Have you noticed all the orange persimmons dangling from trees and lined up in markets lately? They are so beautiful displayed on a pedestal or as part of a tablescape. But until recently I didn’t know what to do with them, or even if I liked them.
My mom invited the girls and me to pick some persimmons from a friend’s tree, and we never say no to fruit-picking. The girls tugged on the low-down fruit and my mom got the higher ones with a picker. I snapped away on my camera, of course, and then we had a taste test. Aren’t they gorgeous?
Here’s what we concluded (and what I discovered from my research):
  • Hachiya persimmons should only be eaten when they are very ripe and soft. Don’t even try the hard ones, they’re bitter and chalky. We won’t make that mistake again. Ick!
  • The persimmons we picked were the Hachiya variety. These especially need to be eaten when very soft. Cut off the top leaves/stem and scoop out the flesh, or use it in recipes. The other variety, Fuyu Persimmons, are the shorter ones and can be eaten while they are firm and crisp. 
  • I LOVE Fuyu persimmons. They should be eaten hard and are super sweet and tasty. I love them with a pinch of cinnamon on top. 

 The girls brought their baskets of freshly picked persimmons home, and we got to baking some healthy Whole Wheat Persimmon, Cranberry, and Pecan Muffins. Warm from the oven, the tart cranberries, sweet persimmon, and crunch from a sprinkle of raw sugar on top were the perfect fall combination. My mom said they were delicious with a smear of pumpkin butter.

Are you a fan of these beauties? If you have any persimmon recipes you love, come post them on my facebook page!

Yummy Mummy Tip: 

Persimmons and fresh cranberries are available October through December. Both freeze well, so stock up now if you love them!

Persimmon and Apple Salad 
Serves 4 
5 ounces favorite salad greens 
1  Fuyu persimmon thinly sliced or cut into wedges 
1 apple, thinly sliced
1/2 cup pomegranate seeds
4 tablespoons extra virgin olive oil 
2 tablespoons apple cider vinegar 
Arrange greens over plates. Top with persimmon and apple slices. Sprinkle with pomegranate seeds. In a small bowl, whisk together olive oil and vinegar. Drizzle vinaigrette over salad. Season to taste with freshly cracked pepper and sea salt, if desired.
Persimmon, Cranberry, Pecan Muffins 
Makes 18 muffins 

5.6 ounces all-purpose flour (about 1 1/4 cups)
4.75 ounces whole-wheat flour (about 1 cup)
1/2 cup raw turbinado sugar (or packed brown sugar)
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup plain fat-free yogurt (I used Greek yogurt and needed to add a little milk to thin the batter)
1/3 cup ripe mashed Hachiya persimmon
1/3 cup honey
1/4 cup canola oil
2 teaspoons grated peeled fresh ginger
1 teaspoon vanilla extract
2 large eggs, lightly beaten $
1/2 cup diced peeled Fuyu persimmon (I used Hachiya only in this recipe)
3/4 cup fresh cranberries
3/4 cup toasted chopped pecans, divided
1 tablespoon turbinado sugar


 Preheat oven to 375°.

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 6 ingredients (through cloves) in a bowl, stirring well with a whisk. Combine yogurt and next 6 ingredients (through eggs) in a bowl, stirring well with a whisk. Add egg mixture to flour mixture, and stir just until combined. Fold in Fuyu persimmon, cranberries, and toasted pecans. Spoon batter into 18 muffin cups coated with cooking spray. Sprinkle tops with remaining 1/4 cup pecans and turbinado sugar.

Bake muffins at 375° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 5 minutes on a wire rack, and remove from pans.

Recipe adapted from Cooking Light 

via Cooking Light (my adapted recipe will be slightly lower in sugar)