Fuyu persimmons can be used in recipes such as persimmon muffins, mixed chicories with persimmons and baked persimmons. These fruits are sweet and almost seem like a cross between the texture of an apple and the sweetness of a pear. They resemble tomatoes somewhat at a glance.
Persimmon muffins are very flavorful. This recipe uses only the soft insides of the fruit, which is pulsed in a food processor or blender until smooth. The liquefied persimmons are then mixed with all-purpose flour, wheat flour, eggs and spices. Ginger, cinnamon and lemon zest are added to really make the persimmon flavor stand out. If persimmons are not available, they may be substituted with applesauce or carrot-flavored baby food. The recipe makes 12 full-sized muffins or 48 mini-muffins.
Martha Stewart's salad recipe combines fresh Fuyu persimmons, pomegranate seeds, walnuts and mixed chicories; the persimmons to be peeled and cut into wedges. The salad is dressed with a red-wine vinaigrette.
For baked persimmons, the Fuyu persimmons are peeled and cut in half; lay them cut-side up on a baking pan. Pour honey and spices over the fruit before baking. Broil for about 10 minutes after the persimmons are baked to brown them before serving.