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.
Jump to RecipeWhich type of persimmon is best?
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.
If you love sweet + salty + bacon, try my Brown Sugar Bacon recipe and these Candied Bacon Bites too.
Bacon-Wrapped Persimmons
Ingredients
- 4-5 fuyu persimmons
- 1/2 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. Cut around the core of the persimmons and slice to 1/2-inch 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.
