Type what you have

Ingredients

• ✓ fuyu persimmon
• apple
• brown sugar
• cinnamon
• ginger
• lemon
• lemon zest

Instructions

1. 1 Heat mashed persimmons in a saucepan over medium heat. Stir apple, brown sugar, cinnamon, ginger, lemon juice, and lemon zest into persimmons. Bring mixture to a boil, reduce heat to medium-low, and simmer until sauce is desired consistency and flavors blend, 10 to 15 minutes.

By taemee

Ingredients

• ✓ fuyu persimmon
• lemon
• agave syrup
• cinnamon
• clove

Instructions

1. 1 Place persimmons into a slow cooker; drizzle with lemon juice. Cover the slow cooker.
2. 2 Cook on High for about 2 hours.
3. 3 Mash persimmons with a potato masher. Stir in agave syrup, cinnamon, and cloves until incorporated. Cover the slow cooker.
4. 4 Cook on Low, uncovered, for 8 hours to overnight, stirring several times to prevent burning during the cooking period.
5. 5 Inspect 4 (or more) half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until persimmon mixture is ready. Wash new, unused lids and rings in warm, soapy water.
6. 6 Purée persimmon mixture with an immersion blender until smooth (or purée in batches in a blender).
7. 7 Pack persimmon butter into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
8. 8 Cool to room temperature, then store in the refrigerator.

By Cathy

Ingredients

• ✓ fuyu persimmon
• brown sugar
• cinnamon
• cornstarch
• salt
• graham cracker
• butter

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Combine brown sugar, cinnamon, cornstarch, and sea salt in a small bowl. Spread half of the persimmons into an 8-inch deep pie plate. Sprinkle with half of the the sugar mixture. Repeat with the remaining persimmons and sugar mixture. Set aside. Mix graham cracker crumbs and melted butter until evenly combined. Spread crust evenly over persimmons.
3. 3 Bake until crust is golden brown and persimmons are tender, about 45 minutes. Serve warm.

By Krystal

Ingredients

• ✓ fuyu persimmon
• burrata cheese
• balsamic glaze
• olive oil
• basil
• black pepper

Instructions

1. 1 Place persimmon rounds on a platter. Cut burrata ball into 5 or 6 pieces, ensuring that each piece has some of the firm outer shell (mozzarella) as well as some of the creamy inside (stracciatella and cream). Distribute burrata pieces around persimmon rounds. Drizzle with balsamic glaze and olive oil. Scatter basil leaves on top and sprinkle with pepper.

By Kim's Cooking Now

Ingredients

• ✓ fuyu persimmon
• butter
• all-purpose flour
• white sugar
• brown sugar
• lemon juice
• cinnamon
• pie crust
• cinnamon sugar

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Melt butter in a saucepan. Stir in flour to form a paste. Add white sugar, brown sugar, lemon juice, and cinnamon; bring to a boil. Reduce heat and simmer until sugar is dissolved.
3. 3 Line a 9-inch pie plate with 1 crust. Fill with sliced persimmons, mounding them slightly in the center. Pour sugar-butter mixture over the persimmons.
4. 4 Sprinkle cinnamon sugar over the second pie crust. Cut into strips. Make an X with the 2 longest strips in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice.
5. 5 Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until crust is golden brown, about 45 minutes more. Cool pie completely on a wire rack, about 2 hours.

By Amanda123

Ingredients

• ✓ fuyu persimmon
• spinach
• pomegranate seed
• goat cheese
• almond
• olive oil
• orange juice
• lemon juice
• dijon mustard
• salt
• pepper

Instructions

1. 1 Slice persimmon into 1/4-inch rounds, then slice each round into quarters.
2. 2 Place chopped spinach into a salad bowl. Top with persimmon quarters, pomegranate seeds, goat cheese, and sliced almonds.
3. 3 Whisk together olive oil, orange juice, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Drizzle vinaigrette over salad and toss lightly to coat. Serve immediately.

By Kim's Cooking Now

Ingredients

• ✓ fuyu persimmon
• macadamia nut
• maple syrup
• salt
• orange juice
• lemon juice
• maple syrup
• black pepper
• kale
• olive oil
• salt
• pomegranate seed

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Toss macademia nuts with 1 tablespoon maple syrup and pinch of salt; spread on baking sheet.
3. 3 Toast macademia nuts in the preheated oven until lightly golden, about 5 minutes. Remove from oven and coat with 1 tablespoon maple syrup.
4. 4 Whisk orange juice, lemon juice, 1 tablespoon maple syrup, and ground black pepper together in a small bowl to make dressing.
5. 5 Place kale pieces, 1 tablespoon olive oil, and 1/2 teaspoon salt in a large bowl; massage with your hands until kale is tender, 3 to 5 minutes. Add persimmon slices and dressing and toss to mix. Top with pomegranate seeds and maple-roasted macademia nuts.

By VeggieCravings

Ingredients

• ✓ fuyu persimmon
• cane sugar
• milk
• buttermilk
• butter
• baking powder
• cornmeal
• all-purpose flour
• cinnamon
• nutmeg
• vanilla powder
• lemon zest
• lemon juice
• cornstarch
• sugar
• brown sugar
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x9-inch square baking dish with 1 tablespoon butter; set aside.
2. 2 Place persimmon chunks in a large mixing bowl; sprinkle in brown sugar, white sugar, cornstarch, lemon juice, lemon zest, vanilla powder, nutmeg, and cinnamon. Stir until well combined; set aside.
3. 3 Combine flour, cornmeal, and baking powder in a mixing bowl. Cut in 1/2 cup butter until mixture resembles small pebbles. Slowly add buttermilk, little by little, mixing with your hands until forms a ball; turn dough out onto a flour-dusted work surface. Knead until smooth. Roll into an 8x8-inch, 1/2-inch thick square.
4. 4 Pour persimmon mixture and all juices into the prepared baking dish. Tear off pieces of dough; lay them, like patchwork, on top of persimmons, allowing a bit of space between dough pieces so juices can bubble up around dough.
5. 5 Brush dough pieces with milk; sprinkle with cane sugar.
6. 6 Bake in the preheated oven until persimmons are bubbling and biscuit topping is browned, about 40 minutes. Cool before serving.

By Buckwheat Queen

Ingredients

• ✓ fuyu persimmon
• pomegranate
• orange
• grapefruit
• orange blossom water
• confectioners' sugar
• heavy cream
• coconut oil
• sea salt
• egg yolk
• white sugar
• lemon
• white vinegar
• orange blossom water
• cornstarch
• sugar
• white sugar
• egg white

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with parchment paper. Invert a small bowl onto the parchment paper and trace the rim with a pencil. Repeat twice more. Flip parchment paper over.
2. 2 Beat egg whites in a large bowl with an electric mixer until soft peaks begin to form. Gradually add white sugar, with the mixer running. Whisk superfine sugar and cornstarch in a small bowl. Gradually beat into the meringue. Continue beating meringue until stiff, glossy peaks form. Beat in orange blossom water and vinegar.
3. 3 Spoon meringue into the traced circles. Make the borders higher than the center, to leave room for the filling.
4. 4 Bake meringues in the preheated oven until firm and dry to the touch, about 1 hour.
5. 5 Meanwhile, make the lemon curd. Fill a medium saucepan with 1 inch of water and bring to a bare simmer.
6. 6 Whisk lemon juice, lemon zest, sugar, egg yolks, and salt together in a glass bowl. Set the bowl over the simmering water. Cook, whisking constantly, until curd foams, then thickens, about 10 minutes. Remove the bowl from the simmering water. Gradually whisk in coconut oil until melted and incorporated.
7. 7 Strain the curd through a fine-mesh sieve; discard solids left in the strainer. Press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Transfer to the refrigerator.
8. 8 Turn off oven and keep meringues inside until completely dry, about 1 hour.
9. 9 Combine heavy cream, confectioners' sugar, and orange blossom water in a bowl. Beat with an electric mixer until soft peaks form.
10. 10 Spoon lemon curd into the center of the cooled meringues. Mound whipped cream over the curd. Arrange grapefruit, orange, and persimmon slices on top. Sprinkle pomegranate seeds over the top.

By LauraF

Ingredients

• ✓ fuyu persimmon
• pomegranate seed
• feta cheese
• mixed greens
• black pepper
• salt
• garlic
• brown sugar
• maple syrup
• olive oil
• balsamic vinegar
• maple syrup
• cumin
• paprika
• salt
• pumpkin seed
• olive oil
• black pepper
• salt
• olive oil
• butternut squash

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Toss butternut squash with olive oil, salt, and pepper. Spread out on the prepared baking sheet.
3. 3 Roast in the preheated oven until browned on the edges, stirring halfway through, 20 to 30 minutes. Let cool to room temperature.
4. 4 Meanwhile, prepare pumpkin seeds. Heat oil in a small frying pan over medium heat. Add pumpkin seeds, salt, paprika, and cumin. Cook, stirring often, until fragrant, 2 to 3 minutes. Add maple syrup, stir to coat, and remove from heat.
5. 5 Combine balsamic vinegar, olive oil, maple syrup, brown sugar, garlic, salt, and pepper in a glass jar with a screw-top lid. Tighten lid and shake vigorously to emulsify dressing.
6. 6 Layer mixed greens, persimmons, cooled butternut squash, feta, pomegranate seeds, and pumpkin seeds on a large platter. Drizzle 1 to 2 tablespoons of vinaigrette over salad and serve remainder alongside.

By bgalca