mezzomediPersimmon
Very sweet and honeyed persimmon when ripe, silky, slightly astringent flesh.
Persimmon is an autumn fruit with tender, sweet flesh, offering a mild, slightly honeyed flavor. It is appreciated in Mediterranean cuisine, particularly in Italy and the Eastern Mediterranean basin, for its delicate taste and melting texture that enriches desserts and sweet preparations.
Best pairings
Almond Classic86%Hazelnut and sugar notes complement the tender, sweet flesh of persimmon, an essential Mediterranean pairing.
Dried fig Classic82%Sweet dried fruits with notes of caramel and stewed fruit, a classic pairing in the Levant and Maghreb.
Prosciutto Contrast80%Persimmon and ham, autumn sweet-savory.
Walnut Classic76%Persimmon and walnuts, an autumn salad.
Cinnamon Classic74%Sweet cinnamon complements persimmon's caramel notes, a fundamental duo in Mediterranean desserts.
Pomegranate Aroma bridge74%Persimmon and pomegranate, a colorful autumn salad.
Honey Classic72%Persimmon and honey, double sweetness.
Pistachio Classic72%Slightly salty and fatty flavor that contrasts with persimmon's floral sweetness, a Greek and Levantine pairing.
Raisin Classic64%Sweet raisins complement persimmon's honey-caramel notes, a traditional Maghrebi pairing.
Clove Classic57%A warm, intense spice that soothes astringency and adds oriental complexity.
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FAQ
What goes with persimmon?
Persimmon pairs especially well with almond, dried fig, prosciutto, walnut and cinnamon. Hazelnut and sugar notes complement the tender, sweet flesh of persimmon, an essential Mediterranean pairing.
When is persimmon in season?
Best season: autumn.
What can I substitute for persimmon?
If you don't have it, try: fig, apricot, date, pear.