|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||3%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 3g||11%|
|Total Sugars 14g|
|Vitamin C 50mg||251%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Persimmons are a fall fruit that comes in two varieties: Fuyu and Hachiya. The Fuyu is the less astringent of the two and has a honey-like sweet taste that is rich and mild at the same time. Roasting Fuyu persimmons brings out the soft nature of this firm fruit and turns them into a somewhat savory side dish, perfect to accompany roasted pork or poultry, and ideal next to a holiday turkey or ham. But roasted Fuyu persimmons don't need to be saved for special occasions; they are delicious at breakfast on top of yogurt, granola, and cottage cheese.
Persimmon skin is a bit tough but perfectly edible, so whether you peel the fruit before roasting is a matter of taste. Peeling them will result in a more uniform final texture.
4 Fuyu persimmons
1 tablespoon vegetable oil
Sea salt, to taste
Pinch of lemon zest, lime zest, or orange zest, optional
Steps to Make It
Gather the ingredients. Preheat the oven to 375 F.
Cut off and discard the tops and bottoms of the persimmons. Peel the persimmons, if you like. Cut the persimmons into 1/4- to 1/2-inch-thick slices.
For easier clean-up, line a baking sheet with parchment paper. Lay the persimmon slices in a single layer on the baking sheet and drizzle with about half the oil. Turn over the slices and drizzle with the remaining oil.
Roast the persimmon slices until soft and starting to brown, about 20 minutes. How long they take to roast depends on how ripe they are; look for tender persimmon slices with browning edges.
Sprinkle the persimmon slices with salt to taste. You can grate a bit (about 1/4 teaspoon total) of lime and/or lemon and/or orange zest over them if you like.
Serve and enjoy.
- This savory and sweet dish is best hot, but is also very tasty warm, and still good when served at room temperature, which is helpful when cooking up a holiday meal.
- Persimmons, like most roasted produce, are fairly flexible when it comes to cooking temp—too hot of an oven, though, and the sugars in them will burn rather quickly. Any temperature between 350 F and 425 F will work, so if you have something else in the oven that is at a different temperature than 375 F, you can cook these persimmons alongside without too much worry.
How to Store
The roasted Fuyu persimmons can be stored in an airtight container in the refrigerator where they will keep for three days. Reheat in a 350 F oven.
- If you prefer, use olive oil or melted butter instead of vegetable oil.
- The sweetness of the persimmons makes them a good foil for a bit of spice. Sprinkle with a bit of cayenne or a minced fresh jalapeno or serrano chile once they're out of the oven.