Persimmon Recipes

Though they resemble tomatoes, persimmons have a sweet, fruity taste and a texture that will remind you of apricots. There are many ways to make the most out of this underrated but delicious fruit. From persimmon cake to pudding to muffins, there are 13 Best Persimmon Recipes waiting for you below.

Like pumpkins and pomegranates, persimmon is a great ingredient to cook with in the fall. In this post, you’ll find everything about persimmons and our favorite persimmon recipes.

Sometimes called date plums, these tasty fruits have been gaining popularity in recent years. If you’ve seen them in your local grocery store, pick up a few and try these easy, delicious recipes.

10 Best Ways to Use Persimmon

Ingredients:

• Persimmon Bread
• Persimmon Cookies
• Persimmon Risotto With Pancetta and Goat Cheese
• Persimmon Jam
• Easy Spiced Persimmon Muffins
• Easy Persimmon Crumble Pie
• Persimmon Pudding
• Crockpot Persimmon Applesauce
• Autumn Salad With Persimmons and Apples
• Cardamom and Persimmon Cobbler

Instruction:

1. Select your favorite recipe.
2. Organize all the required ingredients.
3. Prep a persimmon recipe in 30 minutes or less!

13 Best Persimmon Recipes (Easy Persimmon Jam Recipe and More)

Persimmon Jam is sweet, delicious, and easy to make. It’s one of our favorite persimmon recipes, and you can spread it on toasts or add it to other desserts.

Yield: 3

Ingredients:

• 6 ripe persimmons
• 1 cup sugar
• 2 tablespoons water
• 1 tablespoon cornstarch
• 1 lemon (juiced)

Instruction:

1. Peel persimmons and puree them using a food processor or blender.
2. Pour the puree into a medium saucepan over medium-high heat. Add sugar and let it boil for about 15 minutes, stirring occasionally.
3. Whisk water and corn starch in a small bowl until the cornstarch is dissolved.
4. Add the cornstarch mixture to saucepan. Then add lemon juice.
5. Let is simmer for 10-15 minutes or until slightly thickened.
6. Remove from heat and let the mixture cool down to room temperature. Store in sterilized jars and seal completely.

Persimmon Bread

This persimmon bread has the texture of banana bread, but it’s even better because its made with persimmons! It’s got all the flavors of winter, and utilizes one of my favorite winter fruits.

Prep: 15min

Total: 75min

Serving Size: 1 serving

Nutrition Facts: calories 300 kcal, Carbohydrate 44 g, Protein 3 g, Fat 12 g, Saturated Fat 7 g, Cholesterol 71 mg, Sodium 399 mg, Sugar 18 g, servingSize 1 serving

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 tsp kosher salt
• 1 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 2 eggs (room temperature)
• 1/2 tsp vanilla extract
• 1/2 cup unsalted butter (room temperature, plus more for greasing your loaf pan)
• 3/4 cup sugar
• 1 cup persimmon pulp (Hachiya preferred)

Instruction:

1. Preheat to 350F. Lightly grease your 9x5x3 loaf pan.
2. In a medium bowl sift the dry ingredients. Flour, salt, baking soda, cinnamon, nutmeg, and cloves.
3. In a large bowl, cream the butter and sugar.
4. In a small bowl, beat the eggs with the vanilla extract.
5. With a hand mixer or standing mixer slowly pour the egg mixture into the creamed butter and sugar. Mix well.
6. Add the persimmon. Remove from mixer.
7. With a spoon or rubber spatula, add the flour mixture to the wet ingredients 1/3 at a time. Mix with a rubber spatula until just incorporated.
8. Pour into loaf pan*. Cook 48-55 minutes until a toothpick inserted into the center comes out clean.
9. Cool completely. I let it cool overnight and have it for breakfast!

How to Make Persimmon Bread | rachel republic

FAQ

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