65 minutes until a skewer comes out clean.

Viral Persimmon Recipes: The Fall Salad

This is the salad that drew over 1.6 million views and thousands of comments this month. Crisp Fuyu slices meet peppery arugula, pomegranate seeds, toasted pecans and a little goat cheese, all tossed in a maple dressing. It is bright and festive and makes a great Thanksgiving side, and it is one of the few persimmon recipes that needs no oven. See the original idea in this persimmon fall salad video on Instagram. Would you serve it at Thanksgiving?

You will need: 3 Fuyu persimmons thinly sliced, 5 oz arugula or mixed greens, 1/2 cup pomegranate seeds, 1/2 cup toasted pecans, 3 oz goat cheese crumbled; dressing: 3 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tbsp maple syrup, 1 tsp Dijon, salt and pepper.

How to make it: 1. Whisk the dressing ingredients in a jar. 2. Spread the greens on a large platter. 3. Arrange the persimmon slices on top. 4. Scatter the pomegranate seeds and pecans. 5. Crumble on the goat cheese. 6. Drizzle with dressing just before serving.

Easy Persimmon Recipes: Two-Ingredient Chocolate Bites

The simplest treat on this list went viral this week, with almost 2 million views. Firm Fuyu slices or wedges get half dipped in melted dark chocolate and chilled until set. That is it. A pinch of flaky salt or chopped pistachios on top makes them look like they came from a chocolate shop. They are a fun after-dinner bite for a party, and the fastest of all the persimmon recipes here.

You will need: 2 firm Fuyu persimmons, 4 oz dark chocolate, 1/2 tsp coconut oil (optional), flaky salt or chopped pistachios.

How to make it: 1. Slice the persimmons into rounds or wedges and pat them very dry. 2. Melt the chocolate with the coconut oil. 3. Dip each slice halfway into the chocolate. 4. Lay on parchment. 5. Sprinkle with salt or pistachios. 6. Chill 15 minutes and serve the same day.

Persimmon Caramel Chocolate Chip Cookies

Here is a new twist on an old idea. Ripe persimmon pulp in the dough makes these cookies soft and cakey, while brown butter and chocolate chips give them a rich caramel flavor. They are a nice change from the usual cookie tray. Kids will never guess there is fruit inside, which makes this one of the sneakiest persimmon recipes around. Would you dunk them in milk or coffee?

You will need: 1/2 cup butter browned and cooled, 3/4 cup brown sugar, 1 egg, 3/4 cup ripe persimmon pulp, 1 tsp vanilla, 2 cups flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1 cup chocolate chips, flaky salt.

How to make it: 1. Heat the oven to 350 F. 2. Beat the browned butter and brown sugar. 3. Add the egg, pulp and vanilla. 4. Mix in the flour, soda, salt and cinnamon. 5. Fold in the chocolate chips and scoop onto lined pans. 6. Bake 11 to 13 minutes and top with flaky salt.

Roasted Persimmons With Ricotta and Honey

Roasting brings out the honey flavor of firm persimmons. Wedges go into a hot oven with a little butter and cinnamon until they are soft and caramelized at the edges. Spoon them over creamy ricotta, drizzle with honey and add crunchy nuts. It is an easy, elegant dessert or brunch dish, and one of the prettiest persimmon recipes for guests. Warm fruit or cold fruit?

You will need: 3 Fuyu persimmons cut into wedges, 1 tbsp butter melted, 1 tbsp brown sugar, 1/2 tsp cinnamon, 1 cup whole milk ricotta, 2 tbsp honey, 1/4 cup toasted pistachios or walnuts, fresh thyme.

How to make it: 1. Heat the oven to 400 F. 2. Toss the persimmon wedges with butter, sugar and cinnamon. 3. Roast 15 to 20 minutes until soft and golden. 4. Spread the ricotta on a plate. 5. Top with the warm persimmons. 6. Drizzle with honey and add nuts and thyme.

Spiced Persimmon Butter for Gifting

Persimmon butter is a smooth, spiced spread like apple butter, and it is a wonderful way to use a pile of very ripe fruit. Simmer the pulp with a little sugar, lemon and warm spices until thick. Spread it on toast or biscuits, or swirl it into yogurt. Keep it in the fridge for up to two weeks. It makes a sweet little holiday gift in a jar.

You will need: 4 cups ripe Hachiya persimmon pulp, 1/2 cup brown sugar, 2 tbsp lemon juice, 1 tsp cinnamon, 1/4 tsp ground ginger, 1/4 tsp cloves, pinch of salt, clean jars.

How to make it: 1. Put the pulp, sugar and lemon juice in a heavy pot. 2. Add the spices and salt. 3. Simmer on low, stirring often, for 30 to 40 minutes until thick. 4. Blend smooth if you like. 5. Spoon into clean jars and cool. 6. Keep in the fridge up to 2 weeks.

Spiced Persimmon Muffins

These muffins are perfect for a fall breakfast or a holiday brunch. Persimmon pulp makes them tender and gives them a pretty golden color, and a crunchy cinnamon sugar top makes them feel special. They freeze well, so make a double batch. Persimmon recipes like this one are a smart way to use fruit that is almost too soft.

You will need: 1 cup ripe persimmon pulp, 1/2 cup sugar, 1/3 cup oil, 2 eggs, 1/2 cup milk, 1 3/4 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp salt, 1/2 cup chopped pecans, cinnamon sugar for topping.

How to make it: 1. Heat the oven to 375 F and line a muffin tin. 2. Whisk the pulp, sugar, oil, eggs and milk. 3. Mix the dry ingredients in another bowl. 4. Stir together until just combined and fold in the pecans. 5. Fill the cups and sprinkle with cinnamon sugar. 6. Bake 18 to 20 minutes.

Persimmon Upside-Down Cake

Pineapple upside-down cake has a fall cousin. Thin slices of Fuyu persimmon are laid in a pan over butter and brown sugar, then covered with a spiced cake batter. When you flip it, the top is a glossy circle of golden fruit. It looks beautiful on a holiday table, like most good persimmon recipes do. For more cozy bakes, see our old-fashioned desserts grandma made. Would you serve it warm with ice cream?

You will need: Topping: 4 tbsp butter, 1/2 cup brown sugar, 3 Fuyu persimmons thinly sliced. Cake: 1/2 cup butter softened, 3/4 cup sugar, 2 eggs, 1 tsp vanilla, 1 1/2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp cinnamon, 1/4 tsp salt, 1/2 cup milk.

How to make it: 1. Heat the oven to 350 F. 2. Melt the butter and brown sugar in a 9 inch cake pan and lay the persimmon slices on top. 3. Cream the butter and sugar, then add the eggs and vanilla. 4. Mix in the dry ingredients and milk. 5. Spread over the fruit and bake 40 to 45 minutes. 6. Cool 10 minutes and flip onto a plate.

Hoshigaki, the Hand-Dried Persimmons of Japan

Hoshigaki is a slow Japanese tradition. Peeled Hachiya persimmons are hung on strings for several weeks and gently massaged every few days, until they turn into chewy, sugar-dusted sweets. It takes patience, but it is a lovely project for the season, and some home cooks in California have kept the tradition alive. It is the slowest of all persimmon recipes, but worth it. Would you have the patience for this one?

You will need: 8 to 10 firm but ripe Hachiya persimmons with stems, kitchen twine, a vegetable peeler, a dry airy spot with sun.

How to make it: 1. Peel the persimmons, leaving the stem and cap. 2. Tie twine around each stem. 3. Hang them so they do not touch, in a dry, airy, sunny spot. 4. After a week, gently massage each one every few days. 5. Keep drying for 4 to 6 weeks until chewy. 6. Store in a sealed container in the fridge.

Oven-Dried Persimmon Chips

If hoshigaki sounds like too much waiting, make persimmon chips in your oven. Thin slices of Fuyu dry at a low temperature until they are chewy or crisp. They taste like candy and pack well for school lunches and road trips. Sprinkle with cinnamon before drying for a holiday flavor. Chewy or crispy: how do you like your dried fruit?

You will need: 4 firm Fuyu persimmons, 1 tsp lemon juice, cinnamon (optional), parchment paper.

How to make it: 1. Heat the oven to 200 F and line two pans with parchment. 2. Slice the persimmons as thin as you can. 3. Toss with lemon juice. 4. Lay in a single layer and dust with cinnamon. 5. Bake 2 1/2 to 3 hours, turning once, until dry. 6. Cool completely and store airtight.

Spoon-Soft Hachiya With Cream

The simplest of all persimmon recipes is no recipe at all. When a Hachiya is so soft it feels like a water balloon, chill it, cut it in half and eat it with a spoon like pudding. A little cream or a spoon of vanilla yogurt on top makes it a real dessert. Many grandparents ate them this way. Have you ever tried one this ripe?

You will need: 2 very soft ripe Hachiya persimmons, 1/4 cup heavy cream or vanilla yogurt, a pinch of cinnamon, a few toasted walnuts.

How to make it: 1. Chill the soft persimmons for 1 hour. 2. Cut each one in half from top to bottom. 3. Set the halves on a plate. 4. Pour a little cream over the cut side. 5. Sprinkle with cinnamon and walnuts. 6. Eat with a spoon right away.

Folklore Bonus: The Persimmon Seed Winter Forecast

In the Ozarks and across the South, people still cut open a wild persimmon seed to predict the winter, just for fun. A spoon shape means lots of snow to shovel, a knife means icy, cutting winds, and a fork means a mild winter. A video about it drew hundreds of comments this month. It is old folklore, not science, but kids love it. Which of these persimmon recipes will you make first?

You will need: A few ripe persimmons with seeds (wild American persimmons work best), a small sharp knife, a cutting board, a damp paper towel.

How to make it: 1. Scoop the seeds out of a ripe persimmon. 2. Rinse and pat them dry. 3. Stand a seed on its edge on the board. 4. Have an adult carefully slice it in half the long way. 5. Look at the white shape inside. 6. Compare it with your friends and see whose forecast is right.