Alright, grab your harvest basket and your most comfortable shoes—we’re going persimmon picking in the Netherlands! That’s right, those jewel-toned, honey-sweet autumn treasures are waiting for you at several u-pick farms across the country. Forget apples for a minute; persimmons are the quiet superstars of the late-season harvest. You’ll find them hanging like little orange lanterns on bare branches, practically glowing. The best part? Picking them is a sensory joy: look for fruits that are deeply colored and slightly soft to the touch—like a firm water balloon. A gentle twist and they come right off. No tug-of-war with nature here.
Go with friends or family, and you’ve turned a simple chore into a golden afternoon. Kids love spotting the ripest ones, and everyone can debate whether Fuyu (the squat, tomato-shaped ones you can eat like an apple) or Hachiya (the acorn-shaped ones that’ll pucker your mouth if you eat them early) is the winner. Pro tip: bring a shallow container, because these beauties bruise if you stack them like potatoes. Expect sticky fingers and lots of “oops, that one’s too mushy for the basket” moments.
Once home, what to do? You’ve got a week of glorious eating ahead. Persimmons are incredibly versatile. Slice Fuyu persimmons raw into salads (they’re magnificent with arugula, goat cheese, and walnuts). Hachiyas need to be squishy-ripe—like a jam-filled pouch—perfect for baking or pureeing. And yes, you can freeze the pulp for winter smoothies or sauces.
Two Cooking Recipes (because you’ll have more persimmons than you thought):
Persimmon & Ginger Breakfast Crisp
Preheat oven to 180°C. Slice 6 ripe Fuyu persimmons into 1cm rounds. Toss with 2 tbsp maple syrup, 1 tsp grated fresh ginger, and a pinch of cinnamon. Pour into a baking dish.
Mix 1 cup rolled oats, ½ cup flour, ½ cup brown sugar, ½ cup cold butter (cubed), and a pinch of salt until crumbly. Sprinkle over persimmons. Bake 35-40 minutes until bubbly and golden. Serve with Greek yogurt or vanilla ice cream. Impress your brunch guests.Hachiya Persimmon & Pork Tenderloin (sweet-savory showstopper)
Take 2 very ripe Hachiya persimmons—they should feel like a water balloon that’s about to burst. Scoop out the pulp and mash into a paste. Mix with 2 tbsp balsamic vinegar, 1 tbsp soy sauce, and a clove of crushed garlic. Marinate a 500g pork tenderloin in that mixture for 1 hour.
Sear the pork in a hot skillet until browned, then finish in a 190°C oven for about 15-20 minutes. While it rests, simmer the leftover marinade with a splash of water until syrupy. Slice the pork and drizzle with the sauce. It’s autumn on a plate.
One Cocktail Recipe (because persimmons deserve a drink):
Persimmon Gin Fizz
For a single drink: Peel and puree 1 ripe Fuyu persimmon (remove the star-shaped core). Strain pulp through a fine mesh sieve (discard fibers). In a shaker with ice, combine 60 ml gin, 30 ml fresh lemon juice, 20 ml simple syrup, and 45 ml persimmon puree. Shake like crazy for 15 seconds. Strain into a tall glass filled with ice. Top with club soda (about 60 ml) and a gentle stir. Garnish with a thin slice of persimmon and a sprig of thyme. Raise your glass to a pickle-free Dutch harvest.
One Tea Recipe (because an herb or flower isn’t here—but we’ll pretend persimmons can do tea too, just for fun):
Persimmon & Cinnamon Skin Tea
Don’t toss the peels! Wash 2 persimmons (Fuyu or Hachiya). Thinly peel the skin and place in a small pot. Add ½ cinnamon stick and 3 slices of fresh ginger. Cover with 500 ml water. Simmer for 10 minutes. Strain into a mug, stir in a teaspoon of honey. It’s like autumn wrapped in a mug, with a gentle sweetness and warmth. Perfect for a chilly afternoon after your picking adventure.
Now go on—the farm with the fat orange lanterns is calling your name. 🍊