Persimmon recipes

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.



– 1 kg of persimmons

– 1 cinnamon stick

– 1 kg sugar


– Clean persimmons, using a damp cloth.

– Remove the cap and stalk. Cut the persimmons and remove the seeds. Cut persimmons into small pieces.

– In a saucepan place the sugar and cinnamon, add the pieces of kaki and let stand for about 5 hours. During this time the persimmons absorb sugar and give off their juice.

– After this time, turn on the fire and cook for 2 hours over a low fire.

– Turn off the heat. Cool slightly.

– Remove the cinnamon, and package the persimmon marmalade in glass jars. Keep them in the frigde or in a cool place.

Ways to serve:

– Serve at breakfast spread on bread. Midmorning or midafternoon snacks. To fill cakes.

Other persimmon recipes:

Persimmon ice-cream

Persimmon milkshake

Persimmon Cake

Persimmon Salad

Persimmon gelatine

punto rojo More information on persimmon.

Written by Editorial Botanical-online team in charge of content writing

22 April, 2019

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