Skip to content
Previous article
Now Reading:
Our Favourite Persimmon Recipe
Next article

Our Favourite Persimmon Recipe

As I look out of my office window our neighbours persimmon tree is abundant with little parcels of orange goodness. 

Persimmons taste like no other fruit. They have a silky, slippery texture and taste kind of like the fabulous fruity love child of a mango and a roasted sweet pepper, with some cinnamon in the background. They are rich and tangy and sweet, all at the same time.

Many people don't know how to eat a persimmon for even cook with persimmons. I went over and asked our neighbour what they do and she will usually make a persimmon chai pudding, lemon-glazed persimmon bar and even a persimmon prosciutto grilled cheese sanga.  

But today we wanted to share a recipe we got from SBS Food. Its a delicious persimmon and coconut muffin. 

It's easy to make, preparation time is less than 25 minutes and cooking time is about 30 minutes. It easily makes 12. 


  • 150 g(1 cup) plain flour
  • 150 g(1 cup) wholemeal plain flour
  • 5 tspbaking powder
  • 2 tspground cinnamon
  • 220 g(1 cup) raw sugar
  • 55 g(¾ cup) shredded coconut, plus 2 tbsp extra to sprinkle
  • 2ripe hachiya persimmons (about 400 g), peeled, cored, coarsely mashed (see Baker’s tips)
  • 80 ml(⅓ cup) buttermilk
  • 80 ml(⅓ cup) light olive oil or sunflower oil
  • 2eggs, at room temperature
  • 1½ tspnatural vanilla extract or essence
  • 1just-ripe hachiya or fuyu persimmon (about 200 g), extra, peeled, cored and coarsely chopped
  • icing sugar, to dust


Preheat the oven to 190°C (170°C fan-forced). Line a 12-hole 80 ml (⅓ cup) muffin tray with muffin paper cases.

Sift together both the flours, baking powder and cinnamon into a large mixing bowl, returning any husks to the bowl. Stir in the sugar and coconut until evenly combined.

Use a fork to whisk together the persimmon puree, buttermilk, oil, eggs and vanilla in a bowl or jug. Add to the flour mixture and use a spatula or large metal spoon to fold together until just combined. (Don’t overmix – the batter should still be a little lumpy.)

Spoon the mixture into the paper cases, dividing evenly. Top with the chopped persimmon and sprinkle with the extra shredded coconut. Bake for 25-30 minutes or until the muffins are cooked when tested with a skewer.

Remove the muffins from the oven and stand for a few minutes in the tin before transferring to a wire rack. Serve warm or at room temperature.


Baker’s tips

• When ripe, hachiya persimmons will be very soft to touch and feel jelly-like (similar to a water balloon). The calyx will also be easy to remove from the fruit.

• These muffins are best eaten the day they are baked; however, they freeze well – wrap individually in plastic wrap and seal in a plastic bag or airtight container. Freeze for up to 3 months. Thaw at room temperature. 


Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish.

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Leave a comment

Your email address will not be published..



Your cart is currently empty.

Start Shopping

Select options