Grilled persimmon in warm ginger, lemon juice, and sesame oil dressing

Persimmon is indigenous to Central America and East Asia. It is known since ancient time in Mexico and it has been cultivated in China and Japan for centuries.

The fruit offers good source of potassium, vitamin C and is an excellent source of vitamin A.

Straight to Recipe

Grilled persimmon in warm ginger, lemon juice, and sesame oil dressing

Shopping List l Tool List l Tips & Tricks l Videos l Recipe

There are about 3 main types of persimmons, black sapote, hachiya, and fuju.

Black persimmon, or black sapote, is indigenous to Central America.
Apparently, when the fruit is ripen, the texture and flavor is similar to chocolate pudding.

Hachiya is the astringent variety and needed to be eaten when they are completely ripe, otherwise, they are not palatable and will have taste bitter. The ripen fruit is super-soft and you can just scoop it right out with a spoon and enjoy.

Fuyu is the one we have in our backyard. This type of persimmon has a firmer and crispier flesh. It can be eaten in most of stages during the fruiting season.

When fuyu fruit color is yellow green (1st right in the photo below), the flesh is firm and crisp. They can be eaten like apples. The taste is more tart, slightly sweet, and the texture is more dense than apple.

Once the color turn more orange (2nd right in the photo above), they become sweeter and still remain some level of the tartness. This is when we enjoy eating the fruit fresh the most. At this stage, we like to slice them into salads, chop into salsas, or add to stews.

After they turn orange (3rd from right in the photo above), they are still ideal to cook with or eaten fresh. If they become softer, this is when we started to make compote or preserve.

Once they turn completely orange red and becomes soft (4th from right in the photo above), mushy and super sweet, this is when they definitely go into the preserve batch.

Last fall, we had the most bountiful harvest from our persimmon tree.
We made persimmon compote. We smoked plenty that went into the freezer. We ate fresh ones with breakfast. The dogs love them and they had plenty as well.

The persimmon can get a little wrinkly a few weeks after they are picked. You can see it in the photo below. We whipped up with this recipe to disguise the look. It also added the taste a notch up to this incredible fruit and here is the recipe.

Wrinkly Persimmon

Shopping List

2 fuju persimmons
Sesame oil
Raw Sesame seeds (you can buy them roasted as well, we prefer to roasted ourselves)
1” long fresh ginger
1 lemon or lime
1 stalk of green onion

Tool List

A medium size cast iron griddle
A small size skillet
A stainless cooking tong
A medium size stainless steel spoon


Tips & Tricks

Well, have a look at the photo how the persimmons are sliced.  We think this is the best way to slice them so they look super pretty.



Watch how to make grilled persimmon in warm ginger, lemon juice, and sesame oil dressing (TBA seconds):

Coming soon.





Grilled persimmon in warm ginger, lemon juice, and sesame oil dressing

Print Recipe
Serves: 2 Cooking Time: 10 minutes prep, 10 minutes cooking


  • 2 fuju persimmons, halve.
  • 1 tbsp. Olive oil
  • 2 tbsps sesame oil
  • 1” long fresh ginger, skinned and finely chopped
  • A splash of lemon or lime
  • 1 tbsp sesame seeds for garnish
  • Green onion, finely chopped, for garnish as well



In a medium sized cast iron griddle, heat the griddle and brush well with olive oil


Place persimmon on gently.


About 1 minute, flip over and grill the other side.


Repeat the process for both side, make sure the grilling mark criss cross so they look nice when serving.


Remove from heat and place them on a serving plate.


Heat the small pan with sesame oil with medium heat.


When the oil is about medium hot, add ginger, and turn the heat off.


Splash lemon juice and drizzle over the grilled persimmon.


Garnish the plate with the sesame seed and green onion and serve.

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