fuyu persimmon pizza with prosciutto

Some of my neighbors have persimmon trees in their front yards, and at this time of the year, they are full of ripe orange fruit. They appear untouched–for now–but in a couple of weeks, squirrels and crows will abscond with the treasures, and I will ache as I think of the lost persimmon that could have ended up in my kitchen had I overcame my shyness. Nothing scares me more than knocking on a neighbor’s door to ask for their neglected fruit.

fuyu/left, hachiya/right

fuyu/left, hachiya/right

Fortunately, grocery stores are stocked with the enigmatic fruit in October and November. And judging from shoppers’ puzzling looks as they examine the pretty fruit, it is somewhat of a mystery to some.


Basically, there are two main persimmon varieties: the fuyu and the hachiya. The fuyu resembles a mini pumpkin, and the hachiya is shaped like an acorn. Besides the shape variance, they are also eaten in two completely different ways. While the fuyu can be enjoyed immediately, the hachiya needs to ripen to a soft cheese consistency before any attempt is made to break into the fruit. Impatience with the hachiya can result in a bitter puckering taste that will linger in your mouth for hours. But leave it out on the counter for a few days right to the point where you are seriously questioning the integrity of the fruit, and you, my friend, will be rewarded with nature’s marmalade. Just scoop out the squishy flesh and eat it with some yogurt. I have some on my counter right now, and I will make a post of it in a few days. But for now, the fuyu makes an appearance in a pizza.


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fuyu persimmon pizza with prosciutto

Yield: 6 servings

fuyu persimmon pizza with prosciutto


  • 2-3 fuyu persimmons
  • 1 lb pizza dough(Trader Joe's brand was used here)
  • 4 ounces goat cheese
  • olive oil (enough to drizzle on pizza)
  • salt
  • 8 slices of prosciutto
  • honey (enough to drizzle on pizza)


  1. Preheat oven to 420 degrees F.
  2. Peel the fuyu and slice thinly.
  3. Roll out pizza dough and place on a parchment lined baking sheet.
  4. Dot the pizza with the goat cheese.
  5. Place a layer of fuyu slices on top of the cheese.
  6. Drizzle liberally with olive oil and sprinkle with salt.
  7. Bake in the oven for 15 minutes.
  8. If the top of pizza isn't browned, then broil for five minutes.
  9. Take pizza out of the oven. While hot, drizzle honey on top of the pizza. Then, layer prosciutto slices on top.

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2 Responses

  1. Henry says:

    I like fuyu. But hachiya is better.

  2. Sora says:

    Omg, Dan’s parents just brought us a box of persimmons and I was wondering what I could do with it. Thanks for the idea.

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