Roasted Persimmons

Fuyu Persimmons Baked and Crispy
Roasted Persimmons. Molly Watson
  • 30 mins
  • Prep: 10 mins,
  • Cook: 20 mins
  • Yield: Makes 4 to 6 servings
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Hard Fuyu persimmons are treated like vegetables here and turned into a savory (yet sweet!) fall or winter side dish.

Roasting brings out the sweet, soft nature of often hard-as-rocks Fuyu persimmons. They are transformed into the perfect accompaniment to roasted pork or poultry, and are ideal on the table with a Thanksgiving turkey or holiday ham.

The sweetness makes them a good foil for a bit of spice. If that sounds good to you sprinkle them with a bit of cayenne or a minced fresh jalapeno or serrano chile.

What You'll Need

  • 4 Fuyu persimmons
  • 1 tablespoon vegetable or olive oil, or melted butter
  • Sea salt to taste
  • Lemon, lime, or orange zest (completely optional)

How to Make It

  1. Preheat an oven to 375F.* While the oven heats, cut off and discard the tops and bottoms of the persimmons. Peel the persimmons, if you like. Persimmon peel is a bit tough, but perfectly edible, so it's really a question of taste. Peeling them will result in a more uniform final texture. Cut the persimmons into 1/4- to 1/2-inch thick slices.
  2. For easier clean-up, line a baking sheet with parchment paper. Lay the persimmon slices in a single layer (or as much of a single layer as you can manage) on a large sheet pan. Drizzle with about half the oil. Turn the slices over and drizzle with the remaining oil.
  1. Bake the persimmon slices until tender and starting to brown, about 20 minutes. How long they take to roast depends on how ripe they are, so 20 minutes is just a guide – look for tender persimmon slices with browning edges over the clock!
  2. When done roasting, 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.
     

Notes

  • These savory sweet delights are best hot, very tasty warm, and still plenty good when served at room temperature, which is nice flexibility to have when cooking up a feast.
  • Persimmons, like most roasted produce, are fairly flexible - too hot of an oven, though, and the sugars in them with burn rather quickly. Really any temperature between 350 and 425 will work, so if you have something else in the oven (a chicken roasting or even a Thanksgiving turkey, for example), you can pop these persimmons in alongside without too much worry. Just check on them to monitor how tender and browned they're getting. If they get too brown before getting tender, simply cover with foil and continue cooking until they're as tender as you like.