Persimmons often get lost in the usual bounty of fall produce (apples, pears, and winter squash), but this underrated autumn fruit deserves a little more recognition in our opinion! A ripe persimmon typically has a sweet flavor that is often described as honey-like, with a similar texture to apricots. This fruit can be more versatile than expected, as it tastes wonderful when used to make baked goods, jams, puddings, and when paired with more savory ingredients like salads, cheeses, and pork as well. You can find American persimmons from Her Heartbeat Farm this Saturday at the Black Mountain Tailgate Market! Look for fuyu persimmons from Lee’s One Fortune Farm over the next few weeks at Asheville City, Black Mountain, East Asheville, River Arts District, and West Asheville markets.

Sliced persimmons make the perfect addition to any fall salad, and this recipe pairs the fruit with some seasonal winter greens to make for a delicious and refreshing side dish or lunch! Start by cutting the green tops of about two pounds of persimmons, then slicing each fruit into 10 or 12 wedges. Make a quick dressing by combining (in a jar) three tablespoons of olive oil, two tablespoons of apple cider vinegar, one teaspoon of honey, one finely chopped shallot, half a teaspoon of ground cumin, and a bit of salt and pepper to taste; tightly cover the jar and shake hard to mix well. Combine the sliced persimmon with a cup of roughly chopped radicchio, and half a cup of roughly chopped kale, mix together well with the dressing. Top with a quarter cup of pomegranate seeds and three tablespoons of walnuts or almonds and enjoy! Throw in some sliced apples as well if desired.

This persimmon bread is not only simple to make, it’s a delightfully sweet recipe that’s perfect for an easy snack or quick breakfast! Start by sifting together one-and-one-fourth cups of flour, half a teaspoon of salt, one-and-a-half teaspoons of baking soda, one teaspoon of cinnamon, and quarter teaspoon each of ground nutmeg and ground cloves in a large mixing bowl. In a separate bowl, mix together a half cup of room temperature butter and three-quarters cup of sugar until well blended. In another small bowel, beat together two eggs and half a teaspoon of vanilla extract. With a hand or standing mixer, slowly pour in the egg mixture into the creamed butter and sugar, then mix in one cup of pureed persimmons (about four persimmons). Add the flour mixture to the wet ingredients until well incorporated. Pour the batter into a greased 9×5 loaf pan (or similar sized baking pan), and bake at 350 degrees for 45 minutes to an hour. Let cool and enjoy! Top with two or three slices of persimmon on top of the batter before baking for an aesthetic garnish.

At farmers markets now you’ll also find apples, winter squash, peppers, okra, muscadine grapes, Asian pears, potatoes, carrots, beets, radishes, mushrooms, and greens like lettuce, kale, and bok choy. Markets are also stocked with a variety of plants, meats, cheese, rice, pasta, bread, pastries, drinks, and prepared foods. Find more details about farms and markets throughout the region in ASAP’s online Local Food Guide.