Pick a Peck of Persimmons

If you have seen persimmons in the store and have been curious about purchasing them, do so. This fruit is worth the expense and experimentation that will result from the purchase. Featuring a recipe for Persimmon Fruit Salad, and Persimmon Upside Down Cake.

“Persimmons are not born soft,” “But they are valued for their softness.” “Their ripeness.” ― Yiyun Li

It’s not for nothing that persimmons are used as a decorative motif the world over. The color and design of the fruit lend itself to decor which have made the fruit recognizable to anyone, even if they have not eaten the fruit.

Persimmon is a wonderful fruit that is native to Asia and is now grown all over the world. The American persimmon also is known as the Common Persimmon and is grown in southeastern states. The two most common varieties of persimmon found in the grocery store are the 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 is the squat persimmon with a rounded bottom and can be eaten when either firm or soft. To choose a fuyu, look for one with taut skin free of damage or rot. When the fruit is firm cut away the leaves, and then peel, slice and eat. The fruit should be crunchy and sweet in texture. The Fuyu is best used uncooked, or in salads. The ripe fuyu should be of the same texture as a tomato.

The Hachiya persimmon has a heart-like shape and is longer than the Fuyu. The Hachiya, unlike the Fuyu, should only be eaten when very ripe. The unripe Hachiya is impossible to eat and should be avoided. The Hachiya can be ripened far past the point that other fruits are usable and when it’s this soft it is ready to be used. When ripe the Hachiya can be eaten as is or used in baking.

Persimmons are used in a variety of dessert dishes and in a variety of ways. They can be used in cookies, cakes, pies, puddings, salads, fruit salads, fruit leather, dried or freeze-dried. My friend makes a lovely persimmon pudding which is a steamed dessert made with fresh persimmons that have the consistency of a moist cake and is wonderful served warm with vanilla ice cream. When I was a teen in the northwest, persimmon cookies were a common fall treat bought at bake sales.

Ways to use Persimmon

Persimmon in Fruit Salad

Dried Persimmon

Persimmon Upside Down Cake

Freeze Persimmons and eat for “instant sorbet”

Broil persimmons with brown sugar

Make a cake filling with the fruit

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Persimmon Recipes

Persimmon Fruit Salad

• Four Fuyu persimmons -ripe but not overripe.
• 1 Starfruit
• 2 Asian Pears
• 1 cup blueberries
• 1 can lychee fruit (drained)
• Almond Jelly(Gelatin -made from package directions)
• 1 cup dried mulberries
• 1/2 cup Triple sec liquor
• 2 tablespoons orange marmalade

Peel and slice persimmons and slice into rounds that are 1/4 inch thin or thinner. The shape should hold and also be attractive to the eye. Wash and cut the start fruit into slices showing the shape of the fruit in each slice. Peel and slice the Asian pears and slice into rounds, and cut each round into batons the size and shape of a french fry. Add Persimmon, Pear, and Starfruit to a large glass trifle bowl. Add Blueberries and Lychee fruit and stir.

Take a container of almond jelly (gelatin) and put it on a cutting board. Using a knife cut the jelly into cubes until you have enough to add to the salad. Add mulberries and stir all until well combined.

In a small bowl combine marmalade and triple sec until combined. Pour over the fruit salad, stir salad, cover and refrigerate for an hour.

Serves 6–8

(This is nice served on angel food cake, almond pound cake, or with sorbet.)

Canned Almond Jelly (Gelatin) can be purchased in some Asian grocery stores and is actually quite good.

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Persimmon Upside Down Cake

• 3 tablespoons butter
• 1/2 cup light brown sugar, packed
• 2–3 Fuyu persimmons *see note
• 1 cup blueberries
• 1 1/2 cups unbleached flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup softened butter.
• 2/3 cup granulated sugar
• 2 large eggs
• 3/4 teaspoon almond extract or Amaretto
• 2/3 cup room temperature milk

1. Preheat your oven to 350 degrees F. Place rack in the middle of oven.
2. Melt the butter in a ramekin in the microwave until melted. Plastic wrap may be needed to cover the ramekin. When melted pour into a sheet cake pan to cover the bottom and sprinkle the brown sugar over the butter in the pan. Peel and slice the Persimmon and slice into 1/4 inch slices that are arranged in a single layer on top of the sugar, making 3–4 rows. Place the blueberries in design between the slices of persimmon to make an offset pattern of persimmon and blueberry. There should be blueberry in the middle of four slices of persimmon. Set the pan aside.
3. In a large bowl add the flour, baking powder, and salt. Using a whisk blend the mixture until well incorporated, then sift once more. Set aside this bowl aside. In the bowl of an electric mixer, mix together the softened butter, granulated sugar, egg, and almond extract. Blend in the flour mixture alternately with the milk to the butter/sugar mixture. Stir only enough after each addition to combine and then blend well until fluffy and well incorporated.
4. Pour the batter carefully into the persimmon/blueberry-lined baking pan and bake for 40 minutes until a toothpick in the center of the cake comes out clean. Run a knife around the edges of the pan and then place a serving dish on top of the pan, covering it. Invert the cake onto the serving dish, Leaving the pan inverted over the cake for several moments to allow the cake to settle into the pan.
5. Serve warm with whipped cream or ice cream.

Note: Fuyu is not normally used for cooking, but it holds up well in this recipe.

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Thank you to my wife Jenny who helped me with the editing of this piece. ❤

Dean Jones is a Librarian, Cookbook Reviewer, and writer. Originally from San Diego and having lived his teen years in the Pacific Northwest, Dean has lived for over 27 years in the wonderful but barely affordable San Francisco Bay Area. Dean has graduated with an MLIS from the University of North Texas and has a BA in Liberal Studies from JFK University in the Bay Area. Dean is the Library Director for Hurwich Library in the San Francisco Bay Area. Dean can be seen at Book Festivals, Library field trips with the BayNet Libraries Group of which he the Events Director. He can also be seen haunting farmers markets, bookstores, and local restaurants. Dean lives in the SF Bay Area with his lovely wife their six kids and a whole lot of books. Contact Dean at [email protected]