I love using fuyus in all sorts of recipes: smoothies, salads, desserts. They are great raw, roasted and baked.... the list goes on. But... my ALL TIME FAVORITE recipes are Fuyu Bundt Cake and Persimmon Soup.
FUYU BUNDT CAKE is my go to desert in the fall/winter. The cinnamon, nutmeg and clove spice combination is the taste of the holidays. It can be sliced and served like a sweet bread or breakfast bread or you can add your favorite frosting and ice-cream for a more classic cake. Note* I used dried cranberries instead of raisins.
FUYU PERSIMMON SOUP is sweet and spicy. The ginger makes this soup super flavorful and the best part is you can make so much and freeze it. Fairly simple recipe for the impressive flavor. Great side dish for a fall dinner.
I made up this salad on my own one afternoon with organic ingredients I had in the house. Simple, nutritious and sooo delicious!
~1-2 chopped fuyu persimmons
~pecans (candied optional)
~honey lime vinaigrette :
*1/2 cup olive oil (I use a little less)
*1/4 cup of balsamic vinegar
*1 crushed garlic clove
*1 TB honey
*1 1/2 tsp. dijon mustard
*1-2 tsp. lime juice (optional)
*salt and pepper to taste
Toss and drizzle vinaigrette. Add or take out what you wish to personalize your taste!