Persimmons are a classic holiday fruit, and this honeyed persimmon recipe is a wonderful way to enjoy it any time of day.
There are two types of persimmons typically available in North America:
Fuyu, which are a lovely, sweet fruit with a soft edible skin that can be eaten raw or cooked. They are round and squat (pictured below).
Hachiya, which unless they are so ripe they are soft to the touch, are extremely tart. They are more elongated in shape.
I prefer to use Fuyu as they are easier to work with and don't have to be as ripe when eaten; however, Hachiya have their place. When ripe, they blend into silky purées and make tasty sauces.
For this recipe we chop up a couple of Fuyu persimmons and cook them with honey to create a sweet topping that can be used on toast, in yogurt or oatmeal, on top of cereal or ice cream, etc.
This is gluten-free and vegan if you swap out the honey for bee-free Honee or maple syrup. It's also low in fat, so you can pair it with any of your favourites to make a sweet treat, delicious breakfast, or snack any time of day.
(Makes 4 servings)
1 cup water
1/2 cup honey
1/2 teaspoon lemon juice
pinch ground ginger
pinch ground nutmeg
2 Fuyu persimmons, de-stemmed, seeded, chopped into bite-sized pieces
In a sauté pan on medium-high heat, bring the water to a boil. Lower the heat to medium and add the honey, lemon juice and spices. Stir to combine.
Once the honey is dissolved, add the persimmon pieces and stir well. Allow the persimmon the simmer, stirring frequently until the liquid reduces and the fruit becomes soft (about 10 - 15 minutes).
Remove from heat and allow to cool to room temperature, stirring occasionally.
Nutritional Information Per Serving:
total calories = 189.5 | total fat = 0.19g | saturated fat = 0.02g | cholesterol = 0mg | sodium = 3mg | carbohydrates = 50.95g | dietary fibre = 3.24g | sugars = 45.22g | protein = 0.65g