I usually just dehydrate them. They make great snacks and keep really well. Also, the flavor becomes more like candy when dried, and they make great mixing for yogurt bowls or ground up to add on something like whipped or ice cream for desserts.

I use them in holiday punch

Jam and preserves are popular. Just persimmons, sugar, and a bit of time over medium-low.

A desert utilizing persimmons cooked over brandy works as well. Excellent cake topper, ice cream accent, etc…

I wonder whether there’s some sort of persimmon bread that you can make

Persimmon smoothies with strawberries or another sour fruit

Persimmon salsa’s tasty, but gimmicky

That’s all I got

I’m thinking that any zucchini bread recipe could be done with persimmons. I tasted one and it has a very nice orange flavor. Maybe a chocolate and persimmons bread.

That sounds tasty, and I’d love to learn whether it worked out! And if you want to make something haloweeny for a party, persimmons work well with the cinnamon/clovey spice blends. Great fall fruit!

You can peel them and put them all in a bowl. So you can gobble them without really noticing that you have gobbled them all.

If you can peel them they ain’t juicy enough.

Also I tend to eat the skin too.

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.

My mother used to make persimmon pudding (in the baked dish sense of “pudding”, not the liquid) from Hachiya persimmons. I thought it was fantastic.

I don’t have the recipe to hand.

kagis

I don’t know if this is the same, but it looks similar to the dish I remember:

Easy Persimmon Pudding Recipe

Here is my tried-and-true persimmon pudding recipe, with a soft, custard-like texture, warm spices, and sweet, ripe persimmons that give it that perfect

mollyshomeguide.com (mollyshomeguide.com)

Was what she did with overripe ones, to avoid having them go bad and getting thrown out. I think that she may have refrigerated or frozen them to accumulate them prior to making the pudding.

Not reallt cooking… But I like making hoshigaki (dried persimmon essentially)

This looks amazing!