20 Persimmon Recipes (2024)

FAQs

What can I do with too many persimmons? ›

One of the best options for copious amounts of any food is to freeze some for later. HalfPint suggests pureeing the persimmon pulp, putting it into plastic freezer bags to maximize your freezer space, and then making persimmon bread, smoothies, and steamed pudding with the thawed fruit pulp later on.

Also known as Sharon Fruit, you can turn them into jam, persimmon muffins, persimmon cookies, salads, cakes, bread, and more recipes too.

Persimmon Side Effects:

Additionally, ingesting very large quantities of persimmon results in the formation of bezoars – which are hardened masses that are produced when tannins, indigestible fibres in persimmon react with stomach acids.

If you have a mature persimmon tree, you know it produces more fruit than you can consume fresh. But the good news is that there are ways to preserve them. You can freeze them, dry them, or turn them into jam.

Dairy: Consuming dairy products like milk, yogurt, or cheese immediately before or after eating persimmons may lead to digestive issues for some people. This is because persimmons are acidic and can curdle milk, potentially causing stomach discomfort. To avoid this, consider spacing out the consumption of dairy.

Persimmons freeze very well, so I tend to pick as much fruit as possible to store away for the year. To prepare your fruit for the freezer, rinse off the skin of the fruit and lightly pat dry. This is a delicate process as the fruit can be very soft.

Hachiya persimmons are often used in the traditional practice of making "Hoshi-gaki" or dried persimmons and they're treated to a life in the lap of luxury. After being hung out to dry and forming new skin, they are peeled and then treated to daily massages for at least a month to unleash their deep flavor potential.

Advice circulating the Internet recommends placing astringent Hachiya persimmons in the freezer for 24 hours to remove tannins and speed up the ripening process as an alternative to waiting several days for persimmons to ripen at room temperature.

They can be eaten fresh, dried, or cooked, and are very versatile in recipes. Persimmon peels are completely edible. Whether or not to peel the fruit is a matter of personal preference and the recipe that you're using.

The fruit might cause allergic reactions in some people, but this is uncommon. Eating the fruit in very large amounts might cause blockage of the intestines. Pregnancy and breast-feeding: Not enough is known about the use of Japanese persimmon during pregnancy and breast-feeding. Stay on the safe side and avoid use.

Is persimmon a laxative? ›

The fruit is easily chewable and has a delicious flavour, but it is not recommended for diabetics, obese and sufferers of gastroduodenal ulcer. Persimmons have a creamy and sweet pulp and have laxative, diuretic and hepatoprotective.

Their colorful appearance indicates the presence of beta-carotene, a carotenoid antioxidant that has been linked to a lower risk of heart disease. They also contain flavonoid antioxidants, which have been linked to better heart health and lower blood pressure, inflammation and "bad" LDL cholesterol.

- How to store persimmons and make them last - Persimmons

Once very ripe, place in a Glad^® Food Storage Zipper Bag but do not close. Or, place ripe persimmons in a bowl in the fridge that has been loosely covered with Glad^® ClingWrap. Keep in the crisper drawer of the refrigerator.

Hoshigaki are made by stringing up persimmons and hanging them up to dry in the sun. This was an old preservation method developed to keep the sweet orange fruits throughout the winter. Hoshigaki were also used as ornaments in traditional New Year's decorations and were considered a sign of good luck and longevity.

You can also slice firm, but ripe fruit and freeze on parchment paper, then freeze in containers. If you are in a rush, just wash the persimmons and freeze them in a bag or freezer container. Allow to thaw in the refrigerator and then prepare as above.

- How to store persimmons and make them last - Persimmons

Once very ripe, place in a Glad^® Food Storage Zipper Bag but do not close. Or, place ripe persimmons in a bowl in the fridge that has been loosely covered with Glad^® ClingWrap. Keep in the crisper drawer of the refrigerator.

If you're worried about freezer burn, place your persimmons into an airtight container before you freeze them. You can freeze whole persimmons indefinitely, but they'll start to lose their taste and texture after about 3 months.

It is best to store them at room temperature. Ripe persimmons are best eaten immediately, but you can refrigerate them for 1 or 2 days. Unripe persimmons will keep in the refrigerator for up to one month. Keep refrigerated persimmons unwashed in a plastic bag.