Persimmons provide a delightful velvet sweetness, making them ideal for summer desserts. Popular options include invigorating persimmon sorbet and creamy coconut pudding. For a warm treat, spiced persimmon crumble and grilled persimmons drizzled with honey shine bright. Unique desserts like persimmon chia seed pudding, yogurt parfaits, and chocolate-dipped persimmons offer varied textures. There’s also the tempting option of candied persimmons. Exploring these delicious recipes would surely enhance any summer menu, with more delightful ideas just ahead.
Persimmon Sorbet
Persimmon sorbet is a revitalizing, naturally sweet dessert that highlights the unique flavor of persimmons, making it a perfect treat for hot summer days. This vegan-friendly dessert is great for anyone looking to enjoy a light and fruity frozen treat, whether you’re hosting a gathering or indulging in a quiet evening at home.
The preparation time is quick, taking about 10 minutes to prepare, plus freezing time of 4-5 hours (or overnight for best results).
Ingredients
- 4 ripe persimmons
- 1/2 cup granulated sugar (adjust to taste)
- 1 tablespoon lemon juice
- 1/2 cup water
- Pinch of salt
Cooking Steps
- Prepare the Persimmons: Peel the persimmons and remove the seeds. Cut them into chunks and place them in a blender or food processor.
- Blend Ingredients: Add the sugar, lemon juice, water, and a pinch of salt to the blender. Blend the mixture until smooth and creamy.
- Taste Test: Taste the mixture and adjust the sweetness if necessary by adding more sugar or lemon juice based on your preference.
- Freeze the Mixture: Pour the blended persimmon mixture into a shallow dish or a loaf pan. Cover it tightly with plastic wrap or a lid to prevent ice crystals from forming.
- Initial Freezing: Place the dish in the freezer for about 1-2 hours.
- Stir and Refreeze: After the initial freezing period, use a fork to scrape and stir the mixture to break up any ice crystals.
- Final Freeze: Return the sorbet to the freezer and allow it to freeze for an additional 2-3 hours, or until it is firm enough to scoop.
Variations and Tips
- Add Flavors: Experiment with different flavor profiles by adding ingredients like vanilla extract, ginger, or spices like cinnamon during the blending step.
- Utilize Other Fruits: Combine persimmons with other fruits such as mango, peach, or berries for a unique sorbet blend.
- Serve with Garnishes: For an extra touch, serve the sorbet with fresh mint, a drizzle of honey, or alongside fresh fruit slices.
- Storage: Store the sorbet in an airtight container in the freezer for up to 2 weeks. Before serving again, let it sit out for a few minutes to soften slightly for easier scooping.
Enjoy this delightful persimmon sorbet as a vibrant and healthy summertime dessert!
Persimmon and Coconut Pudding
Persimmon and Coconut Pudding is a delightful, creamy dessert that blends the tropical richness of coconut with the sweet, honey-like flavors of ripe persimmons. This dish is perfect for those looking for a light, yet indulgent treat during the warm summer months.
The preparation time is around 15 minutes, plus an additional two hours of chilling, making it a quick yet impressive dessert to serve at gatherings or enjoy on a casual evening.
Ingredients:
- 2 ripe Fuyu persimmons, peeled and pureed
- 1 can (13.5 oz) coconut milk
- 1/2 cup sugar (or sweetener of choice)
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional toppings: toasted coconut flakes, fresh mint leaves, pomegranate seeds
Instructions:
- In a medium saucepan, combine the coconut milk, sugar, and salt. Heat over medium heat until the mixture is warm, stirring to dissolve the sugar completely.
- In a small bowl, whisk the cornstarch with 2 tablespoons of water to create a slurry. Gradually add the slurry to the warm coconut mixture, whisking continuously to avoid lumps. Cook for about 5 minutes, or until the mixture thickens slightly.
- Remove the saucepan from heat and stir in the persimmon puree and vanilla extract. Mix until well combined.
- Pour the mixture into individual serving bowls or a large dish. Allow to cool at room temperature for about 10 minutes.
- Cover with plastic wrap and refrigerate for at least 2 hours or until fully chilled and set.
- When ready to serve, garnish with your choice of toasted coconut flakes, fresh mint, or pomegranate seeds for added flavor and presentation.
Variations and Tips:
- For an extra layer of flavor, consider adding a pinch of cinnamon or nutmeg to the mixture while cooking.
- If you’re looking for a healthier version, you can substitute granulated sugar with maple syrup or honey, adjusting the quantity to taste.
- If using different types of persimmons, verify they are ripe and sweet to achieve the best flavor.
- This pudding can also be made in advance and stored in the refrigerator for up to three days, making it a convenient option for meal prep or holiday gatherings.
Spiced Persimmon Crumble
Spiced Persimmon Crumble is a warm, inviting dessert that perfectly captures the essence of summer with its sweet, ripe persimmons paired with a hint of spices.
This comforting crumble is ideal for gatherings with family or friends, or simply as an indulgent treat after dinner. With a preparation time of approximately 20 minutes and a baking time of 30 minutes, you’ll have a delightful dessert ready to serve in under an hour.
Ingredients
- 4 medium ripe persimmons, peeled and sliced
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- Pinch of salt
Cooking Steps
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the sliced persimmons with granulated sugar, lemon juice, cinnamon, nutmeg, and ginger. Toss well to coat the persimmons evenly and set aside to marinate for about 10 minutes.
- In another bowl, mix the rolled oats, flour, brown sugar, melted butter, and a pinch of salt until crumbly and well combined.
- Transfer the persimmon mixture to a greased 8×8-inch baking dish, spreading it out evenly.
- Evenly sprinkle the crumble topping over the persimmons.
- Bake in the preheated oven for 30 minutes or until the topping is golden brown and the fruit is bubbling.
- Remove from the oven and let cool for a few minutes before serving.
Variations and Tips
- Nutty Twist: Add 1/2 cup of chopped nuts, such as walnuts or pecans, to the crumble mixture for added texture.
- Fruity Flair: Mix in an additional cup of blueberries or raspberries with the persimmons for a burst of flavor.
- Spice It Up: Experiment with spices like cardamom or allspice for a unique twist to the flavor profile.
- Serving Suggestions: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Persimmon Tart With Almond Cream
Persimmon Tart with Almond Cream is a delightful and sophisticated dessert that’s perfect for impressing guests at your next gathering or enjoying a sweet treat during a cozy evening at home.
With a beautiful golden hue and a creamy almond filling, this tart is not only visually stunning but also a delicious blend of flavors. Ideal for those who love fruits and nuts, it takes about 1 hour to prepare and an additional 30 minutes to bake, making it a manageable yet impressive option for both novice and experienced bakers.
Ingredients:
- 1 pre-made tart shell (9-inch)
- 2-3 ripe Fuyu persimmons, sliced
- 1 cup almond meal
- 1/2 cup granulated sugar
- 3 large eggs
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 tablespoon all-purpose flour
- A pinch of salt
- Sliced almonds, for topping
- Confectioners’ sugar, for dusting (optional)
Cooking Steps:
- Prep the Tart Shell: Preheat your oven to 350°F (175°C). If your tart shell is not already baked, place it in the oven and bake according to package instructions until lightly golden. Let it cool.
- Make the Almond Cream Filling: In a medium mixing bowl, combine the almond meal, granulated sugar, eggs, heavy cream, vanilla extract, almond extract, flour, and salt. Whisk until the mixture is smooth and well combined.
- Assemble the Tart: Pour the almond cream filling into the cooled tart shell, spreading it evenly. Arrange the sliced persimmons on top of the almond cream, creating an attractive pattern.
- Add Toppings: Sprinkle sliced almonds over the top to add texture and flavor.
- Bake the Tart: Place the assembled tart in the preheated oven and bake for 25-30 minutes or until the almond cream is set and lightly golden on top.
- Cool and Serve: Once baked, allow the tart to cool down slightly. Dust with confectioners’ sugar if desired before serving. It can be enjoyed warm or chilled.
Variations & Tips:
- For a gluten-free version, use a gluten-free tart shell and confirm your almond meal is certified gluten-free.
- Feel free to substitute the persimmons with other seasonal fruits like figs or apples, depending on what’s available.
- Add a hint of cinnamon or nutmeg to the almond cream for extra warmth and depth of flavor.
- Serve the tart with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
- Store leftovers in the refrigerator for up to 3 days. Reheat in the oven for a few minutes to restore some of the tart’s initial warmth.
This Persimmon Tart with Almond Cream is a celebration of summer flavors and perfect for any occasion!
Grilled Persimmons With Honey
Grilled persimmons with honey is a delightful and simple dessert that highlights the natural sweetness of ripe persimmons. This dish is perfect for summer gatherings, barbecues, or as a light, healthy treat after dinner.
The preparation time is minimal—only about 15 minutes—and it can serve as a unique finale to a meal or a sweet addition to brunch. The combination of smoky, caramelized fruit with a drizzle of honey creates a mouthwatering experience that’s sure to impress your guests.
Ingredients:
- 4 ripe persimmons
- 2 tablespoons honey
- 1 tablespoon olive oil or melted butter
- Pinch of sea salt
- Optional: Fresh mint leaves for garnish
Cooking Steps:
- Preheat your grill to medium heat.
- Carefully wash and dry the persimmons. Cut them in half lengthwise and remove the core.
- Brush the cut sides of the persimmons with olive oil or melted butter to prevent sticking and enhance flavor.
- Place the persimmon halves cut-side down on the grill. Cook for about 3-4 minutes or until grill marks appear and the fruit starts to soften.
- Flip the persimmons over and drizzle honey on the cut sides. Grill for an additional 2-3 minutes, just until the honey begins to caramelize.
- Remove the persimmons from the grill, and sprinkle a pinch of sea salt on top.
- Serve warm with a garnish of fresh mint leaves, if desired.
Variations & Tips:
- For a spiced twist, add a sprinkle of cinnamon or nutmeg over the honey before grilling.
- You can also serve the grilled persimmons with a dollop of Greek yogurt or ice cream for added creaminess.
- If you don’t have a grill, you can achieve similar results using a grill pan on the stovetop or even broiling in the oven. Just monitor closely to prevent burning.
- Experiment with different types of honey, such as wildflower or orange blossom, to enhance the flavor profile further.
- Try pairing grilled persimmons with nuts like pecans or almonds for added crunch and nutrition.
Persimmon Ice Cream
Persimmon ice cream is a delightful dessert that showcases the unique flavor of ripe persimmons, bringing a taste of summer to your table. Its creamy, smooth texture makes it an indulgent treat for anyone who loves frozen desserts, and it’s especially perfect for those looking to experiment with natural fruits in their cooking.
With a prep time of approximately 15 minutes, followed by a few hours of freezing, you can whip up this delectable treat that will impress family and friends.
Ingredients:
- 2 ripe persimmons, peeled and pureed
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- A pinch of salt
- 2 tablespoons lemon juice (optional, for brightness)
Instructions:
- In a mixing bowl, combine the persimmon puree, heavy cream, whole milk, sugar, vanilla extract, and salt. Whisk together until the sugar is fully dissolved and the mixture is well combined.
- If desired, add lemon juice to enhance the flavor of the persimmons and balance the sweetness.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually around 20-25 minutes, until the ice cream reaches a soft-serve consistency.
- Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm.
- Scoop, serve, and enjoy your homemade persimmon ice cream!
Variations and Tips:
- For an extra layer of flavor, consider adding cinnamon or nutmeg to the mix before churning.
- If you don’t have an ice cream maker, pour the mixture into a shallow pan and freeze it, stirring every 30 minutes until it’s solidified and creamy.
- To enhance the visual appeal, fold in chunks of chopped candied ginger or toasted nuts just before freezing.
- Serve the ice cream with a drizzle of honey or maple syrup for added sweetness.
Persimmon Bread Pudding
Persimmon Bread Pudding is a delectable and comforting dessert that merges the rich and creamy textures of custard with the unique sweetness of ripe persimmons. This dish is perfect for family gatherings, cozy get-togethers, or as a delightful end to any meal during the summer and early fall months when persimmons are in season.
With a preparation time of about 20 minutes and a baking time of around 45 minutes, you can easily whip up this dessert to impress your guests or enjoy it as a sweet treat for yourself.
Ingredients:
- 4 cups stale bread (such as French or challah), cubed
- 2 ripe persimmons, peeled and diced
- 2 cups milk
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup raisins or dried cranberries (optional)
- 2 tablespoons butter, for greasing the pan
Cooking Instructions:
- Preheat your oven to 350°F (175°C). Grease a medium-sized baking dish (approximately 9×9 inches) with butter.
- In a large mixing bowl, combine the cubed bread and diced persimmons. If using, add raisins or dried cranberries to the mixture.
- In a separate bowl, whisk together the milk, eggs, sugar, vanilla extract, ground cinnamon, and salt until well combined.
- Pour the egg mixture over the bread and fruit combination, gently folding it to make certain that all bread pieces are saturated with the mixture.
- Allow it to sit for about 10-15 minutes to let the bread absorb the custard.
- Pour the entire mixture into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 45-50 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the bread pudding cool for 10-15 minutes before serving. It can be served warm, at room temperature, or reheated later.
Variations and Tips:
- For a twist, consider adding spices such as nutmeg or cardamom for extra warmth and flavor.
- You can replace persimmons with other seasonal fruits like apples or pears if desired.
- For a richer custard, substitute some of the milk for heavy cream.
- Serve your bread pudding with a drizzle of caramel sauce, a dusting of powdered sugar, or a scoop of vanilla ice cream on the side for an indulgent treat.
- Store leftover bread pudding in the refrigerator for up to 3 days, and reheat it in the oven or microwave before serving.
Persimmon Chia Seed Pudding
Persimmon Chia Seed Pudding is a delightful and nutritious dessert that’s perfect for health-conscious individuals or anyone looking to enjoy a revitalizing treat during the warm summer months. This dish conveys the natural sweetness of ripe persimmons while being vegan and gluten-free.
With a preparation time of about 10 minutes and an additional chilling time of at least 2 hours (or overnight), it’s an easy yet indulgent recipe that can serve as breakfast, a snack, or a light dessert.
Ingredients:
- 1 ripe persimmon, peeled and pureed
- 1/4 cup chia seeds
- 1 cup almond milk (or any non-dairy milk)
- 1 tablespoon maple syrup (optional, for extra sweetness)
- 1/2 teaspoon vanilla extract
- A pinch of salt
- Fresh fruit and nuts for topping (optional)
Cooking Steps:
- In a medium mixing bowl, combine the persimmon puree, almond milk, maple syrup (if using), vanilla extract, and salt. Stir well to verify all ingredients are thoroughly mixed.
- Add the chia seeds to the mixture and stir again until they are evenly distributed.
- Cover the bowl and refrigerate for at least 2 hours or overnight. This allows the chia seeds to absorb the liquid and thicken the pudding.
- Once the pudding has set, give it a good stir to break up any clumps. Divide the chia pudding into serving bowls or jars.
- Top with your favorite fresh fruit and a sprinkle of nuts for added texture and flavor.
Variations & Tips:
- For a different flavor profile, consider using flavored almond milk or adding a dash of cinnamon or nutmeg to the mixture.
- If persimmons are out of season, substitute with pureed bananas, mango, or pumpkin for a similarly delicious pudding.
- For added richness, you can mix in a tablespoon of nut butter or coconut cream before chilling.
- Chia pudding can be stored in the refrigerator for up to 5 days, making it a convenient option for meal prep!
Candied Persimmons
Candied persimmons are a delightful treat that transforms this seasonal fruit into a sweet, chewy confection perfect for snacking, topping desserts, or gifting.
This recipe is ideal for fruit lovers and anyone looking to add a unique twist to their dessert platter. The preparation time is about 40 minutes plus drying time, making it a fun activity to do during summer when persimmons are in season.
Ingredients:
- 4 ripe persimmons (Fuyu or Hachiya varieties work well)
- 1 cup of granulated sugar
- 1 cup of water
- 1 teaspoon of vanilla extract (optional)
- A pinch of salt
Cooking Steps:
- Prep the Persimmons: Peel the persimmons and slice them into 1/4 inch thick rounds. If using Hachiya persimmons, make sure they are fully ripe for the best flavor and texture.
- Make Sugar Syrup: In a medium saucepan, combine the sugar, water, and salt. If desired, add vanilla extract for additional flavor. Heat the mixture over medium heat, stirring until the sugar completely dissolves. Bring it to a gentle simmer.
- Candy the Persimmons: Gently add the sliced persimmons to the syrup and simmer for about 10-15 minutes, turning occasionally to guarantee even coating. The fruit should be tender but not falling apart.
- Drain and Dry: Using a slotted spoon, carefully remove the persimmon slices from the syrup and place them on a wire rack over a baking sheet. Let them drain for a few minutes before you begin the drying process.
- Drying Process: Preheat your oven to the lowest setting (around 150°F or 65°C) or you can use a food dehydrator. Lay the persimmons in a single layer on a baking sheet lined with parchment paper. Allow them to dry for 4-8 hours, checking periodically until they reach your desired consistency.
- Storage: Once fully dried and cooled, store the candied persimmons in an airtight container. They can be kept for up to a month.
Variations and Tips:
- For a spiced version, add a cinnamon stick or a few cloves to the syrup while it simmers.
- To add a citrusy note, infuse the syrup with a strip of lemon or orange peel.
- If you want a little crunch, sprinkle the wet persimmons with coarse sea salt or chopped nuts before drying.
- These candied persimmons also make a wonderful addition to salads, cheese boards, or as a topping for ice cream and yogurt.
Enjoy your homemade candied persimmons as a sweet reminder of summer all year round!
Persimmon Yogurt Parfaits
Persimmon Yogurt Parfaits are a delightful, invigorating dessert perfect for summer gatherings or a healthy breakfast option. This dish showcases the sweet, honey-like flavor of ripe persimmons and combines it with creamy yogurt and crunchy granola.
It takes about 15 minutes to prepare, making it a quick and easy treat that can impress guests or serve as a wholesome snack for yourself or your family.
Ingredients:
- 2 ripe Fuyu persimmons, peeled and diced
- 2 cups Greek yogurt (plain or vanilla)
- 1 cup granola (your choice)
- 2 tablespoons honey (optional)
- ½ teaspoon cinnamon (optional)
- Fresh mint leaves, for garnish (optional)
Instructions:
- In a medium bowl, combine the diced persimmons and honey. Stir gently to coat the persimmons evenly and allow them to sit for 5 minutes to enhance the flavors.
- In serving glasses or bowls, begin layering your parfait. Start with a generous spoonful of Greek yogurt at the bottom.
- Add a layer of the honeyed persimmons on top of the yogurt, followed by a layer of granola.
- Repeat the layering process until the glasses are filled, finishing with a layer of yogurt topped with persimmons.
- Sprinkle a pinch of cinnamon over the top and garnish with fresh mint leaves, if desired.
Variations and Tips:
- Fruit Swap: Feel free to substitute the persimmons with other fruits, such as peaches or berries, or create a mixture.
- Yogurt Choice: You can use regular yogurt instead of Greek yogurt for a lighter option.
- Sweetness Control: Adjust the amount of honey based on the sweetness of the persimmons and your personal preference.
- Make Ahead: You can prep the layers ahead of time, but assemble the parfaits just before serving to keep the granola crunchy.
- Serving Size: This recipe serves about 4; adjust measurements according to your needs.
- Add-Ins: Consider adding nuts or seeds for extra crunch and nutrition.
Chocolate-Dipped Persimmons
Chocolate-Dipped Persimmons are a delightful and elegant treat perfect for summer gatherings, potlucks, or simply for enjoying a sweet snack at home. This dessert combines the luscious sweetness of fresh persimmons with rich, melted chocolate, creating a simple yet sophisticated treat that is guaranteed to impress.
It requires only about 15 minutes of preparation and just a few minutes for the chocolate to set, making it a quick and easy dessert choice that is suitable for all ages.
Ingredients:
- 4 ripe persimmons (Fuyu or Hachiya)
- 1 cup semi-sweet chocolate chips or chopped chocolate
- 1 tablespoon coconut oil (optional, for a smoother chocolate)
- Sea salt (optional, for sprinkling)
- Chopped nuts, sprinkles, or shredded coconut for garnish (optional)
Cooking Steps:
- Prepare the Persimmons: Wash and thoroughly dry the persimmons. If using Hachiya persimmons, verify they are very ripe for the best texture and flavor.
- Melt the Chocolate: In a microwave-safe bowl, combine the chocolate chips and coconut oil (if using). Microwave in 30-second intervals, stirring between each interval, until the chocolate is completely melted and smooth.
- Dip the Persimmons: Hold each persimmon by its stem and dip it into the melted chocolate, covering about half to two-thirds of the fruit. Allow any excess chocolate to drip off.
- Set the Chocolate: Place the dipped persimmons on a parchment-lined baking sheet. If desired, sprinkle a tiny pinch of sea salt or garnish with chopped nuts, sprinkles, or shredded coconut before the chocolate sets.
- Chill and Serve: Place the baking sheet in the refrigerator for 15-20 minutes or until the chocolate is firm. Once set, serve immediately or store in an airtight container in the fridge for up to 3 days.
Variations & Tips:
- Try using dark chocolate or white chocolate for different flavor profiles. You can also mix different types of chocolate for a marble effect.
- For an added flavor twist, you can add a dash of vanilla extract to the melted chocolate.
- Experiment with different toppings such as crushed freeze-dried fruit or crushed graham crackers for a unique touch.
- Confirm your chocolate isn’t too hot when dipping to prevent the persimmons from becoming mushy. Aim for a comfortably warm temperature.
