Peninsula chefs share seasonal persimmon recipes

As persimmon season begins in October, local chefs on the Peninsula are sharing various recipes to utilize the abundant fruit. The two primary varieties found in the region are Fuyu, which can be eaten while firm, and Hachiya, which requires full ripeness before consumption.

Featured culinary contributions include:

• David Nayfeld (Che Fico Parco Menlo and Bubbelah) provides a recipe for pickled persimmons intended for use in salads, cheese boards, or as an hors d’oeuvre. • Stan Kwon (Restaurant Gish) offers a recipe for persimmon ice cream. • Debby Wang (Tong Sui) shares a method for making persimmon coconut pudding. • Julie Cablay (Wild Onion Bistro and Bar) presents a recipe for caramelized persimmon upside-down cake.