How to prep persimmons and use them in 5 recipes

Autumn signals many bounties, including persimmons. I enjoy both Fuyu and Hachiyas. They are sweet and depending on variety, may be crunchy soft, or gelatinous and wondrous. The jewel tone color embodies the season. Many people wonder what to do to prep and cook (or not cook) persimmons. This post offers video pres tips plus 5 recipes to boost your persimmon adventure.

How to peel fuyu persimmons

You may think they don't need peeling but trust me, you want to do it for better tasting food. Here are my pointers:

Recipes showcasing persimmons

These are among my favorite ways to use fuyu persimmon, aside from just eating them as is!

Chile-Lime Persimmon, Pecan and Apple Lettuce Cups -- This is a fabulously fun addition to the holiday table. It's festive, refreshing and a great counterpoint to heavier dishes that may be on the menu.

Korean Muchim Salad -- Combine wedges of fuyu with crisp Asian pear or a tart apple, such as a mutsu. The spicy, tangy, slightly garlicky dressing will take care of the combining and creating an explosively tasty mouthful of food.

Persimmon Spice Cookies -- Bitesize and cakey, the cookies feel and taste like autumn. They keep incredibly well and pack well too! They are incredibly easy.

Persimmon, spinach and tofu salad -- If you don't know about this Japanese style of making creamy salads, you need to try it with persimmon! It's vegan, but who cares? It's delicious for all eaters. (The recipe is at my newsletter, Pass the Fish Sauce)