From Better Homes and Gardens

Sweet and tangy persimmons give a burst of flavor to this cake. October through December are their prime season. Choose fruits that have smooth, bright skins and green caps.

Persimmon Streusel Cake

From Food & Wine

Persimmons are typically reddish-orange in color. Two varieties are commonly sold in the U.S.: round fuyu, which can be eaten right away, and heart-shaped hachiya, which require ripening or cooking (when underripe, they are extremely astringent). Jason Travi wraps prosciutto around persimmon wedges and roasts them until the meat crisps and the fruit turns tender and sweet.

Prosciutto-Wrapped Persimmons

From Better Homes and Gardens

Persimmon, sour cream, and walnuts make this irresistible coffee cake recipe that will be the star of your holiday brunch table.

Persimmon-Walnut Coffee Cake

From Diabetic Living

Whole wheat flour and wheat germ are in the cake and the topping for this heart-healthy dessert. If persimmons aren't available, use plums instead.

Persimmon Streusel Cake

From Midwest Living

The brightly-colored fruit set against the dark leafy greens makes this stunning side salad perfect for your holiday meal.

Persimmon, Blood Orange and Pomegranate Salad

From Fine Cooking Magazine

Fuyu persimmons have a subtle, crisp flavor reminiscent of apricots, and a firm texture, making it especially good for savory dishes, like this autumn salad.

Fuyu Persimmon and Fennel Salad with Halzelnuts