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Sweet and savory recipes to enjoy persimmons

Sweet and savory recipes to enjoy persimmons

Persimmons are fall typical fruits. Learn how to use them in our sweet and savory recipes!

Persimmons are very sweet and juicy fruits. There are two different types of them: the“classic” one has orange peel, jelly pulp and seeds. The second kind is called Sharon fruit, has a compact and crispy texture, similar to apples, but no seeds.

Both types are rich in vitamin C, carotenoids, minerals and fiber. They are all essential for our body, especially in fall, when it is necessary to support the immune system. Persimmons can also be used in many sweet or savory recipes. Following, there are some of the best ones to enjoy this fruit.

Savoury recipes with persimmons

Sweet and savory recipes to enjoy persimmons


If you mention persimmons recipes, everyone would think about desserts. Actually, persimmons are excellent to make unique savoury dishes. For example, you can add Sharon fruit slices to your salads, seasoned with oil, lemon and salt.

You can also grill or bake persimmons after having sliced them. The variety of this fruit with soft pulp can be used to make toasts and canapés. You just need to blend its pulp with a bit of ricotta and a pinch of salt, then spread it on the bread.

Persimmon desserts: recipes

If you like sweet recipes better, you have to try persimmon cake. Wash 5 persimmons (not the Sharon fruit, it is too hard), peel them and remove the  seeds. Cut the fruits into small pieces and mash them until you get a cream. Add 400 grams of flour, 180 grams of sugar, 130 grams of butter, 100 grams of almonds, 80 grams of nuts and 2 eggs to the cream. Mix well and then add a bag of baking powder. Pour the mixture into a buttered baking pan and bake it for 30 minutes at 180 degrees.

Persimmon jam is excellent: you can spread it on your toasts at breakfast or use it to make a pie. Wash 2 kg of persimmons, peel them, cut them into small pieces and put them in a bowl together with a diced apple and lemon grated rind and juice. In a large pot, put 1 kg of sugar and two cups of water and cook on a low heat. Stir until it boils. Then, add persimmons and the other ingredients and let it cook for 30 minutes, stirring. When it is ready, pour the jam in sterilized jars.


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