What to CookWinterFruit

13 Ways to Brighten Your Winter with Persimmon

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Unless you live in a place that's largely sunny and temperate year-round, late winter (January, February, the beginning of March) is pretty much the season of brown—the season of potatoes and braised things, of turning to the things you froze or canned when berries were still in season.

There are two exceptions to this: the oft-sung citrus fruit and the lesser-sung persimmon. The latter is a cult classic, the Rocky Horror of winter fruits. Those who love them really love them; those who don't probably haven't gone to the midnight showing had a good persimmon yet.

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Persimmons are in season through February—which means you've got one month to make these:

Instant persimmon sorbet
Instant persimmon sorbet
Almond Persimmon Cream Cheese Tart
Almond Persimmon Cream Cheese Tart
Chocolate Persimmon Muffins
Chocolate Persimmon Muffins
Persimmon Mojitos
Persimmon Mojitos
Farro Salad with Onion Confit, Persimmon, and Arugula
Farro Salad with Onion Confit, Persimmon, and Arugula
Pickled Persimmons
Pickled Persimmons
Maple Persimmon Upside-Down Cake with Maple Cream
Maple Persimmon Upside-Down Cake with Maple Cream
Persimmon Yuzu Curd
Persimmon Yuzu Curd
Roasted Sweet Potatoes with Merguez, Persimmon, and Za'atar Yogurt
Roasted Sweet Potatoes with Merguez, Persimmon, and Za'atar Yogurt
Persimmon Walnut Bread Pudding
Persimmon Walnut Bread Pudding
Persimmon Bruschetta
Persimmon Bruschetta
Persimmon Latkes
Persimmon Latkes
Spicy Beef and Persimmon Korma
Spicy Beef and Persimmon Korma

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Tags: persimmons, winter