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Savor Cooks: Persimmon

Persimmons are a bright orange fruit that resembles a tomato in shape. They are typically in season during the fall months.

There are two varieties of persimmon: fuyu and hachiya. Fuyu persimmons can be sliced and eaten raw (the outside peel is edible). You can also enjoy them:

  • Oven-dried
  • Sliced and tossed into a salad
  • Sliced and eaten as a snack with cheese or nut butter
  • Grated and stirred into your favorite morning oatmeal or yogurt
  • Grated and baked instead of or in addition to your favorite carrot or zucchini bread
  • Sliced and roasted alongside other seasonal fall and winter vegetables (persimmons also pair well with roasted chicken and pork dishes).


Hachiya persimmons need to be soft and peeled in order to eat. Hachiya persimmon pulp can be used in baking and beverage recipes. Hachiya persimmons can also be peeled and dried whole using a Japanese technique that takes several weeks of hanging and delicately massaging the fruit. The final dried fruit product is known as hoshigaki.

Below are two recipes using fuyu persimmons to whet your appetite for this unique sweet fruit.

Fuyu Persimmon and Mozzarella Appetizer
Serves 4
For last minute company or leisurely weekend afternoon, try this appetizer. Looks pretty and tastes delicious. Use your best olive oil and try to find a syrupy balsamic vinegar if you can.
  1. 2 medium Fuyu persimmons
  2. 3-ounces fresh mozzarella
  3. 1 Tablespoon extra virgin olive oil
  4. 1 Tablespoon aged balsamic vinegar
  5. Sprinkle of flaky salt and a few grinds of black pepper
  6. Toasted bread and toasted nuts for serving
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  1. Trim the stem from the persimmons. Using the mandoline slicer or a sharp knife, slice the persimmons into 1/4 inch thick disks.
  2. Slice the mozzarella into 1/4-1/2 inch thick circles.
  3. Delicately pile the persimmons and mozzarella onto a serving plate or platter. Drizzle the cheese with olive oil and aged balsamic vinegar. Sprinkle the salt and pepper over both the persimmons and the cheese.
  4. Serve with toasted bread and nuts.
  1. To further brighten up the colors, serve with pomegranate seeds, grapes, Castelvetrano olives, or fresh herbs.
Savor Health https://savorhealth.com/
Fuyu Persimmon Spice Cake
Serves 9
This spice cake will warm you up on a chilly day. The cake calls for a whopping 2 Tablespoons of ground ginger for a spicy yet soothing flavor.
  1. 1 stick (4 ounces) unsalted butter
  2. 1 Cup (not packed) dark or light brown sugar
  3. 1 3/4 Cup flour (all purpose, whole wheat pastry, or spelt flour all work)
  4. 1/2 teaspoon salt
  5. 1 teaspoon baking soda
  6. 2 Tablespoons ground ginger
  7. 1 teaspoon ground cinnamon
  8. 1/2 teaspoon ground cloves
  9. 1/4 teaspoon ground nutmeg
  10. 1 large egg
  11. 1 Cup plain yogurt
  12. 2 Tablespoons milk
  13. 2 medium fuyu persimmons, cut into 1/4-inch thick slices
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  1. Preheat oven to 350F. Grease a 9-inch round or square pan with cooking spray or butter. For extra security, line the bottom of the pan with parchment paper (cut into a circle or square shape) and grease the parchment.
  2. In a small saucepan, melt together the butter and sugar over low heat, stirring until the mixture melts. Set aside to cool slightly.
  3. In a large mixing bowl, whisk the flour, salt, baking soda, ginger, cinnamon, cloves, and nutmeg together. Pour the butter mixture into the flour mixture and combine with a few strokes of a wooden spoon or rubber spatula (does not need to be completely mixed).
  4. In a small bowl, whisk together the egg, yogurt, and milk. Add the egg mixture into the batter and whisk to combine. Transfer the batter to the prepared pan.
  5. Lay the persimmon slices on top of the batter in a circular shape. Bake about 35 to 40 minutes, or until a toothpick comes out clean when inserted into the cake.
  6. Store, covered, at room temperature.
  1. Use whole wheat or spelt flour over all-purpose flour if you are looking to get more fiber in your diet.
  2. For extra persimmon flavor, you can grate an additional persimmon into the cake batter.
  3. For an omega-3 fatty acid boost, add 1/2 Cup chopped walnuts to the batter.
Adapted from A Sweet Spoonful Blog
Savor Health https://savorhealth.com/



Stephanie Forsythe MS, RDN, CNSC, CDN

Stephanie Forsythe MS, RDN, CNSC, CDN is a Registered Dietitian Nutritionist who works as a Clinical Dietitian and Nutrition Coordinator at a hospital in Brooklyn. She helps patients meet their nutritional needs during their stay in the intensive care units. Aside from developing recipe and blog content for Savor Health, Stephanie also has worked as pastry cook in California and New York City. Stephanie received her undergraduate degree from the University of California, Berkeley and her Master of Science in Nutrition Education from Teachers College Columbia University. She completed a Dietetic Internship and training through Teachers College.

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