As the leaves turn golden and the air grows crisp, autumn is the perfect time to cozy up with a warm cup of tea and a slice of freshly baked bread. And what better way to do that than with the sweet, tangy flavor of wild persimmons? These fruits may be lesser-known than their domesticated counterparts, but they’re just as delicious and versatile in recipes.
In this article, we’ll explore 18 delectable ways to use wild persimmons, from sweet treats like Wild Persimmon Bread with Walnuts and Wild Persimmon Pudding with Whipped Cream, to savory dishes like Roasted Wild Persimmon Salad with Goat Cheese and Wild Persimmon Glazed Pork Tenderloin. We’ll also dive into the world of condiments, with recipes for Spiced Wild Persimmon Jam and Wild Persimmon Chutney with Ginger and Cloves.
So grab a bag of wild persimmons (or some dried persimmon powder, if you can’t find the real thing) and get ready to indulge in a taste adventure that will leave your taste buds singing.
Wild Persimmon Bread with Walnuts
Harness the sweet, tangy flavor of wild persimmons in this delightful bread recipe, elevated by the richness of walnuts. Perfect for a cozy afternoon or as a thoughtful gift.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup whole wheat flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 cup wild persimmon puree (or cooked and mashed fresh persimmons)
– 1/2 cup chopped walnuts
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flours, sugar, salt, and baking powder.
3. Add melted butter, eggs, persimmon puree, and walnuts. Mix until just combined.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
6. Let cool on wire rack before slicing.
Cooking Time: 45-50 minutes
Spiced Wild Persimmon Jam
Discover the unique flavor of wild persimmons infused with warm spices in this autumnal jam recipe.
Ingredients:
– 2 lbs wild persimmons, chopped
– 1 cup granulated sugar
– 1/4 cup water
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/8 tsp ground cardamom
Instructions:
1. In a large pot, combine the chopped persimmons, sugar, and water.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 20 minutes, stirring occasionally.
3. Add the cinnamon, nutmeg, and cardamom; stir well.
4. Continue simmering for another 10-15 minutes, or until the jam has thickened and passed the “wrinkle test”.
5. Remove from heat and let cool before transferring to a clean glass jar.
Cooking Time: 35-40 minutes
Wild Persimmon and Apple Crumble
This crumble recipe combines the sweetness of wild persimmons with the crunch of apples, topped with a crispy oat mixture. Perfect for a chilly fall evening or a cozy winter morning.
Ingredients:
– 2 cups sliced wild persimmons
– 1 cup sliced Granny Smith apples
– 1/2 cup granulated sugar
– 2 tablespoons all-purpose flour
– 1 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon salt
– 1/2 cup rolled oats
– 1/2 cup brown sugar
– 1/2 cup cold butter, cut into small pieces
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine sliced persimmons and apples.
3. In a separate bowl, mix together granulated sugar, flour, cinnamon, nutmeg, and salt.
4. Add the dry mixture to the fruit mixture and stir until well combined.
5. In a small bowl, combine rolled oats, brown sugar, and cold butter. Use your fingers or a pastry blender to work the butter into the oat mixture until crumbly.
6. Pour the fruit mixture into a 9×9-inch baking dish and top with the oat mixture.
7. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is tender.
Roasted Wild Persimmon Salad with Goat Cheese
This sweet and savory salad combines the natural sweetness of roasted wild persimmons with the tanginess of goat cheese, all on a bed of fresh greens.
Ingredients:
– 2-3 wild persimmons, sliced into wedges
– 1/4 cup olive oil
– 2 tbsp balsamic vinegar
– 1/2 cup crumbled goat cheese
– 4 cups mixed greens (arugula, spinach, etc.)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss persimmon slices with olive oil, salt, and pepper on a baking sheet.
3. Roast for 15-20 minutes or until tender and caramelized.
4. In a large bowl, combine mixed greens and roasted persimmons.
5. Top with crumbled goat cheese and drizzle with balsamic vinegar.
6. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Wild Persimmon Smoothie with Banana and Cinnamon
This refreshing smoothie combines the sweet and tangy flavors of wild persimmons, ripe bananas, and warm cinnamon, perfect for a quick breakfast or afternoon pick-me-up.
Ingredients:
– 1 cup frozen wild persimmon puree
– 2 ripe bananas, sliced
– 1/2 teaspoon ground cinnamon
– 1/2 cup unsweetened almond milk or milk of your choice
– 1 tablespoon honey (optional)
– Ice cubes (as needed)
Instructions:
1. In a blender, combine wild persimmon puree, banana slices, and cinnamon.
2. Add almond milk and honey (if using). Blend until smooth and creamy.
3. Taste and adjust sweetness or spice as desired.
4. Add ice cubes if you prefer a thicker consistency.
5. Blend again until the ice is crushed and the smoothie is frosty.
Cooking Time: None!
Enjoy your delicious and healthy Wild Persimmon Smoothie with Banana and Cinnamon!
Wild Persimmon Chutney with Ginger and Cloves
This sweet and tangy chutney is a perfect accompaniment to grilled meats, naan bread, or as a topping for yogurt or ice cream. The combination of wild persimmons, fresh ginger, and warm spices creates a unique and delicious flavor profile.
Ingredients:
– 2 cups wild persimmon pulp
– 1 cup brown sugar
– 1/4 cup honey
– 1-inch piece fresh ginger, peeled and grated
– 1/2 teaspoon ground cloves
– 1/4 teaspoon salt
– 1/4 cup water
Instructions:
1. Combine wild persimmon pulp, brown sugar, honey, grated ginger, ground cloves, and salt in a saucepan.
2. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 20-25 minutes or until the chutney has thickened.
3. Remove from heat and let cool slightly before transferring to an airtight container.
Cooking Time: 20-25 minutes
Wild Persimmon Pudding with Whipped Cream
This traditional Southern dessert combines the natural sweetness of wild persimmons with creamy whipped cream, perfect for a warm autumn evening. With its moist texture and subtle spice flavor, this pudding is sure to become a family favorite.
Ingredients:
– 2 cups cooked and mashed wild persimmons
– 1 cup heavy cream
– 1/2 cup sugar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 large eggs
– 1 tablespoon cornstarch
– Whipped cream, for serving
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, whisk together sugar, cinnamon, and nutmeg.
3. Add the mashed persimmons, eggs, and cornstarch; mix until smooth.
4. Pour into a 9×13-inch baking dish and bake for 35-40 minutes or until set.
5. Let cool before serving with whipped cream.
Cooking Time: 35-40 minutes
Wild Persimmon Sorbet with Honey and Lime
This refreshing sorbet is a perfect way to enjoy the unique flavor of wild persimmons. With the added sweetness of honey and a squeeze of lime juice, this dessert is sure to delight.
Ingredients:
– 2 cups wild persimmon puree
– 1 cup granulated sugar
– 1/4 cup honey
– 2 tablespoons freshly squeezed lime juice
– 1 cup water
Instructions:
1. In a medium saucepan, combine the persimmon puree, sugar, and honey. Heat over medium heat, stirring until the sugar has dissolved.
2. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes.
3. Remove from heat and stir in the lime juice and water.
4. Let the mixture cool to room temperature, then refrigerate until chilled.
5. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
6. Freeze the sorbet for at least 2 hours before serving.
Cooking Time: 10 minutes
Wild Persimmon and Pecan Muffins
Wild Persimmon and Pecan Muffins Recipe
These moist and flavorful muffins combine the sweet and tangy flavors of wild persimmons with the rich aroma of pecans. Perfect for a breakfast or brunch treat.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 cup buttermilk
– 1/4 cup chopped wild persimmon
– 1/2 cup chopped pecans
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, egg, buttermilk, chopped persimmon, and pecans. Stir until just combined.
4. Pour in vanilla extract and stir until smooth.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Wild Persimmon Glazed Pork Tenderloin
This sweet and tangy glaze elevates a classic pork tenderloin to new heights, perfect for a special occasion or cozy dinner. The wild persimmon adds a unique flavor dimension that complements the rich pork beautifully.
Ingredients:
– 1 (6-8 oz) pork tenderloin
– 1/4 cup wild persimmon puree
– 2 tbsp honey
– 1 tsp Dijon mustard
– 1 tsp olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together persimmon puree, honey, mustard, and salt.
3. Place the pork tenderloin on a baking sheet lined with parchment paper.
4. Brush the glaze all over the pork, making sure it’s fully coated.
5. Drizzle olive oil over the pork and season with pepper.
6. Roast in the preheated oven for 20-25 minutes or until the internal temperature reaches 145°F (63°C).
7. Let rest for 5 minutes before slicing and serving.
Cooking Time: 20-25 minutes
Wild Persimmon and Vanilla Bean Ice Cream
This unique ice cream recipe combines the sweet, earthy flavor of wild persimmons with the warm, comforting taste of vanilla bean. The result is a one-of-a-kind dessert that’s perfect for adventurous eaters.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup pureed wild persimmon (see note)
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon kosher salt
– 1/2 vanilla bean, split lengthwise
Instructions:
1. In a medium saucepan, combine cream, milk, sugar, and salt. Heat over medium heat, stirring occasionally, until sugar has dissolved and mixture is hot but not boiling.
2. Remove from heat and stir in pureed persimmon and vanilla extract.
3. Let mixture steep for at least 30 minutes to allow flavors to meld.
4. Strain mixture through a fine-mesh sieve into an ice cream maker.
5. Churn according to manufacturer’s instructions until ice cream is creamy and smooth.
6. Stir in vanilla bean, then transfer ice cream to an airtight container and freeze for at least 2 hours.
Cook Time: 30 minutes
Freeze Time: At least 2 hours
Wild Persimmon BBQ Sauce for Grilling
This sweet and tangy Wild Persimmon BBQ Sauce is the perfect accompaniment to your grilled meats, adding a depth of flavor and a pop of color to your summer barbecues.
Ingredients:
– 1 cup cooked persimmons (canned or fresh)
– 1/2 cup ketchup
– 1/4 cup apple cider vinegar
– 2 tablespoons brown sugar
– 1 tablespoon Worcestershire sauce
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine cooked persimmons, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, and smoked paprika.
2. Blend until smooth, adjusting seasoning as needed.
3. Brush the BBQ sauce onto your grilled meats during the last 5-7 minutes of cooking.
4. Serve immediately and enjoy!
Cooking Time:
– Prep time: 10 minutes
– Grill time: variable (depending on meat type and desired level of doneness)
Wild Persimmon and Oatmeal Cookies
These cookies combine the natural sweetness of wild persimmons with the heartiness of oatmeal, making them a perfect fall treat.
Ingredients:
– 1 cup rolled oats
– 1/2 cup all-purpose flour
– 1/4 cup packed brown sugar
– 1/4 cup granulated sugar
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1/2 cup wild persimmon puree (canned or fresh)
– Optional: chopped walnuts or pecans for added texture
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together oats, flour, brown sugar, granulated sugar, baking soda, and salt.
3. In a large bowl, cream butter and egg until smooth. Add persimmon puree and mix well.
4. Gradually add the dry ingredients to the wet mixture and stir until combined.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
6. Bake for 10-12 minutes or until edges are lightly golden.
Cooking Time: 10-12 minutes
Wild Persimmon Tart with Almond Crust
This sweet and tangy tart showcases the unique flavor of wild persimmons, paired with a crunchy almond crust. Perfect for fall gatherings or as a special dessert.
Ingredients:
– 1 cup wild persimmons, pureed
– 1 1/2 cups all-purpose flour
– 1/2 cup sliced almonds
– 1/4 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 tablespoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour, almonds, confectioners’ sugar, and salt.
3. Add granulated sugar, melted butter, eggs, and vanilla extract; mix until a dough forms.
4. Press dough into a 9-inch tart pan with a removable bottom.
5. Pour pureed persimmons over the crust.
6. Bake for 40-45 minutes or until crust is golden brown and filling is set.
Cooking Time: 40-45 minutes
Wild Persimmon and Cranberry Compote
This sweet and tangy compote is a perfect blend of fall’s bounty, combining the natural sweetness of wild persimmons with the tartness of cranberries. It’s a delicious topping for yogurt, oatmeal, or even as a glaze for meats or cheeses.
Ingredients:
– 2 cups wild persimmon pulp
– 1 cup fresh or frozen cranberries
– 1/4 cup honey
– 2 tablespoons lemon juice
– 1/4 teaspoon ground cinnamon
Instructions:
1. In a medium saucepan, combine wild persimmon pulp, cranberries, honey, lemon juice, and cinnamon.
2. Bring the mixture to a simmer over medium heat.
3. Reduce heat to low and let cook for 20-25 minutes, or until the compote has thickened slightly and the flavors have melded together.
4. Remove from heat and let cool to room temperature.
Cooking Time: 20-25 minutes
Wild Persimmon Infused Vodka Cocktail
Experience the sweet and tangy flavors of wild persimmons in this unique vodka cocktail. This refreshing drink is perfect for fall gatherings or cozy winter nights.
Ingredients:
– 1 cup wild persimmon puree
– 1 bottle vodka (at least 80 proof)
– 2 cups simple syrup (equal parts water and granulated sugar, dissolved)
– 1/4 cup freshly squeezed lime juice
– Ice cubes
– Lime wedges for garnish
Instructions:
1. Combine the wild persimmon puree and vodka in a glass jar or container. Stir to combine.
2. Add the simple syrup and stir until well combined.
3. Cover the mixture and refrigerate for at least 24 hours to allow flavors to meld.
4. Strain the mixture through a cheesecloth or fine-mesh sieve into a clean bottle. Discard solids.
5. Mix in the freshly squeezed lime juice.
6. Fill a cocktail shaker with ice and add the infused vodka mixture. Shake until chilled.
7. Strain into a chilled glass filled with ice cubes. Garnish with a lime wedge.
Cooking Time: 24 hours (for infusion)
Wild Persimmon and Sweet Potato Soup
This hearty soup combines the sweet flavors of wild persimmons with the comforting warmth of roasted sweet potatoes, creating a perfect blend for a chilly fall or winter evening.
Ingredients:
– 2 cups cooked wild persimmons (or canned)
– 1 large sweet potato, peeled and cubed
– 4 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potato cubes with 2 tablespoons of olive oil and roast for 20-25 minutes or until tender.
3. In a large pot, sauté chopped onion and minced garlic in remaining 2 tablespoons of olive oil over medium heat until softened.
4. Add roasted sweet potatoes, wild persimmon, and vegetable broth to the pot. Bring to a simmer.
5. Reduce heat and let soup cook for an additional 10-15 minutes or until flavors have melded together.
6. Season with salt and pepper to taste.
Cooking Time: 35-40 minutes
Wild Persimmon and Dark Chocolate Bark
Elevate your snacking game with this unique and flavorful combination of wild persimmons and dark chocolate. This recipe is perfect for those looking to add a touch of autumnal sweetness to their lives.
Ingredients:
– 1 cup dark chocolate chips (at least 70% cocoa)
– 1/2 cup dried wild persimmon
– 1 tablespoon honey
– 1/4 teaspoon salt
– 1/4 cup chopped pecans or walnuts (optional)
Instructions:
1. Line a baking sheet with parchment paper.
2. Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
3. Stir in the honey and salt until well combined.
4. Fold in the dried wild persimmon and nuts (if using).
5. Pour the mixture onto the prepared baking sheet.
6. Refrigerate for at least 30 minutes to set.
7. Break into pieces and serve.
Cooking Time: 30 minutes (including setting time)
Summary
Get ready to fall in love with the sweet and tangy flavors of wild persimmons! As autumn arrives, indulge in these 18 delicious recipes that showcase the versatility of this seasonal fruit. From savory dishes like Wild Persimmon Glazed Pork Tenderloin and Roasted Wild Persimmon Salad with Goat Cheese, to sweet treats like Wild Persimmon Pudding with Whipped Cream and Wild Persimmon Sorbet with Honey and Lime, there’s something for everyone. Whether you’re a fan of baking, cooking, or just want to try new flavors, this article has you covered. So go ahead, get creative, and make the most of wild persimmons this autumn!
