Intrigued by persimmons but not quite sure what to do with them? I love eating them fresh, but this fruit is highly versatile in cooking and baking.
Enjoy this collection of vegan persimmon recipes to try this fall. But first, some tips on how to pick, prepare and store this wonderful fruit.
What you need to know before using persimmons
Though they often resemble other fruits like tomatoes or mandarins, persimmons are unique in flavour and texture.
There are two main types of persimmons: non-astringent and astringent.
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Non-astringent persimmons, also known as sweet persimmons or the Fuyu Fruit, are typically round or oval and range in size from two to four inches in diameter.
The fruit’s skin is thin and smooth, and the flesh is orange or reddish. And the texture is sweet and crunchy, similar to that of an apple.
Some non-astringent persimmons will have seeds, so keep that in mind if you’re biting straight into it. They are large and brown. The Japanese Fuyu variety is seedless, which is the most popular kind throughout the US.
When selecting a non-astringent persimmon, look for fruit that is soft to the touch. The fruit’s skin should be intact, and the stem should be attached. It’s a myth that you should avoid persimmons with bruises or blemishes—these fruits are just as delicious as perfect-looking ones.
Sweet persimmons can be stored at room temperature or in the refrigerator. If keeping the fruit in the fridge, place it in a bag to prevent it from drying out.
Non-astringent persimmons can be eaten fresh or used in cooking. They can be sliced and added to salads or used as a topping for desserts such as ice cream or cake. Dried sweet persimmons can also be used in baking or made into a tasty snack by themselves.
Astringent persimmons, also known as original persimmons or Hachiya persimmons, are oval and have reddish-orange skin. The fruit’s flesh is soft and jelly-like, with a large seed in the centre.
Astringent persimmons are not ripe until they are very soft, almost mushy. At this stage, they’re incredibly sweet and have a slightly floral flavour.
To pick a ripe astringent persimmon, gently squeeze the fruit. If it yields to pressure, it is ready to eat. It will need to ripen for a few more days if it is still firm. Astringent persimmons keep in the fridge for up to two weeks.
To eat an astringent persimmon fresh, cut off the top of the fruit and scoop out the flesh with a spoon. The fruit can also be added to baked goods or pureed and used as a topping for ice cream or pancakes. They’re also sometimes made into jam.
No matter the type, persimmons are a highly multipurpose fruit used in sweet or savoury dishes. So if you’ve got a bunch of persimmons to use up, you’ve come to the right place!
Vegan persimmon recipes
Whether you’re looking for a vegan breakfast, lunch, dinner, or dessert, we’ve got a vegan persimmon recipe for you.