Japanese Persimmon

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Japanese persimmons

Japanese persimmon is not the native persimmon. They are much like apples and are approximately the same size as an apple. Japanese persimmons can be eaten “crispy” in salads or eaten out-of-hand or cut in half and served with a spoon, preferably after chilling. Some people prefer to add lemon juice or cream and a little sugar. The flesh may be blended with ice cream mix or yogurt, used in pancakes, cakes, gingerbread, cookies, gelatin desserts, puddings, mousse, or made into jam or marmalade. The pureed pulp can be blended with cream cheese, orange juice, honey, and a pinch of salt to make an unusual dressing. Ripe fruits can be frozen whole or pulped and frozen in the home freezer. The skin should not be eaten.

Local Farm information:

Indian Grove Farm
Japanese Persimmon
Email: kjmayberrync@yahoo.com
Direct Sales

Upside Down Persimmon Cake


  • 4 sliced persimmons 2 soft and 2 firm
  • 2 tbsp. maple syrup
  • ½ cup walnuts
  • 6 ounces, plus 1 ½ Tbsp. unsalted butter at room temperature
  • 1 ¼ cups raw sugar
  • 3 eggs
  • 1¼ cups plain flour
  • 1⅓ cups wholemeal flour
  • 1½ tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1 tsp. ground nutmeg
  • 1½ tsp. baking powder
  • ½ tsp. soda baking
  • ¼ cup bourbon


  1. Preheat the oven to 350°F and grease an 8-inch cake pan and line the base and sides with baking paper. Slice the firm persimmons. A great way to do this is with a mandolin to achieve even slices. Drizzle the maple syrup over the base of the cake tin and arrange the persimmon slices on top, in 2 layers, so that the base of the cake tin is covered.
  2. Toast the walnuts in a dry pan over a low heat, tossing occasionally to make sure they don’t burn. Remove from the pan and leave to cool. When cooled place in a food processor and process into a fine meal. Be careful not to take this too far otherwise you’ll end up with walnut butter!
  3. Scoop out the flesh from the 2 soft persimmons and place in a food processor along with the bourbon and puree until smooth. In the bowl of an electric mixer cream the butter and sugar until pale and fluffy, around 10 minutes. Add the eggs, one at a time, beating well in between each addition, until well combined.
  4. Place the flour, baking soda, baking powder, spices and ground walnuts in a bowl and stir to combine. Switch the mixer to its slowest speed and add half the flour mixture along with half the persimmon puree. When combined add the remaining flour mixture and persimmon puree and beat until the mixture just comes together. Carefully spread the cake mixture over the top of the persimmons and smooth the top.
  5. Bake for 1 hour or until cooked. Remove from the oven and place on a cooling rack to cool for 20 minutes before removing the cake from the tin.

Persimmon and Cranberry Crumble Recipe


For the fruit

  • 5 very ripe large persimmons (you may substitute peaches)
  • ⅓ cup cranberries (you may substitute another tart fruit such as blackberries)
  • 3 tablespoons honey
  • 2 tablespoons unsalted butter, melted

For the topping

  • 1 cup brown flour
  • 3 tablespoons honey
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 1 egg
  • 2 tablespoons unsalted butter, melted


  1. Preheat the oven to 350°F.
  2. Cut the persimmons in half. Scoop out the pulp using a spoon and chop it finely on a cutting board. Place the persimmon pulp in a large mixing bowl and mix in the cranberries, honey and butter. Transfer to an 8-inch rimmed baking dish or individual ramekins.
  3. For the topping combine all the dry ingredients for the topping in a medium bowl. Add the egg and butter. Mix with your fingers to crumble and form small dough pieces. Scatter the topping evenly on the fruit.
  4. Bake for 20 to 30 minutes. Serve warm or at room temperature with a scoop of vanilla ice cream.

Serves 4.