I know fall is truly here when I see persimmons for sale. To me, they are the epitome of autumn fruits – aside from pomegranates and apples of course. Crisp and juicy, sweet and spiced, these special fruits are a true delight. As the season settles in, you’ll see more and more of these yellow-orange beauties being sold at many Chico Certified Farmer’s Market stalls.

There are two main varieties of persimmon: Fuyu and Hachiya. Fuyus are squat and pumpkin-shaped, while Hachiyas have a more elongated acorn-like shape. Fuyu persimmons are edible raw, while Hachiyas are very astringent and must be cooked, baked, or candied before they become edible. They are also different in how you choose a ripe one. For Fuyus you want to look for a firm fruit with a deep orange color. When it comes to Hachiyas, look for fruit that is also a deep orange but is very soft – it should feel ready to burst. Differences aside, both of these fruits are packed with incredible flavor and nutritional value.

One persimmon can contain as much as 55% of the recommended daily value of Vitamin A, 22% of Vitamin C, and 8% of Vitamin E. They are also rich in potassium and manganese, which help with muscle recovery and the prevention of blood clots. They are also packed with antioxidants, which help the body rid itself of harmful free radicals that cause a variety of health issues. All of these benefits are wrapped up in a tasty fruit that’s only 127 calories. Perfect for a snack!

While persimmons are great to eat raw as a snack, they can also be used in cooking and baking to create some pretty incredible dishes. Try one of the recipes below and see for yourself!

Hachiya Persimmon Pudding

Ingredients:

• 2 large ripe Hachiya persimmons (pulp only)
• 1 cup sugar
• 1/2 cup flour
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup melted butter
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease a baking dish.
2. Scoop the ripe Hachiya pulp into a bowl and mash well.
3. In a separate bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, nutmeg, and salt.
4. Add sugar, eggs, butter, vanilla, and persimmon pulp to the dry mixture. Stir until well combined.
5. Pour the batter into the prepared baking dish and bake for 30–40 minutes, until the top is firm and golden brown.
6. Let cool and serve with whipped cream or ice cream.

Hachiya Persimmon Smoothie

Ingredients:

• 1 ripe Hachiya persimmon
• 1 banana
• 1/2 cup almond milk (or any milk of choice)
• 1 tbsp honey or maple syrup
• 1/2 tsp cinnamon
• Ice (optional)

Instructions:

1. Scoop out the Hachiya persimmon pulp.
2. Combine all ingredients in a blender and blend until smooth.
3. Add ice if you’d like it chilled and thicker. Serve immediately.

Hachiya Persimmon Bread

Ingredients:

• 2 large ripe Hachiya persimmons (about 1 cup of pulp)
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Scoop the pulp from the Hachiya persimmons and mash well.
3. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
4. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla.
5. Mix in the persimmon pulp, then gradually add the dry ingredients. Stir just until combined.
6. Fold in the nuts and raisins, if using.
7. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.