(29 Recipes) Persimmon Recipes

Very Good 4.5/5
(4 ratings)

Sweet, tangy, Non-fat cookie/muffinSubmitted by: MARGRUST

Incredible! 5.0/5
(2 ratings)

Persimmon spice breadSubmitted by: MEGAMEG888

Incredible! 5.0/5
(1 rating)

Kind of tastes like a creamsicle and a pina colada. Submitted by: TRAVELNISTA

Very Good 4.0/5
(1 rating)

Grandma Mary Stanley's RecipeSubmitted by: BROOKSJOHNSON50

Very Good 4.0/5
(1 rating)

Submitted by: ERICALYNNE5

Very Good 4.0/5
(1 rating)

Quick Breakfast DrinkSubmitted by: TATUMSPAIN

Very Good 4.0/5
(1 rating)

a recipe my mom got from a friend. Really good cookies, in fact, the best recipe I've found for them.Submitted by: SHANIMCK

Very Good 4.0/5
(1 rating)

baby spinach leaves(green)
thinly sliced persimmon(orange)
thinly sliced avocado
salad dressing(oil and vinegar)Submitted by: FEESBEARS

Very Good 4.0/5
(1 rating)

A very fruity sangria with flavors of orange, mango, peaches, apples, and persimmon!

Using frozen peaches and mangos and fresh apples and persimmons makes this a great winter drink! And for summer, use fresh fruit!Submitted by: TERRIFICLYFIT

O.K. 2.0/5
(1 rating)

Submitted by: RYEAXL1

(no ratings)

Using Bisquick Heart Smart mix, these pancakes are delicious! They taste like fall weather!Submitted by: JILLYBEAN25

(no ratings)

Exotic refreshing fruit salad, delicious and nutritious. Get your fruit serving as a dessert.Submitted by: AMYNYNJ

(no ratings)

This is a great recipe if you need to use persimmons, since they aren't really edible on their own. - Tastes like pumpkin cookies almostSubmitted by: JESS2YOU

(no ratings)

Received some persimmons in my produce box and wasn't quite sure what to do with them. I "winged" this recipe with items I had in the pantry and fridge, so I'm sure this can be tweaked and made better.Submitted by: POOK_70

(no ratings)

Muffins made with applesauce and persimmon pulp, studded with chunks of appleSubmitted by: TAHASHI358

(no ratings)

This would be a perfect drink for anyone celebrating the Korean/Chinese New Year Sunday (Feb. 10)Submitted by: BRAD92506

(no ratings)

Submitted by: NRNEWLIN

(no ratings)

Brighten up those dreary winter days with this colorful salad that features flavorful persimmons and tangy blue cheese. Persimmons are a great source of vitamin A, and their red pigment, lycopene, is a powerful antioxidant that helps prevent heart disease. Walnuts add a tasty crunch—not to mention heart-healthy omega-3s. Pomegranate seeds provide an antioxidant boost.Submitted by: BEACH_NUT

(no ratings)

Submitted by: RIVKAESQUE

(no ratings)

I adapted this recipe from a full fat/sugar version I saw on Care2.com. This cake is so moist and delicious you don't miss the flour at all!! Totally gluten free!Submitted by: BETHPROVERBS31

(no ratings)

Submitted by: DONNARAE10

(no ratings)

I'm a starving student and sometimes I like to be creative with the things I have in my house. This one is delicious, balanced, and packs a powerful punch! Lot's of energy.. going for a jog now.. byeee!Submitted by: ANGELGREGZION

(no ratings)

This is a tasty recipe to make during winter, when persimmons are abundant. Use the Fuyu persimmons, which must be completely soft to be ripe.

Use Extra Light in Flavor Olive Oil to avoid an unpleasant olive taste in loaf.

Use the puree of the Fuyu Persimmon. To take out the flesh, cut the persimmon lengthwise, then scrape out flesh with spoon. Submitted by: M.GALLEGOS

(no ratings)

moist healthy option Submitted by: SARA.BEITH

(no ratings)

Put the persimmon into the freezer overnight. Take it from the freezer and cut it up into chunks, like small cubes. Put it into a blender. Add the cup of nonfat milk and the honey (can use stevia equivalent for fewer calories) and 1/4 tsp cinnamon (or nutmeg). Blend until persimmon is totally diffused with the milk. The concoction will be thick and frothy, like a rich milk shake. I enjoy this quick lunch with a handful of walnuts (about 1/4 cup). Very nutritious!Submitted by: RAYSLIS

(no ratings)

Submitted by: MEGSUN5HINE

(no ratings)

My great aunt was an amazing teacher. Every outing was a lesson, a fun one. You know the kind of people that you could listen to for hours and never get bored? She shared her knowledge so skillfully, you never knew you were being taught something. I only knew her until I turned 6 but remember her in great detail. One of the the things she ALWAYS made and sent to us was her Persimmon Cake (adapted here for muffins or cupcakes). She had a persimmon tree in her yard. She also used to add chopped walnuts to the recipes (add 1cup if you wish) which she also grew in her yard. I learned how to make this recipe and I make it every year during persimmon season. Use the big soft persimmons for a better batter, but the smaller harder ones work OK too if you cook them long enough. I'm freezing extra pulp this year so I can have these muffins during the year when persimmons are not available.Submitted by: GILLEEBEENS

(no ratings)

Submitted by: CHRISTINE618

(no ratings)

low sugar dessert. And for a cheesecake it's lower fat as well. I think it would be really good on a gluten-free crust, but this is a crustless versionSubmitted by: SMBRYCE1