Persimmon Margarita

Whether you’re celebrating Halloween or Día de los Muertos this cocktail will help you celebrate in great spirits — they’re simply to die for!

Fall is here and the arrival of persimmons is worth celebrating. I did not even know about this fruit until a couple of years ago and boy I plan on making up for lost time. I know that there are numerous culinary applications for persimmons, but I prefer to drink them. This twist on a classic margarita is a great way to make the most of persimmon season, which is at its peak in November. The persimmon blends beautifully with tequila, and the cinnamon-sugar rim brings everything together seamlessly.

Persimmon Margarita


1 3/4 ounce tequila reposado
2–3 non-astringent persimmons, such as fuyu, peeled
1/2 ounce Agave Nectar or simple syrup (equal parts sugar and water, dissolved)
1 ounce lime juice, freshly-squeezed
Ice cubes
Cinnamon-sugar for glass rims
Lime wheel for garnish


On a salad plate, make a cinnamon and sugar mixture for the glass rim. Wet the rim of a margarita or martini glass with a lime wedge and dip it in the cinnamon and sugar mixture.

Puree persimmons (remove skin), in a blender or juicer. Add agave nectar or simple syrup to taste. In a shaker, combine the tequila, 2 ounces of persimmon puree and the lime juice. Shake the mixture with ice and strain into the cinnamon and sugar rimmed glass. Garnish with a lime wheel.

Photography by Jeanine Thurston
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  1. This looks good!!! if U ever need a guinea pig to try out this drink let me know!

  2. That sounds delicious… does it taste good tequila free?? as sad as that sounds. :(

  3. My kids actually had to have the non-alcohol version and sucked it right up! :-)

  4. Did you use the white, pithy part of the persimmon also, or just the skin and seeds minus the white part?

    I saw beautiful, huge persimmons in the store yesterday. I’ll have to go back and buy a couple.


    • We tested with and without the peel and I would suggest without the peel — I’ve edited the recipe.
      And the Fuyu (flattened tomato shape) are sweet and the Hachiya (acorn like shape) is tart.

  5. Love margaritas, I’ve never had this kind but I do love persimmons also. The combination has to be phenomenal!

  6. I am thrilled to try these! I will have to impress mis amigas with this!

  7. I love margaritas. My hubby makes great margaritas but had never tried one that has persimmons. I must get him to try your recipe.

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  11. We LOVE the idea of using Persimmon but had no idea how to…until NOW! Can’t wait to try this recipe! Thanks for sharing your beautiful blog with us!

  12. I am going to try this!! I just posted Tropical Persimmon Muffins and mentioned that I needed to try NEW recipes. I might just have to make this tomorrow for Thanksgiving!!

    • Thanks for the link love Noelle! Please continue to spread the word about our blog! We have some really exciting holiday recipes coming in December! We are thrilled you found us and excited to have a new tester on board the Muy Bueno train!

  13. I NEED to make this. Margaritas are my favorite drinks and I don’t like when they are too saccharine sweet plus I love persimmons. Thanks for sharing :)

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  16. What a beautiful cocktail! I have reposado tequila, I’ll have to look for persimmons so I can make this drink!

  17. a coook from Seattle Reply

    I see both the Hachiya and Fuyu persimmons in your pictures. I am a big fan of them and just peel, cut and eat the Fuyus. The Hachiya you have to wait until they’re almost mushy before they are not too tart. Did you happen to make a drint with that variety? I can get either, but thought one where the fruit was already softer (the ripe Hachiya) would work better. What is your experience? Can’t wait to try one!

    • Hello cook from Seattle! We prefer to use Fuyus, because they are sweeter. But, we have used both and adjusted the agave nectar to sweeten as needed. Sounds like you have great options in your area. LUCKY! Salud!

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