Mom's Best Recipes
Recipe

Creamy Persimmon Yogurt Bowl

A creamy, comforting persimmon yogurt bowl with warm spices, crunchy toppings, and big cozy energy in 10 minutes.

Author By Matt Campbell
4.8
Creamy persimmon yogurt bowl topped with sliced ripe persimmon, granola, chopped walnuts, and a drizzle of honey
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Persimmons are one of those fruits that feel like a secret, like they show up for a short season, glow orange on your counter, and basically dare you to do something cozy with them.

This is my favorite low-drama move: a creamy persimmon yogurt bowl that tastes like a gentle dessert but eats like breakfast. We blend ripe persimmon into Greek yogurt for instant silkiness, then finish with cinnamon, vanilla, and something crunchy because texture is the whole point of being alive.

It is quick, kid-friendly, and easy to tweak based on what is in your pantry. If you can stir, you can make this. If you can taste as you go, you can make it great.

Two whole persimmons and one sliced persimmon on a cutting board with a small bowl of yogurt in the background

Why It Works

  • Comforting and creamy without being heavy: Greek yogurt plus blended persimmon gives you a thick, pudding-like texture with natural sweetness.
  • Fast flavor build: Cinnamon, vanilla, and a pinch of salt make the fruit taste louder and more caramel-like.
  • Easy nutrition boost: You get protein from yogurt, fiber from fruit and granola, and satisfying fats if you add nuts or seeds.
  • Works with what you have: Swap toppings, change the sweetener, or make it dairy-free with a thick plant yogurt.

Pairs Well With

Storage Tips

This bowl is best fresh, but you can absolutely prep the creamy base for later.

To store

  • Persimmon yogurt base: Store in an airtight container in the fridge for up to 2 days. It may separate a bit or darken slightly. Just stir and you are back in business.
  • Toppings: Keep granola, nuts, and seeds separate so they stay crisp.

To meal prep

  • Make 2 to 3 portions of the base, portion into jars, and add toppings right before eating.
  • If you are packing this for school or work, bring honey or maple syrup in a tiny container so you can adjust sweetness on the spot.

Freezing

  • I do not love freezing yogurt bowls because the texture can get grainy. If you want to freeze something, freeze persimmon puree in ice cube trays, then blend into yogurt later.

Common Questions

What kind of persimmon should I use?

Use what you can find, but ripeness matters. Hachiya (acorn shaped) must be very soft and jammy before eating or it will be unpleasantly astringent. Fuyu (rounder) can be eaten while still firm, but for this recipe I like it ripe and tender so it blends smoother.

How do I know a persimmon is ripe enough to blend?

For a creamy bowl, you want the fruit to give easily when you press it, like a ripe peach. The flesh should taste sweet and mellow, not mouth-drying.

Help, my Hachiya is still astringent. Can I fix it?

Yes, but the fix is mostly time. Do not use it until it is truly jelly-soft. To speed things up, place persimmons in a paper bag with a banana or apple for a day or two, and check daily.

Can I make it dairy-free?

Yes. Use a thick coconut or almond based yogurt. If it is thinner, add 1 tablespoon chia seeds and let the mixture sit 10 minutes to thicken.

Is this actually nutritious or just dessert in disguise?

Both can be true, but yes, it is a solid choice. Persimmons bring fiber and naturally occurring plant compounds, Greek yogurt brings protein, and toppings like nuts and seeds add satisfying fats. Keep added sweetener minimal and let the fruit do most of the work.

My persimmon is not very sweet. What can I do?

Add 1 to 2 teaspoons honey or maple syrup, plus a pinch of salt. Salt is the cheat code that makes fruit taste more like itself.

The first time I bought persimmons, I did that classic thing where you bring home a “mysterious seasonal fruit” and assume confidence will carry you. It did not. One bite of an under-ripe Hachiya and my mouth felt like it was wrapped in a wool sweater.

So I tried again, waited for the fruit to get soft, and blended it into yogurt with cinnamon. Suddenly it clicked. Persimmon is like autumn’s caramel note, but brighter. Now this bowl is my go-to when I want comfort that still feels fresh, like sweatpants with a clean haircut.