Fuyu Persimmon Soup | CUESA

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Returns March 17, 2022

Fuyu Persimmon Soup


Armando Paniagua, Rose Pistola Cafe.

Serves 10


5 pound Fuyu persimmons
1 medium white onion
1 clove garlic
2 tablespoons extra virgin olive oil
2 ounces fresh grated ginger
4 ounces butter
Salt and black pepper


  1. Peel and quarter the persimmons. Dice the onion and mince the garlic.

  2. In a sauté pan, combine the persimmons, onion, garlic & olive oil.
  3. Saute the ingredients for about 5 minutes over medium heat, or until the onion and the garlic begin to brown.
  4. Add the ginger.
  5. Add water until everything is covered, and bring to a boil.
  6. Boil for about 5 minutes, or until the persimmons are tender when pierced with a fork.
  7. Purée everything, either in the pan, blender or food processor.
  8. Return the puree to the pan and warm, adding the butter until it is melted.
  9. Add salt and pepper to taste.
  10. Finish with extra virgin olive oil after serving.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »