Roasted Fuyu Persimmons

By
Molly Watson
Molly Watson
An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients.
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Updated on 07/14/21
Fuyu Persimmons Baked and Crispy
Molly Watson
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
104 Calories
3g Fat
22g Carbs
1g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 104
% Daily Value*
Total Fat 3g 3%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 99mg 4%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 11%
Total Sugars 14g
Protein 1g
Vitamin C 50mg 251%
Calcium 20mg 2%
Iron 0mg 2%
Potassium 288mg 6%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

  1. Gather the ingredients. Preheat the oven to 375 F.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Serve and enjoy.

Tips

  • 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.

Recipe Variation

  • 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.