18 Delicious Persimmon Recipes Savory and Sweet

Dive into the sweet and savory world of persimmons with our roundup of 18 Delicious Persimmon Recipes that promise to spice up your meals! Whether you’re craving a cozy autumn dessert or a vibrant, healthy dish, these recipes are your ticket to exploring this versatile fruit’s potential. Perfect for home cooks looking to add a seasonal twist to their repertoire. Ready to get inspired? Let’s cook!

Savory Persimmon and Goat Cheese Tart

This Savory Persimmon and Goat Cheese Tart is a delightful blend of sweet and tangy flavors, perfect for impressing guests or treating yourself to a gourmet snack.

Ingredients

• 1 sheet puff pastry, thawed
• 2 ripe persimmons, thinly sliced
• 4 oz goat cheese, crumbled
• 2 tbsp honey
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F. Roll out the puff pastry on a lightly floured surface to a 12-inch square, then transfer to a baking sheet lined with parchment paper.
2. Using a fork, prick the pastry all over except for a 1-inch border around the edges. Brush the edges with the beaten egg for a golden finish.
3. Arrange the persimmon slices evenly over the pastry, staying within the border. Sprinkle the crumbled goat cheese on top, then drizzle with honey and olive oil. Season with salt and black pepper.
4. Bake for 20-25 minutes, until the pastry is puffed and golden and the persimmons are tender.
5. Let the tart cool for 5 minutes before slicing. The contrast of the creamy goat cheese with the sweet persimmons and flaky pastry creates a symphony of textures and flavors.

Tip: For an extra touch of elegance, garnish with fresh thyme leaves before serving.

Roasted Persimmon and Butternut Squash Soup

Warm up your autumn evenings with this velvety Roasted Persimmon and Butternut Squash Soup, where sweet meets savory in the most comforting way.

Ingredients

• 2 large persimmons, peeled and quartered
• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground cinnamon
• 1/4 cup heavy cream (optional)

Instructions

1. Preheat your oven to 400°F. Toss the persimmons and butternut squash with 1 tbsp olive oil on a baking sheet. Roast for 25 minutes until caramelized and tender.
2. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
3. Add the roasted persimmons, butternut squash, vegetable broth, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp ground cinnamon to the pot. Bring to a boil, then simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream if using, and heat through for another 2 minutes.

The magic of this soup lies in the roasting process, which deepens the flavors of the persimmons and squash, creating a rich, autumnal harmony that’s both nourishing and indulgent.

Tip: For an extra touch of elegance, garnish each bowl with a drizzle of cream and a sprinkle of cinnamon before serving.

Persimmon and Prosciutto Flatbread

This Persimmon and Prosciutto Flatbread is a delightful blend of sweet and savory, perfect for those who love a gourmet twist on their pizza night.

Ingredients

• 1 pre-made flatbread crust (about 12 inches)
• 2 tablespoons olive oil
• 1/2 cup ricotta cheese
• 1 ripe persimmon, thinly sliced
• 2 ounces prosciutto, torn into pieces
• 1/4 cup arugula
• 1 tablespoon balsamic glaze
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F. Place the flatbread crust on a baking sheet and brush evenly with 1 tablespoon of olive oil.
2. Spread the ricotta cheese over the flatbread, leaving a small border around the edges. Arrange the persimmon slices and prosciutto pieces on top.
3. Drizzle the remaining 1 tablespoon of olive oil over the flatbread and season with salt and pepper to taste.
4. Bake for 12-15 minutes, or until the edges are golden and the prosciutto is slightly crispy.
5. Remove from the oven and top with fresh arugula. Drizzle with balsamic glaze before serving.

The combination of creamy ricotta, sweet persimmon, and salty prosciutto creates a flavor profile that’s both sophisticated and comforting.

Tip: For an extra crunch, toast the flatbread crust for 3-4 minutes before adding the toppings.

Spicy Persimmon Salsa

Spice up your snack time with this vibrant Spicy Persimmon Salsa, a sweet and fiery twist on traditional salsa that’s sure to impress.

Ingredients

• 2 ripe persimmons, peeled and diced
• 1/2 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp ground cumin

Instructions

1. In a medium bowl, combine the diced persimmons, red onion, jalapeño, and cilantro.
2. In a small bowl, whisk together the lime juice, honey, salt, and ground cumin until well blended.
3. Pour the dressing over the persimmon mixture and gently toss to coat all the ingredients evenly.
4. Let the salsa sit for at least 15 minutes before serving to allow the flavors to meld together.

The contrast between the sweet persimmons and the heat from the jalapeño creates a salsa that’s unexpectedly addictive. Perfect for those who love a little sweetness with their spice.

Tip: For an extra kick, leave some of the jalapeño seeds in the salsa.

Persimmon and Kale Salad with Maple Dressing

This Persimmon and Kale Salad with Maple Dressing is a vibrant mix of sweet and earthy flavors, perfect for brightening up your meal with a burst of color and nutrition.

Ingredients

• 4 cups chopped kale, stems removed
• 2 ripe persimmons, sliced
• 1/4 cup chopped walnuts
• 1/4 cup dried cranberries
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, massage the kale with olive oil for about 2 minutes until it starts to soften and turn bright green.
2. Add the sliced persimmons, chopped walnuts, and dried cranberries to the bowl with the kale.
3. In a small bowl, whisk together the maple syrup, apple cider vinegar, salt, and black pepper to create the dressing.
4. Pour the dressing over the salad and toss gently to combine all the ingredients evenly.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

The crunch of walnuts against the soft sweetness of persimmons creates a delightful contrast, while the maple dressing ties everything together with its warm, autumnal notes.

Tip: For an extra layer of flavor, toast the walnuts in a dry skillet over medium heat for 3-4 minutes before adding them to the salad.

Grilled Persimmon and Chicken Skewers

These Grilled Persimmon and Chicken Skewers are a delightful mix of sweet and savory, perfect for your next backyard BBQ or cozy indoor grilling session.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 firm persimmons, peeled and cut into 1-inch chunks
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. In a large bowl, whisk together 2 tbsp olive oil, 1 tbsp honey, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Add the chicken cubes to the bowl and toss to coat evenly. Let marinate for at least 10 minutes.
4. Thread the marinated chicken and persimmon chunks alternately onto the soaked skewers.
5. Grill the skewers for 4-5 minutes per side, or until the chicken is cooked through and the persimmons are slightly caramelized.

The smoky paprika and sweet honey glaze create a beautiful caramelization on the skewers, while the persimmons add a juicy, fruity contrast that’s unexpectedly delicious.

Tip: For an extra flavor boost, brush the skewers with any remaining marinade during the last minute of grilling.

Persimmon and Brie Stuffed Chicken

Elevate your weeknight dinner with this Persimmon and Brie Stuffed Chicken, a delightful combination of sweet, creamy, and savory flavors that’s sure to impress.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 ripe persimmon, diced
• 4 oz Brie cheese, cut into small pieces
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1/2 cup chicken broth

Instructions

1. Preheat your oven to 375°F (190°C).
2. Make a pocket in each chicken breast by slicing horizontally, being careful not to cut all the way through.
3. Stuff each chicken breast with equal amounts of diced persimmon and Brie pieces.
4. Season the outside of each chicken breast with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme.
5. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown.
6. Pour 1/2 cup chicken broth into the skillet around the chicken, then transfer the skillet to the oven.
7. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

The melted Brie and sweet persimmon create a luxurious filling that turns simple chicken into a gourmet meal. Perfect for when you want to add a touch of elegance to your dinner table without spending hours in the kitchen.

Tip: For an extra layer of flavor, drizzle the cooked chicken with a balsamic reduction before serving.

Savory Persimmon and Mushroom Risotto

This Savory Persimmon and Mushroom Risotto is a delightful twist on the classic, blending the sweetness of persimmons with the earthy depth of mushrooms for a dish that’s as comforting as it is elegant.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1 large Fuyu persimmon, peeled and diced
• 1 cup sliced cremini mushrooms
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. In a large pan, heat olive oil and 1 tbsp butter over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
2. Add Arborio rice, stirring to coat with the oil and butter, and toast for 2 minutes until slightly golden.
3. Pour in white wine, stirring continuously until fully absorbed.
4. Begin adding warm broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
5. In a separate pan, sauté mushrooms in the remaining 1 tbsp butter over medium heat until golden, about 5 minutes. Season with 1/4 tsp salt and pepper.
6. Gently fold the sautéed mushrooms, diced persimmon, Parmesan cheese, fresh thyme, and remaining 1/4 tsp salt into the risotto. Cook for an additional 2 minutes to meld the flavors.
7. Serve immediately, garnished with extra thyme or Parmesan if desired.

The magic of this risotto lies in the contrast between the creamy rice and the bursts of sweet persimmon, making it a standout dish that’s sure to impress.

Tip: For an extra layer of flavor, try roasting the persimmon before adding it to the risotto.

Persimmon and Bacon Jam Crostini

Imagine biting into a crostini where the sweet, jammy persimmons meet the smoky crunch of bacon—this is your new favorite appetizer.

Ingredients

• 1 cup ripe persimmons, peeled and diced
• 4 slices thick-cut bacon, chopped
• 1/4 cup brown sugar
• 2 tbsp apple cider vinegar
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 baguette, sliced into 1/2-inch pieces
• 2 tbsp olive oil
• 1/4 cup goat cheese, for serving
• Fresh thyme leaves, for garnish

Instructions

1. Preheat your oven to 375°F. Arrange the baguette slices on a baking sheet, brush with olive oil, and bake for 10 minutes until golden and crisp. Set aside.
2. In a skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. In the same skillet, add the diced persimmons, brown sugar, apple cider vinegar, salt, and black pepper. Cook over medium-low heat, stirring occasionally, until the persimmons break down and the mixture thickens into a jam-like consistency, about 15 minutes.
4. Stir the cooked bacon back into the persimmon jam. Remove from heat.
5. To assemble, spread a generous amount of goat cheese on each crostini, top with a spoonful of the persimmon and bacon jam, and garnish with fresh thyme leaves.

The magic of this crostini lies in the contrast between the creamy goat cheese and the sticky-sweet jam, with bacon adding a punch of umami.

Tip: For an extra layer of flavor, drizzle the assembled crostini with a bit of honey before serving.

Roasted Persimmon and Garlic Mashed Potatoes

Transform your classic mashed potatoes with the sweet and earthy flavors of roasted persimmon and garlic for a side dish that steals the show.

Ingredients

• 2 large persimmons, peeled and quartered
• 4 large russet potatoes, peeled and cubed
• 4 cloves garlic, peeled
• 1/4 cup unsalted butter
• 1/2 cup whole milk
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 400°F. Toss the persimmon quarters and garlic cloves with 1 tbsp olive oil on a baking sheet. Roast for 20 minutes until soft and slightly caramelized.
2. While the persimmons roast, place the potatoes in a large pot of salted water. Bring to a boil and cook for 15 minutes, or until tender.
3. Drain the potatoes and return them to the pot. Add the roasted persimmons, garlic, butter, milk, remaining 1 tbsp olive oil, salt, and pepper. Mash until smooth and creamy.
4. Serve warm, garnished with a drizzle of olive oil or a pat of butter if desired.

The roasted persimmons add a subtle sweetness that perfectly balances the savory garlic, creating a mash that’s anything but ordinary.

Tip: For an extra smooth texture, pass the mashed potatoes through a ricer before adding the persimmons and garlic.

Persimmon and Caramelized Onion Pizza

This Persimmon and Caramelized Onion Pizza blends sweet and savory flavors for a gourmet twist on pizza night that’s sure to impress.

Ingredients

• 1 pre-made pizza dough (about 1 lb)
• 2 tbsp olive oil, divided
• 1 large onion, thinly sliced
• 1 tsp sugar
• 1/2 tsp salt
• 1 ripe persimmon, thinly sliced
• 1 cup shredded mozzarella cheese
• 1/2 cup crumbled goat cheese
• 1 tbsp balsamic glaze
• Fresh thyme leaves for garnish

Instructions

1. Preheat your oven to 425°F. Roll out the pizza dough on a floured surface to your desired thickness and transfer to a baking sheet.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add the onion, sugar, and 1/2 tsp salt. Cook, stirring occasionally, for about 15 minutes until the onions are golden and caramelized.
3. Brush the pizza dough with the remaining 1 tbsp olive oil. Spread the caramelized onions evenly over the dough, then top with persimmon slices, mozzarella, and goat cheese.
4. Bake for 12-15 minutes, until the crust is golden and the cheese is bubbly.
5. Drizzle with balsamic glaze and sprinkle with fresh thyme leaves before serving.

The combination of sweet persimmon, rich caramelized onions, and tangy goat cheese creates a pizza that’s as beautiful as it is flavorful.

Tip: For an extra crispy crust, preheat your baking sheet in the oven before adding the rolled-out dough.

Savory Persimmon and Herb Stuffing

This Savory Persimmon and Herb Stuffing is a delightful twist on the classic, blending sweet persimmons with aromatic herbs for a dish that’s as flavorful as it is colorful.

Ingredients

• 1 loaf day-old sourdough bread, cut into 1-inch cubes (about 8 cups)
• 2 ripe Fuyu persimmons, peeled and diced
• 1 large onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/2 cup unsalted butter
• 2 cups chicken or vegetable broth
• 2 large eggs, beaten
• 1/4 cup fresh sage, chopped
• 1/4 cup fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, melt the butter. Add the onion, celery, and garlic, sautéing until soft, about 5 minutes.
3. In a large bowl, combine the bread cubes, sautéed vegetables, diced persimmons, sage, thyme, salt, and pepper. Toss gently to mix.
4. Pour the beaten eggs and broth over the bread mixture, stirring until all the bread is moistened.
5. Transfer the mixture to the prepared baking dish, cover with foil, and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and crispy.

The natural sweetness of persimmons pairs beautifully with the earthy herbs, creating a stuffing that’s moist inside with a perfectly crispy top.

Tip: For an extra crunch, sprinkle the top with chopped walnuts before the final bake.

Persimmon and Duck Confit Salad

This Persimmon and Duck Confit Salad combines the rich, savory flavors of duck with the sweet, crisp freshness of persimmons for a dish that’s as elegant as it is easy to make.

Ingredients

• 2 cups mixed salad greens
• 1 ripe persimmon, sliced
• 1 duck confit leg, meat shredded
• 1/4 cup crumbled goat cheese
• 2 tbsp chopped walnuts
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions

1. In a large bowl, toss the mixed salad greens with 2 tbsp olive oil, 1 tbsp balsamic vinegar, and 1 tsp honey until evenly coated. Season with salt and pepper to taste.
2. Add the sliced persimmon, shredded duck confit, 1/4 cup crumbled goat cheese, and 2 tbsp chopped walnuts to the bowl. Gently toss to combine all the ingredients.
3. Divide the salad between two plates and serve immediately. The contrast between the tender duck and the crisp persimmon slices makes every bite a delightful mix of textures and flavors.

Tip: For an extra layer of flavor, toast the walnuts in a dry pan over medium heat for 2-3 minutes before adding them to the salad.

Spiced Persimmon Chutney

This Spiced Persimmon Chutney is a sweet and tangy condiment that brings a burst of flavor to any meal, perfect for those who love a little spice in their life.

Ingredients

• 4 ripe persimmons, peeled and diced
• 1 cup apple cider vinegar
• 1 cup brown sugar
• 1 small onion, finely chopped
• 1 tbsp ginger, grated
• 1 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1/4 tsp cayenne pepper

Instructions

1. In a medium saucepan, combine the diced persimmons, apple cider vinegar, and brown sugar over medium heat. Stir until the sugar dissolves.
2. Add the finely chopped onion, grated ginger, cinnamon, cloves, nutmeg, salt, and cayenne pepper to the saucepan. Stir well to combine.
3. Bring the mixture to a boil, then reduce the heat to low. Simmer for 45 minutes, stirring occasionally, until the chutney thickens and the persimmons are soft.
4. Remove from heat and let cool before serving. The chutney will continue to thicken as it cools.

The magic of this chutney lies in the balance of sweet persimmons and the warmth of spices, creating a condiment that’s both versatile and unforgettable.

Tip: For a smoother texture, blend the chutney after cooling to your desired consistency.

Persimmon and Sausage Stuffed Acorn Squash

This Persimmon and Sausage Stuffed Acorn Squash is a delightful blend of sweet and savory, perfect for a cozy dinner that feels a bit special.

Ingredients

• 2 medium acorn squashes, halved and seeded
• 1 tbsp olive oil
• 1/2 lb Italian sausage, casing removed
• 1/2 cup diced onion
• 1 persimmon, diced
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground cinnamon
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 400°F. Brush the inside of each acorn squash half with olive oil and place cut-side down on a baking sheet. Bake for 25 minutes until tender.
2. While the squash bakes, cook the Italian sausage in a skillet over medium heat until browned, about 5 minutes. Add the onion and cook until soft, about 3 minutes.
3. Stir in the persimmon, dried cranberries, pecans, salt, pepper, and cinnamon. Cook for another 2 minutes until everything is well combined and fragrant.
4. Flip the baked squash halves cut-side up. Divide the sausage mixture among them, then top each with mozzarella cheese. Return to the oven for 10 minutes until the cheese is melted and bubbly.

The contrast of the creamy squash with the crunchy pecans and sweet persimmons makes every bite a little adventure.

Tip: For a vegetarian version, swap the sausage for cooked quinoa and add an extra pinch of cinnamon for warmth.

Persimmon and Blue Cheese Endive Boats

These Persimmon and Blue Cheese Endive Boats are a delightful blend of sweet and tangy, perfect for your next appetizer spread.

Ingredients

• 4 heads of endive, separated into leaves
• 2 ripe persimmons, diced
• 1/2 cup crumbled blue cheese
• 1/4 cup chopped walnuts
• 2 tbsp honey
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F. Spread the chopped walnuts on a baking sheet and toast for 5-7 minutes, until fragrant. Let cool.
2. In a small bowl, whisk together the honey, olive oil, salt, and black pepper.
3. Arrange the endive leaves on a serving platter. Spoon the diced persimmons into each leaf.
4. Sprinkle the crumbled blue cheese and toasted walnuts over the persimmons.
5. Drizzle the honey mixture evenly over the filled endive leaves.

The contrast between the crisp endive, creamy blue cheese, and sweet persimmons creates a bite that’s as visually appealing as it is tasty.

Tip: For an extra crunch, try swapping walnuts with pecans or almonds.

Savory Persimmon and Walnut Pesto Pasta

This Savory Persimmon and Walnut Pesto Pasta is a delightful twist on traditional pesto, offering a sweet and nutty flavor that perfectly coats your favorite pasta.

Ingredients

• 1 cup ripe persimmon, peeled and chopped
• 1/2 cup walnuts, toasted
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 oz pasta of your choice

Instructions

1. In a food processor, combine the persimmon, toasted walnuts, Parmesan cheese, and minced garlic. Pulse until the mixture is finely chopped.
2. With the processor running, slowly add the olive oil until the pesto is smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper, then pulse to combine.
3. Cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of the pasta water.
4. In a large bowl, toss the hot pasta with the pesto, adding reserved pasta water as needed to loosen the sauce.

The unique combination of sweet persimmon and earthy walnuts creates a pesto that’s both vibrant and comforting, making this dish a standout for any pasta night.

Tip: For an extra layer of flavor, sprinkle additional toasted walnuts and Parmesan on top before serving.

Persimmon and Thyme Roasted Pork Tenderloin

This Persimmon and Thyme Roasted Pork Tenderloin is a showstopper that combines sweet, fruity flavors with savory herbs for a dish that’s as beautiful as it is delicious.

Ingredients

• 1 pork tenderloin (about 1 to 1.5 pounds)
• 2 ripe persimmons, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. Rub the pork tenderloin with 1 tablespoon of olive oil, then season all over with salt and black pepper.
3. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2 minutes per side.
4. Transfer the seared pork to the prepared baking sheet. Arrange the persimmon slices around the pork, then drizzle everything with honey and balsamic vinegar. Sprinkle fresh thyme leaves over the top.
5. Roast in the preheated oven for 20-25 minutes, or until the pork reaches an internal temperature of 145°F and the persimmons are tender and caramelized.
6. Let the pork rest for 5 minutes before slicing. Serve with the roasted persimmons and any pan juices drizzled over the top.

The magic of this dish lies in the caramelized persimmons, which add a subtle sweetness that perfectly complements the savory pork and aromatic thyme.

Tip: For an extra flavor boost, let the pork marinate with the thyme, salt, and pepper for an hour before cooking.

Conclusion

We hope this roundup of 18 delicious persimmon recipes inspires your next kitchen adventure, whether you’re craving something sweet or savory. Each dish offers a unique way to enjoy this versatile fruit. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!