Fuyu persimmons are almost too gorgeous to eat. Bright orange and shiny, they hang from their branches like holiday ornaments, brightening the gray fall skies.
Fuyu persimmons (the flatter, more squat type that are shaped like tomatoes) are meant to be eaten when they are firm, like apples. Their flavor—rich, sweet, and with an ever-so-slight hint of something spicy like cinnamon—makes them an obvious fruit for desserts.
A quick internet search will lead you to lots of recipes that use fuyu persimmons including persimmon bread, cake, pudding, and tart. You can also substitute them for apples or pears in your favorite recipes.
I like to use
You could imagine this dish with butternut squash in place of the persimmon, but the persimmon adds an extra dose of sweetness that plays off the other salty, tangy, and umami flavors of the dish.
More great persimmon recipes for you
- 4 fuyu persimmons, peeled, cored, and cut into wedges
- ½ red onion, thinly sliced
- 6 ounces mushrooms, sliced
- 3 tablespoons olive oil, divided
- ½ teaspoon kosher salt, divided
- 8 ounces kale, ribs removed and leaves julienned
- 8 ounces cavatappi or other short pasta (rotini, fusilli, penne, etc.), cooked according to package directions
- 4 ounces goat cheese
- Parmesan cheese, for garnish
- Preheat the oven to 375ºF.
- In a large cast-iron skillet, baking dish, or rimmed baking sheet, toss the persimmons, onion, and mushrooms with the olive oil and season with 1/4 teaspoon of the salt. Roast in the preheated oven, stirring once halfway through cooking, for about 25 minutes, until the persimmon begins to turn golden brown and caramelized and the onions and mushrooms are soft.
- Meanwhile, cook the pasta according to the package directions.
- Heat the remaining tablespoon of oil in a large skillet over medium-high heat, add the kale, and season with the remaining 1/4 teaspoon of salt. Cook, stirring frequently, until the kale is tender.
- Drain the cooked pasta and toss with the kale. When the persimmon and vegetables are finished roasting, toss them with the pasta as well. Crumble the goat cheese over the top and serve hot, garnished with pine nuts and Parmesan cheese.