These persimmons with sage, cranberries, and ricotta make for a delicious starter! Persimmons are an Autumnal fruit with a melon-like flavor and soft interior and I love incorporating them into otherwise savory dishes for a subtly sweet addition! Adding this persimmons appetizer to your Thanksgiving menu or Autumnal dinner party will be sure to delight your friends and family with a sweet, salty, creamy, herby dish. A second (or third) serving is a must!
To make this persimmon appetizer, you’ll need the following ingredients:
For the exact ingredient amounts, check out the recipe card at the bottom of this page.
In order to make these sauteed persimmons with ricotta, cranberries, and sage, you’ll need the following pieces of equipment:
When you make this maple persimmons appetizer with sage, cranberries, and ricotta, here are a few tips to make sure it’s delicious:
Preheat a small frying pan over medium heat and warm up a drizzle of olive oil for about 30 seconds, until it just begins to shimmer. Carefully add cubed persimmons to the pan and toss them in the oil, sauteeing them over medium heat until they just begin to soften. Pour maple syrup, chili spice, garlic powder, and onion powder, plus a pinch of salt and pepper into the pan and toss everything together. Let the persimmons saute a couple minutes more to let the syrup and spices soak in. Remove the pan from the heat and briefly set aside to begin assembling.
Scoop a cup of ricotta cheese onto a serving plate and use the back of a spoon to spread it among the plate. Spoon the sauteed persimmons onto the center of the ricotta and then top it with chopped dried cranberries and the fresh sage leaves. Add a drizzle of olive oil and a pinch of flaky sea salt before serving this appetizer with a side of crackers or crostini. Enjoy this dish right away while the persimmons are still warm or wrap the plate in clingfilm and refrigerate until ready to serve, up to 1 day. Enjoy!
Looking for more Autumnal appetizers? I also love my Sweet and Smoky Pumpkin Hummus and Prosciutto-Wrapped Bleu Cheese Dates with Herby, Burnt Honey!
If you make these maple persimmons with sage, cranberries, and ricotta, be sure to leave a comment or give this recipe a rating - I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!
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An easy persimmons appetizer flavored with maple and chili spice, served with fresh sage, dried cranberries, and ricotta cheese.
Preheat a pan to medium heat and drizzle in 2 teaspoons of olive oil. Carefully add the persimmons to the pan and stir to coat in the oil. Saute until they begin to soften, about 4-5 minutes.
Carefully pour 1 tablespoon of maple syrup, ½ tablespoon of chili powder, 1 teaspoon of garlic powder, onion powder, and a pinch of salt and pepper to the frying pan. Toss to coat the fruit in the syrup and spices and continue to cook, allowing the flavors to soak in to the persimmons. About 3-4 minutes more. Remove from the heat.
Spoon 1 cup of ricotta cheese onto a serving plate and use the back of the spoon to spread it from end to end. Transfer the sauteed maple persimmons onto the ricotta.
Sprinkle the chopped dried cranberries and fresh sage leaves over the top of the persimmons.
Add a drizzle of olive oil and a pinch of flaky sea salt to the plate. Serve with crackers or crostini on the side and enjoy!