This Bacon-Wrapped Persimmons recipe is easy to make and incredibly delicious. It's a simple appetizer or snack you can serve warm or room temperature.
Which type of persimmon is best for bacon-wrapped persimmons?
There are essentially two types of persimmons commercially available in the U.S.: Fuyu and Hachiya. They are both Japanese varietals, and my family grows both types. There are also wild persimmons that grow throughout the southeastern part of the nation, and the wild ones are closest in type to Hachiya persimmons.
How to tell which type of persimmon you have:
The easiest way to tell the difference is the shape: Fuyu persimmons are squat and flat - like an heirloom tomato. Hachiya persimmons have a point at the bottom and are shaped like a large acorn.
This bacon-wrapped persimmons recipe calls for the flat Fuyu persimmons, which can be eaten raw. Hachiyas are usually used for baking - to eat them raw, they need to be ripe to the point of soft or mushy, or be frozen first. Since the recipe cooks for only a short time, we used Fuyu here.
Fuyu persimmons are the best for salads, slicing and eating, and any raw or quick-cook application. Hachiya persimmons (or wild persimmons) are great for baking, sauces, desserts and sorbet - they have a bit more balance of sweet/tart, and more flesh per fruit.
What kind of bacon? Can bacon have gluten?
This recipe calls for thick-cut bacon here, and that’s not merely a suggestion. Thin-cut bacon will scorch before the persimmons have time to cook, and that’s not delicious. To answer your other question: YES, some bacon has gluten, either in the spices, binders or additives. Look for bacon marked GF – I like Wellshire Farms, Jones, Hormel and Applegate.
For Bacon Fans:
If you love sweet + salty + bacon, try my Brown Sugar Bacon recipe and these Candied Bacon Bites too.
Make Persimmon Cookies too:
This recipe for persimmon cookies is full of flavor from fruit and warm spices. Customize it with your favorite mix-ins, and make it conventional or with gluten-free flour.
Bacon-Wrapped Persimmons
Ingredients
- 4-5 fuyu persimmons
- ½ pound thick-cut bacon make sure it's gluten-free
- Sea salt and fresh-ground black pepper to taste
Instructions
- Preheat oven to 400°F (205°C). Cut around the core of the persimmons and slice to ½-inch (1.25 cm) thickness. Cut the bacon strips into thirds, and wrap around the persimmons–there should be just enough to cover the wedge, without much overlap so that they’ll cook evenly. If needed, use toothpicks to hold the bacon in place. Season with salt and pepper.
- Place the wrapped persimmons onto a heavy baking sheet with a lip (we don’t want any of that delicious bacon grease escaping!). Roast in the oven for 15-20 minutes, or until the bacon is cooked thoroughly.
- To serve, let cool and get out of the way. We made a quick sauce out of a hachiya persimmon, homemade apricot brandy and a little butter, but we found that lemon marmalade also paired well, and just about any sweet chutney could work.
Notes
Nutrition
Can't get enough persimmons? Me either. Try my friend Sarah's Autumn Persimmon Caprese next! Here's a list of awesome persimmon recipes from CA GROWN too.
Stacy says
I have cooking persimmons. U said that they could be frozen first and then treated like Fuyu? Or is it just best I find something else to do w these?
Alan Miller says
This was too easy. I was expecting lots of work, but I find simple always works best. I topped of the cooled persimmon wraps with "Tiger Sauce" Sweet and mildly hot. Thanks for the tips!
K.C. Cornwell says
so happy you love the recipe!
situs tombolbet88 says
Awesome post.