My parents sent me a ton of persimmons, so I baked this tart.The pictures in Steps 2 ~ 4 show double the amount of the rcipe. You can store the pastry dough in the freezer, so if you make a double amount of the dough and freeze half, it's convenient. Or you can bake the dough as cookies.Please use soft persimmons. You can use apples or figs instead of persimmons too - they are both delicious. Recipe by Akito mama

It's amazing that you can make pudding with only three things, sweet persimmons, milk, and sugar.Thanks to its properties, you can make the texture of pudding without gelatin and oven!Try this healthy & easy dessert!

I had a big box of ripe persimmons to deal with, so I made cake with some of it. You can make the cake even with not so ripe persimmons. It really is delicious. If you have some persimmons on hand, you may doubt that this recipe works but please try it out. I edited the recipe a little bit.The key is to make the meringue last, and bake the cake as soon as it's folded into the batter for a light and fluffy result.When you are baking the cake, if it looks like the top is getting burned, cover with a piece of aluminium foil. For 1 cake. Recipe by chunko

I received a bunch of persimmons from a friend, and when thinking of various ways to use them, I decided to make persimmon jam, since I've never had it before.After searching different recipes on the internet, I came up with my own version.Persimmons are more tart than apples, so it only need a little sugar.You can use either firm or ripened persimmons, so give this recipe a try when you have lots.You could also grate or put them in a food processor for a smoother texture. Recipe by Kawakamisan

An Indiana favorite. Perfect with a spoon of cool whip on top. This was my favorite growing up, we had three persimmon trees and collected them every fall. I would look forward to this pudding all year.

Every fall, my mother never fails to make this jam, so this time, I asked for the recipe.If you increase the amount of sugar by 30-40%, it will have a long shelf life.This recipe uses a reduced amount of sugar, so the jam should be consumed quickly. Recipe by suzu-ren

If’n y’all like persimmons, you’ll love this jam. I’d wanted to make jelly, it’s too pulpy to be clear. So, jam it is! Either way, my Daddy said it was “good on a biscuit”! #GoldenApron23

This is the frying pan cake I always make.I've made it with apples and Asian pears, so this time I wanted to try making it with persimmons.I figured Asian pears and pesimmons had about the same degree of sweetness, so I used almost the same amount of ingredients for this recipe.The sweetness of the cake varies, depending on the sweetness of the persimmons. (Increase or decrease the amount of sugar to your liking when you cook the persimmons.)Keep an eye on the cake, and adjust the cooking time according to the size of your frying pan and heat source. Recipe by Hokkori-no

I wanted to make a tart using fruit that is easy to get in Japan during the fall, such as persimmons and mandarin oranges, so I developed this recipe. After arranging the persimmon slices on top, I thought that it needed just one more decoration, so I drizzled it with white chocolate.It's also fun and delicious to just make the mousse and serve it in ramekins. Recipe by Rimenba-zaremon

These are perfect to serve in the Fall at Thanksgiving or Christmas time. It's a family favorite. ♥⭐🍪

At first, I had made this recipe not to waste a well ripen persimmon, but I wanted to improve the taste. I revised my recipe in reference to.Use persimmons that are already going soft.Stir the mixture again and again when it is getting frozen at Step 11 because this makes the ice cream airy and gives a melt-in-your mouth texture.If you don't have a blender, you can grate it. Recipe by La Land

This is an adaptation of a dessert recipe using persimmons, which I love.I use a mixture of cake and whole wheat flour, but you can use only cake flour, if you prefer. For those who love cheese, add more cream cheese than shown in the photo! Recipe by uki345