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, picked in October and November, before the first frost. 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 (or a snip of the stem with pruning shears) and they come right off. Don’t pull, as that can damage the tree, and leave the green, hard ones hanging.
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? Keep ripe persimmons in the fridge and you’ve got up to a week of glorious eating ahead; rinse them just before eating. 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.
Now go on—the farm with the fat orange lanterns is calling your name.