As autumn harvest approaches, many of us are on the lookout for new and exciting ways to use the season’s bounty. One often-overlooked ingredient that deserves a spot in your kitchen this time of year is the wild persimmon. Native to North America, these sweet and tangy fruits can be used in everything from baked goods to savory dishes. In fact, with their rich flavor profile and versatility, it’s no wonder why many chefs and home cooks are embracing wild persimmons as a fall favorite.
In this article, we’ll explore 18 delicious recipes that showcase the wild persimmon’s unique charm. From classic desserts like Wild Persimmon Pudding with Cinnamon to savory dishes like Roasted Wild Persimmon and Goat Cheese Salad, there’s something for everyone in our roundup of autumnal delights. Whether you’re a seasoned chef or just looking to try something new, these recipes are sure to inspire your culinary creativity this fall.
Wild Persimmon Bread with Walnuts
This recipe combines the natural sweetness of wild persimmons with the earthy flavor of walnuts, resulting in a deliciously moist and flavorful bread. Perfect for a snack or as a side dish, this Wild Persimmon Bread with Walnuts is sure to please.
Ingredients:
– 2 cups all-purpose flour
– 1 cup sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup cooked and mashed wild persimmons
– 1/2 cup chopped walnuts
– 2 large eggs
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, mashed persimmons, and chopped walnuts to the dry ingredients. Stir until just combined.
4. Beat in eggs until smooth.
5. Pour batter into prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 1 hour 10 minutes
Spiced Wild Persimmon Jam
This recipe transforms wild persimmons into a sweet and spicy jam, perfect for topping toast, yogurt, or using as a filling for cakes and pastries.
Ingredients:
– 2 cups wild persimmon pulp
– 1 cup granulated sugar
– 1/4 cup honey
– 1 tablespoon grated ginger
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground cloves
– Lemon juice (optional)
Instructions:
1. Combine persimmon pulp, sugar, honey, ginger, cinnamon, cardamom, and cloves in a medium saucepan.
2. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and simmer for 20-25 minutes or until the jam has thickened.
3. Remove from heat and stir in lemon juice (if using).
4. Let the jam cool slightly before transferring it to an airtight container.
Cooking Time: 20-25 minutes
Roasted Wild Persimmon and Goat Cheese Salad
This sweet and savory salad combines the natural sweetness of roasted wild persimmons with the tanginess of goat cheese, perfect for a light and refreshing meal.
Ingredients:
– 2-3 wild persimmons, sliced
– 1/4 cup goat cheese, crumbled
– 1/4 cup mixed greens
– 1/4 cup chopped pecans
– 2 tbsp olive oil
– 1 tsp balsamic vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sliced persimmons with 1 tbsp olive oil, salt, and pepper on a baking sheet.
3. Roast for 15-20 minutes or until persimmons are tender and caramelized.
4. In a large bowl, combine roasted persimmons, crumbled goat cheese, mixed greens, and chopped pecans.
5. Drizzle with remaining 1 tbsp olive oil and balsamic vinegar.
6. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Wild Persimmon Pudding with Cinnamon
This traditional dessert is a perfect blend of autumn’s sweetness and spices, showcasing the unique flavor of wild persimmons. With its warm aroma and velvety texture, this pudding is sure to become a new family favorite.
Ingredients:
– 2 cups cooked wild persimmon pulp
– 1 cup sugar
– 1/2 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup whole milk, at room temperature
– 2 large eggs
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
3. In a large bowl, combine cooked persimmon pulp, sugar, milk, and eggs. Whisk until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Pour into 6 (1-cup) ramekins or small cups.
6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Cooking Time: 25-30 minutes
Wild Persimmon and Ginger Smoothie
This refreshing smoothie combines the sweet and tangy flavors of wild persimmons with the spicy warmth of ginger, perfect for a post-workout pick-me-up or a healthy breakfast on-the-go.
Ingredients:
– 1 cup frozen wild persimmon puree
– 1-inch piece of fresh ginger, peeled and chopped
– 1/2 cup plain Greek yogurt
– 1/2 cup unsweetened almond milk
– 1 tablespoon honey
– Ice cubes (optional)
Instructions:
1. Add the frozen persimmon puree, chopped ginger, Greek yogurt, almond milk, and honey to a blender.
2. Blend on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Taste and adjust sweetness or spice level to your liking.
4. Pour into a glass and serve immediately. Add ice cubes if you prefer a thicker texture.
Cooking Time: 2-3 minutes (depending on blender speed)
Enjoy your delicious and nutritious Wild Persimmon and Ginger Smoothie!
Wild Persimmon Sorbet with Mint
Experience the sweet and tangy taste of wild persimmons paired with the freshness of mint in this unique sorbet recipe.
Ingredients:
– 2 cups cooked and mashed wild persimmons
– 1 cup granulated sugar
– 1/4 cup water
– 1/4 cup heavy cream
– 1 tablespoon honey
– Fresh mint leaves for garnish
Instructions:
1. In a medium saucepan, combine mashed persimmons, sugar, and water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes.
2. Remove from heat and stir in heavy cream and honey until dissolved.
3. Strain mixture through a fine-mesh sieve into a clean container. Discard solids.
4. Chill mixture in refrigerator for at least 2 hours or overnight.
5. Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions.
6. Once sorbet is set, scoop into bowls and garnish with fresh mint leaves.
Cooking Time: 10 minutes
Churning Time: 20-30 minutes (depending on ice cream maker)
Wild Persimmon and Pecan Pie
Combine the rich flavors of wild persimmons with the crunch of pecans for a unique pie that’s perfect for fall and winter gatherings.
Ingredients:
– 2 cups cooked wild persimmon pulp
– 1 cup light corn syrup
– 1/2 cup granulated sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 cup chopped pecans
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together persimmon pulp, corn syrup, sugar, eggs, vanilla extract, and salt until smooth.
3. Stir in chopped pecans.
4. Roll out pie crust and place in a 9-inch pie dish. Fill with the persimmon mixture.
5. Bake for 45-50 minutes or until the filling is set and the crust is golden brown.
Cooking Time: 45-50 minutes
Wild Persimmon Chutney with Apples
This sweet and tangy chutney combines the natural sweetness of persimmons with the crunch and flavor of apples, making it a perfect accompaniment to cheeses, crackers, or as a topping for yogurt or oatmeal.
Ingredients:
– 2 cups wild persimmon pulp (fresh or dried)
– 1 large apple, peeled and chopped
– 1/4 cup granulated sugar
– 2 tablespoons apple cider vinegar
– 1/4 teaspoon salt
Instructions:
1. In a medium saucepan, combine persimmon pulp, chopped apple, sugar, vinegar, and salt.
2. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 20-25 minutes or until the mixture has thickened slightly.
3. Remove from heat and let cool to room temperature.
4. Transfer chutney to an airtight container and refrigerate for up to 2 weeks.
Cooking Time: 20-25 minutes
Wild Persimmon BBQ Sauce for Ribs
Wild Persimmon BBQ Sauce for Ribs Recipe Summary:
Get ready to elevate your ribs game with this sweet and tangy Wild Persimmon BBQ sauce! This recipe combines the natural sweetness of persimmons with a hint of smokiness, making it perfect for slathering on your favorite rib dish.
Ingredients:
– 1 cup persimmon puree
– 1/2 cup ketchup
– 1/4 cup apple cider vinegar
– 2 tablespoons brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, combine persimmon puree, ketchup, apple cider vinegar, brown sugar, smoked paprika, garlic powder, salt, and pepper.
2. Whisk the mixture until smooth.
3. Bring the mixture to a simmer over medium-low heat, whisking constantly.
4. Reduce the heat to low and let the sauce cook for 5-7 minutes or until it reaches your desired consistency.
5. Remove from heat and let cool to room temperature.
Cook Time: 5-7 minutes
Usage: Slather this delicious Wild Persimmon BBQ Sauce on ribs, chicken, or pork chops for a sweet and tangy twist!
Wild Persimmon and Honey Glazed Chicken
Elevate your chicken game with this unique and flavorful recipe that combines the natural sweetness of wild persimmons with the richness of honey. This sweet and tangy glaze is perfect for a dinner party or special occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup wild persimmon puree (or substitute with ripe persimmon)
– 1/2 cup honey
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 1 tablespoon apple cider vinegar
– 1 teaspoon ground ginger
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, whisk together persimmon puree, honey, soy sauce, brown sugar, vinegar, and ginger.
3. Place chicken breasts in a shallow baking dish and brush the glaze evenly over both sides of the chicken.
4. Bake for 25-30 minutes or until cooked through.
5. Let rest for 5 minutes before serving.
Cooking Time: 25-30 minutes
Wild Persimmon Muffins with Oats
These moist and flavorful muffins are a perfect way to enjoy the sweet and tangy flavor of wild persimmons. With the addition of rolled oats, they’re also packed with fiber and texture.
Ingredients:
– 2 cups all-purpose flour
– 1 cup rolled oats
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 cup pureed wild persimmon (about 2-3 fruit)
– 1 teaspoon baking powder
– 1/4 teaspoon salt
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, oats, sugar, and baking powder.
3. In a separate bowl, combine melted butter, eggs, and pureed persimmon. Whisk until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until tops are golden brown.
Cooking Time: 20-25 minutes
Wild Persimmon Ice Cream with Vanilla
This recipe combines the unique flavor of wild persimmons with the warmth of vanilla, creating a one-of-a-kind ice cream that’s perfect for adventurous palates.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup pureed wild persimmon (about 2-3 fruits)
– 1 tsp vanilla extract
– Pinch of salt
Instructions:
1. In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. Remove from heat and stir in pureed wild persimmon and vanilla extract. Let it steep for at least 30 minutes to allow the flavors to meld.
3. Chill the mixture in the refrigerator for at least 2 hours or overnight.
4. Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Once the ice cream is almost set, add a pinch of salt and continue churning until fully set.
6. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: Approximately 1 hour (including steeping time)
Wild Persimmon and Orange Marmalade
Harness the natural sweetness of wild persimmons and balance it with the tanginess of orange marmalade to create a unique and delicious preserve. This recipe is perfect for using up an abundance of wild persimmons or oranges.
Ingredients:
– 2 cups wild persimmon pulp (fresh or frozen)
– 1 cup freshly squeezed orange juice
– 1 cup granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
– 1/4 teaspoon pectin (optional)
Instructions:
1. Combine persimmon pulp, orange juice, sugar, and water in a medium saucepan.
2. Bring the mixture to a boil over high heat, then reduce heat to medium-low and simmer for 10-15 minutes or until the marmalade has thickened.
3. Stir in lemon juice and pectin (if using). Continue to simmer for an additional 5 minutes.
4. Remove from heat and let cool slightly before transferring to a clean glass jar with a tight-fitting lid.
Cooking Time: 15-20 minutes
Wild Persimmon Pancakes with Maple Syrup
Discover the sweet and tangy taste of wild persimmons in these fluffy pancakes, perfectly balanced with a drizzle of pure maple syrup. This unique flavor combination is sure to delight your senses.
Ingredients:
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 1/2 cup mashed wild persimmon (about 2-3 persimmons)
– 2 tablespoons unsalted butter, melted
– Maple syrup, for serving
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, whisk together milk, egg, and mashed persimmon.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the melted butter.
6. Drop by 1/4 cupfuls onto the skillet or griddle.
7. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
8. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: Approximately 10-12 pancakes
Wild Persimmon and Dark Chocolate Tart
This elegant dessert combines the sweet and tangy flavors of wild persimmons with the rich, velvety texture of dark chocolate. Perfect for a special occasion or a cozy night in.
Ingredients:
– 1 cup wild persimmon puree
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1/2 cup dark chocolate chips (at least 70% cocoa)
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together persimmon puree, sugar, flour, and salt.
3. Add melted butter, eggs, and whisk until smooth.
4. Pour the mixture into the pie crust.
5. Melt chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
6. Drizzle the melted chocolate over the persimmon filling.
7. Bake for 40-45 minutes or until the filling is set and the crust is golden brown.
Cooking Time: 40-45 minutes
Wild Persimmon Salsa with Lime and Cilantro
This sweet and tangy salsa is a perfect blend of wild persimmons, lime juice, and cilantro. It’s great as a topping for tacos, grilled meats, or veggies.
Ingredients:
– 2 cups cooked and mashed wild persimmons
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1 teaspoon salt
Instructions:
1. In a medium bowl, combine mashed persimmons, lime juice, cilantro, and jalapeño.
2. Mix well until all the ingredients are fully incorporated.
3. Taste and adjust seasoning with salt as needed.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: None! Just mix and chill.
Wild Persimmon and Yogurt Parfait
This refreshing dessert combines the natural sweetness of wild persimmons with the creaminess of yogurt, topped with crunchy granola for added texture.
Ingredients:
– 1 cup wild persimmon puree
– 1 cup plain yogurt
– 2 tablespoons honey
– 1/4 cup granola
– 1 tablespoon chopped fresh mint leaves
Instructions:
1. In a small bowl, mix together the persimmon puree and honey until well combined.
2. Spoon half of the yogurt into a glass or parfait dish.
3. Top the yogurt with the persimmon-honey mixture, followed by half of the granola.
4. Repeat the layers, starting with the remaining yogurt, then the persimmon-honey mixture, and finally the remaining granola.
5. Garnish with chopped fresh mint leaves.
Cooking Time: None! This parfait is ready in 5 minutes or less.
Wild Persimmon Infused Vodka Cocktail
This autumn-inspired cocktail combines the sweetness of persimmons with the crispness of vodka, perfect for a cozy evening by the fire. With a hint of spice and a touch of elegance, this drink is sure to impress your friends and family.
Ingredients:
– 1 cup wild persimmon puree
– 1 liter vodka
– 1/4 cup simple syrup (equal parts water and granulated sugar, dissolved)
– 2 oz freshly squeezed lime juice
– 1/2 oz ginger liqueur
– Ice cubes
– Lime wedges and persimmon slices for garnish
Instructions:
1. In a clean glass jar or container, combine the wild persimmon puree and vodka.
2. Seal the jar and store it in the refrigerator for at least 2 weeks to allow the flavors to meld.
3. Strain the mixture through a fine-mesh sieve into a large pitcher or jug.
4. Add the simple syrup, lime juice, and ginger liqueur to the pitcher. Stir well to combine.
5. Chill the cocktail in the refrigerator for at least 30 minutes before serving.
6. Serve the Wild Persimmon Infused Vodka Cocktail over ice in a glass filled with fresh ice cubes. Garnish with a lime wedge and a slice of persimmon.
Cooking Time: 2 weeks (infusion time)
Summary
Get ready to indulge in the flavors of autumn with these 18 delicious wild persimmon recipes! From sweet treats like Wild Persimmon Bread with Walnuts and Wild Persimmon Pudding with Cinnamon, to savory dishes like Roasted Wild Persimmon and Goat Cheese Salad and Wild Persimmon BBQ Sauce for Ribs, there’s something for everyone. You’ll also find unique creations like Wild Persimmon and Ginger Smoothie, Wild Persimmon Sorbet with Mint, and Wild Persimmon Infused Vodka Cocktail. Whether you’re looking for a new snack or a show-stopping dessert, these recipes are sure to inspire your cooking this autumn harvest season.
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