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Persimmon and Apple Salad

November 4, 2011

We thought it’d be fun to introduce you to a wonderful fall fruit – the persimmon!  Persimmons are available September through December, with a peak during November.

Storage and handling: If not fully ripe, keep persimmons at room temperature until ripe.  You can ripen them at room temperature in a paper bag with an apple or banana if you’d like.  Then eat them right away or refrigerate.  The key is to make sure the persimmons ripen well, or else they will taste very bitter.  Be sure to eat the fruit as soon as possible because overripe persimmons quickly turn to a mushy texture.

Preparation: Wash gently, then cut in half. Cut out the core and discard the seeds. To make pulp, scoop out the flesh with a spoon, discard skins, and purée pulp or mash with a fork. Pulp freezes well.

Serving suggestions: Dice or slice firm-ripe persimmons and add to fruit or vegetable salads. A soft-ripe persimmon is like a thin skin full of thick jelly. Use in smoothies or make a pudding. Substitute persimmon pulp for zucchini in quick breads or cookies.

Or try this simple salad…

Persimmon and Apple Salad

Makes 6 servings

1 Tbsp walnut pieces, toasted
2 Tbsp fresh-squeezed orange juice
1 Tbsp sherry vinegar
1 Tbsp olive oil
3 sweet variety apples, rinsed, cored, and thinly sliced lengthwise
3 firm-ripe persimmons, rinsed, stemmed, and thinly sliced lengthwise


In a bowl, combine orange juice, vinegar, and olive oil. Add apples, persimmons, and toasted walnuts and mix to coat.

6 Comments leave one →
  1. November 4, 2011 6:52 pm

    I have never had a persimmon. My mother always told me that they made your mouth picker. I can see that she was totally wrong and can’t wait to try one.

  2. January 1, 2012 5:32 pm

    I had my first persimmon today. It was ripe and delicious! It does make a puckering feeling awhile after eating though.

  3. November 10, 2012 6:57 pm

    This was the first time I ever tried a persimmon! Waited a few days to let it ripen, then cut it up and ate it – well, most of it. It was tasty, but I can’t quite describe it, it was like the fruit sucked all the moisture out of my mouth! Maybe next time I’ll try making some kind of chutney with it.

    • November 12, 2012 9:23 am

      Hey Jerica! Thanks for letting us know! If it felt like it sucked the moisture out of your mouth, that means the persimmon was not ripe enough. It needs to be REALLY mushy when it’s time to eat it. Try again and let us know what you think!

  4. November 28, 2012 11:11 am

    Persimmons are awesome. I’ve had them since I was a child and have always enjoyed them.

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