I picked some persimmons. Half of them are just about right. Any recipe ideas?
this post was submitted on 24 Oct 2025
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We have a really established tree in the backyard. Some years it produces 100+ lbs of fruit. We distribute it all among family, school, and neighbors.
These look like Hachiya (vs Fuyu which stays firm). Most people just ripen them on a window-sill until soft, then twist the stem off and eat them with a spoon. The squishier, the sweeter. Once ripe, best to keep them refrigerated, otherwise they go bad really fast.
Also heard people used them for smoothies, bread, pie, mixed it in cheesecake (both baked and non-bake), as well as topping for ice cream. One person said they tried a cold blended persimmon soup. The fuyu kind is better sliced in salad.
I got into jam-making this past summer, so I'll be trying a small batch with fresh, grated ginger. If you find a good peach jam recipe, you could sub it with persimmons.
I took one of the riper ones and ate it and it was a wonderfully orange flavored mildly sweet fruit that I instantly wanted to turn into jam. But there's not enough here to make jam.