I love eating persimmons fresh, and when they’re in abundance during fall, it’s time to cook with them. They’re naturally sweet, which makes them easy to use in breakfasts, salads, and baking.
The trick is knowing which persimmon you have, because the two main types behave very differently in the kitchen. Below is a quick guide, then my favorite vegan persimmon recipes from cooks I trust. Each one is tagged with the type of persimmon it needs, so you can find a recipe for the fruit you have on hand.
Firm vs soft persimmons at a glance
| Firm, like Fuyu (non-astringent) | Soft, like Hachiya (astringent) | |
|---|---|---|
| Other names you might see | Sharon fruit, Persimon, Jiro | Hachiya, often just sold as “soft” or “ripe” persimmons |
| When it’s ripe | Firm with a slight give, deep orange | Very soft, almost liquid inside |
| Can you eat it unripe? | Yes, it’s sweet even when firm | No, it’s chalky and mouth-puckering until fully soft |
| Best for | Slicing into salads, tarts, salsas and roasting | Smoothies, puddings, breads and cakes |
Don’t go by shape. Fuyu is squat and round, but some firm varieties, like Sharon fruit and Persimon, are longer and pointed, much like a Hachiya. If you only remember one thing: the firm kind can be sliced and eaten like an apple; the soft kind has to be soft enough to scoop with a spoon.
The Best Vegan Persimmon Recipes
Breakfast and Drinks
Caramelized Persimmons on Orange Yogurt with Spiced Crumble
Persimmon: Fuyu
Warm, maple-glazed persimmons over cold orange vanilla yogurt, finished with a spiced nut crumble. An easy fall dessert or weekend breakfast. It looks fancy, but takes next to no time to put together!
Vegan Persimmon Chia Pudding
Persimmon: Hachiya-style, very soft
Chia seeds set overnight in vanilla plant milk, then get layered in jars with blended persimmon, granola, toasted coconut, and pomegranate seeds. Kristina uses the very soft, jelly-like type of persimmon here, which blends into a smooth purée.
Pecan Persimmon Oatmeal
Persimmon: any ripe persimmon
Jackie cooks rolled oats with ripe persimmon, plant milk, maple syrup, cinnamon, and cardamom, then stirs in chopped pecans at the end. It's all made in one small pot, and the persimmon melts into the oats as they thicken.
Persimmon Ricotta Scones (Vegan)
Persimmon: Fuyu
Chopped Fuyu persimmon is folded into a spiced scone dough made with cinnamon, ginger and nutmeg. Vegan ricotta (cashew or tofu) keeps the crumb soft, and the dough is shaped into a round and cut into wedges before baking. Julie gives options for spelt, whole wheat or gluten-free flour.
Persimmon + ginger chia pudding
Persimmon: Fuyu (non-astringent)
Where the chia pudding above layers the pudding with persimmon purée, Emma blends the persimmon straight into the pudding with cashew milk, fresh ginger juice, maple, and a little coconut oil. It's topped with diced persimmon tossed in lime juice. It sets in as little as 30 minutes, or you can leave it overnight.
Persimmon Smoothie
Persimmon: any type, as long as it's ripe
Two ripe persimmons are blended with a frozen banana, plant milk, a spoonful of nut butter, and a little cinnamon. It takes five minutes and is a good way to use fruit that has gone a bit too soft. Stephanie called it a great way to use up her persimmons, and Lucy and her partner had it for breakfast.
Persimmon Latte (Hongshi Latte)
Persimmon: Hachiya, or very ripe Fuyu
Inspired by the Korean hongshi latte, a ripe Hachiya is blended with almond milk and cinnamon, then warmed on the stove or poured over ice. You can add a shot of espresso if you like. Joyce called it her new favorite latte, and Analisa liked the tip to taste before adding any maple syrup.
Easy Instant Pot Apple Cider
Persimmon: Hachiya
Apples, Hachiya persimmons, pear, orange and pomegranate are pressure-cooked with cinnamon sticks and mulling spices, then mashed and strained. Use maple syrup rather than honey to sweeten it. It's rated 5 stars from 15 votes. Gen had never made cider from scratch before this one, and Jere said it may become a personal favorite.
Spiced Persimmon Bourbon Old Fashioned
Persimmon: ripe Fuyu, or Hachiya once very soft
Persimmons are simmered with maple syrup and a cinnamon stick, then blended into a spiced purée. A spoonful gets shaken with bourbon, lemon, and clementine juice and orange bitters, then topped with sparkling water if you like. It’s currently rated 4.08 from 69 votes. Melissa made it with spiced rum and with mezcal when she didn’t have bourbon, said both were divine, and has added it to her holiday rotation. Tieghan notes the purée makes enough for about six drinks, so it’s easy to scale up into a pitcher.
Salads and Savory
Herbed Kale Salad with Persimmon, Pomegranate and Maple-Cumin Dressing
Persimmon: Fuyu
Dino kale is massaged with a dressing of toasted, ground cumin, olive oil, lemon and maple, then tossed with lots of fresh parsley, cilantro and mint, toasted walnuts or pecans, Fuyu persimmon and pomegranate. Skip the optional crumbled cheese to keep it vegan. It holds up in the fridge for a few hours, so you can make it ahead. One reader said it's earned a permanent place on their Thanksgiving menu.
Roasted Radicchio & Persimmon Salad
Persimmon: Fuyu
Radicchio wedges are roasted until the edges char, then glazed with balsamic and pomegranate molasses and topped with sliced Fuyu persimmon, pickled mustard seeds and pistachios. Just leave out the optional goat cheese to keep it vegan. Margaret had a load of Fuyu persimmons when she found it, and added grilled red cabbage to hers.
Persimmon Sweet Potato Soup
Persimmon: Fuyu, or Hachiya once fully ripe.
Carrot, celery and onion are softened in olive oil, then simmered with sweet potato, persimmon pulp, ginger and turmeric in vegetable broth and blended smooth. Use a vegan broth and skip the optional crema to keep it plant-based. It’s rated 4.5 from 10 votes. Dawn made a double batch and thought it might be better than her butternut squash soup, and Olivia made hers with fresh grated ginger.
Arugula Persimmon Salad
Persimmon: either type, as long as it’s ripe and sweet.
A simple salad of arugula, persimmon, pomegranate seeds, walnuts, and pepitas with a lemon and olive oil dressing. It's rated 5 stars from ten votes. Tonje called it perfect for a quick dinner, and Johanna liked it so much she added it to her holiday table the next night.
Persimmon Salsa
Persimmon: Fuyu
Diced Fuyu persimmon is tossed with onion, garlic, jalapeño, lime zest and juice, a generous pour of olive oil and fresh herbs. Vilda gives two ways to take it: cumin, coriander and cilantro for tacos and chips, or basil and parsley spooned over toasted stale bread like a bruschetta. She says it keeps well and tastes better the next day.
roasted persimmon and asian pear with brussels sprouts and purple daikon radish
Persimmon: Fuyu
Fuyu persimmon and Asian pear are roasted with crushed cardamom, alongside Brussels sprouts and radishes, then finished with lemon juice and zest. It's rated 5 stars from 16 ratings. Gunjan said she'd make a large batch next time, and Jacqueline, who has persimmon trees nearby, called it a beautiful way to use Brussels sprouts.
Vegan Galette With Pear & Persimmon
Persimmon: a firm, ripe one that slices cleanly, so Fuyu works best.
Sliced pear and persimmon are tossed with cardamom, cinnamon, lemon and agave, then wrapped in a rustic vegan butter crust. It's served warm with chopped nuts and a scoop of vegan vanilla ice cream
Baking and Desserts
Vegan Persimmon Cake
Persimmon: very ripe and soft
Blended persimmon goes into a bundt cake spiced with cinnamon, cardamom, ginger and turmeric, finished with an orange glaze and pomegranate seeds. Helena weighs her persimmons after peeling and chopping, which is worth knowing since sizes vary a lot.
Easy Baked Persimmons Recipe
Persimmon: Fuyu
Fuyu wedges are dusted with cinnamon, allspice, nutmeg and cloves, then baked under foil in a warm maple and coconut oil syrup until soft. It's rated 4.75 from 52 votes. Margie found them moist and tender, and LaDonna has made them many times, adding a little orange zest.
Vegan Persimmon Bread Recipe
Persimmon: Hachiya
A gluten-free loaf made with Hachiya pulp, almond flour, coconut sugar and a flax egg, with raisins and pecans folded through. It's rated 5 stars from seven votes. Thea made it as written, just with extra pecans, and said it was delicious.
Vegan Persimmon Cookies
Persimmon: Fuyu
Diced Fuyu persimmon is folded into a soft cookie dough with brown sugar, applesauce, and pumpkin spice. Toni uses ripe but firm Fuyu so the pieces hold their shape, and notes that Hachiya won't work here.
Snacks and Preserves
Homemade Persimmon Cardamom Jam
Persimmon: very ripe
Ita cooks very ripe persimmons down with sugar, vanilla, cardamom and Meyer lemon, then blends it smooth. It keeps in the fridge for two weeks, or longer if you water-bath the jars. She suggests tasting your persimmons first, since she once had to throw out a batch that looked ripe but wasn't.
How to Make Easy Dried Persimmons (Oven or Dehydrator)
Persimmon: Fuyu, or Hachiya while still firm
Thin persimmon slices are dried in a dehydrator for 7 to 8 hours, or in the oven on its lowest setting for 3 to 6 hours. A sprinkle of cinnamon is optional. It's a good way to deal with a glut of persimmons. It's rated 5 stars from 7 votes, and Bill called it simple to follow with delicious results.
Persimmon Syrup
Persimmon: Hachiya
Ripe Hachiya is simmered with sugar, water and a cinnamon stick, then strained into a syrup that keeps in the fridge for four to five days. Emily uses it in cocktails, and it's just as good over pancakes and ice cream or stirred into tea. It's rated 4.96 from 42 votes, and Ruben used it as the base for a persimmon liqueur.
FAQ
What’s the difference between Fuyu and Hachiya persimmons? Fuyu persimmons (and other firm varieties like Sharon fruit and Persimon) can be eaten while they’re still firm, skin and all. Hachiya persimmons are unpleasantly astringent until they turn very soft. The firm kind is best for slicing, and Hachiya is best for anything blended or baked. Shape can be misleading, since some firm varieties are long and pointed, so if you’re not sure, ask at the market whether they can be eaten firm.
How do I know if a persimmon is ripe? A ripe Fuyu is deep orange and feels like a ripe tomato, firm with a slight give. A ripe Hachiya should feel like a water balloon, so soft you think it’s gone too far. If a Hachiya is still firm, give it more time.
Can you eat persimmon skin? Yes. Fuyu skin is thin and fine to eat. With Hachiya, most people cut off the top and scoop out the soft flesh with a spoon.
How can I ripen Hachiya persimmons faster? Put them in a paper bag with a banana or apple and leave them at room temperature. Check them every day or two until they’re very soft.
Can you freeze persimmons? Yes. Scoop out ripe Hachiya pulp and freeze it in portions for smoothies, bread and cake. You can also slice ripe Fuyu and freeze it on a tray before transferring to a container.
How do you store persimmons? Keep unripe persimmons at room temperature. Once they’re ripe, move them to the fridge and use them within a few days.
Print
23+ Vegan Persimmon Recipes (Sweet and Savory)
- Prep Time: 25 minutes
- Assemble Time: 5 minutes
- Total Time: 30 minutes
- Yield: 16-18 crostini
Description
From warm persimmon soup and roasted fall salads to spiced bread, cookies, and a persimmon old-fashioned, here’s what to make with Fuyu and Hachiya persimmons.
Ingredients
Persimmon Crostini with Savory Cashew Cream
Equipment
- Small food processor
- Frying pan or grill pan
- Small saucepan
- Bread knife
- Chopping board and knife
- Pastry brush (optional)
Ingredients
Savory cashew cream
- 1 cup / 140g raw cashews, soaked*
- 1½ tablespoons lemon juice
- ½ teaspoon apple cider vinegar
- ¼ teaspoon garlic powder
- 1 tablespoon nutritional yeast
- ½ teaspoon salt
- 3 to 4 tablespoons water, plus more as needed
Chili maple
- 2 tablespoons maple syrup
- ¼ teaspoon chili flakes
Crostini
- 1 baguette, sliced on an angle about ½ inch / 1cm thick
- Olive oil, for brushing
- 2 firm persimmons (such as Fuyu), thinly sliced*
- ⅓ cup / 30g walnuts
- A few sprigs fresh thyme, leaves picked
- Flaky salt and black pepper, to finish
- Zest of ½ lemon (optional)
Instructions
- Soak the cashews: Soak the cashews (1 cup) in water for at least 4 hours or overnight. If you’re short on time, simmer them for 10 to 15 minutes instead, then drain. Softer cashews break down much better in a small food processor.
- Make the cashew cream: Add the drained cashews, lemon juice (1½ tablespoons), apple cider vinegar (½ teaspoon), garlic powder (¼ teaspoon), nutritional yeast (1 tablespoon), and salt (½ teaspoon) to a small food processor. Blitz, scraping down the sides a few times, and add water (3 to 4 tablespoons) a tablespoon at a time until it’s thick and spreadable, like ricotta. It doesn’t need to be completely smooth.
- Make the chili maple: Warm the maple syrup (2 tablespoons) and chili flakes (¼ teaspoon) in a small saucepan for about a minute, then set aside to infuse.
- Toast the walnuts: Cook the walnuts (⅓ cup) in a dry frying pan over medium heat for 3 to 5 minutes, stirring, until fragrant. Tip them out and chop roughly.
- Toast the bread: Brush the baguette slices lightly with olive oil and toast them in the same pan for 1 to 2 minutes per side, until golden. Work in batches.
- Assemble: Spread each toast generously with cashew cream. Top with the sliced persimmon, then scatter over the walnuts and thyme leaves.
- Finish: Drizzle with chili maple and add a pinch of flaky salt, black pepper, and lemon zest, if using. Serve straight away.
Notes
Persimmons: Use a firm variety that’s sweet while still crisp, such as Fuyu, Sharon fruit, or Persimon, so it slices cleanly. Some are round, and some are longer and pointed, so go by texture rather than shape.
Make ahead: The cashew cream keeps in the fridge for 2-3 days. Toast the bread and assemble just before serving so it stays crisp.
