Persimmons are all the craze right now and they are landing in our Roseville Pod’s baskets weekly!
Loaded with fibre, just one persimmon contains over half the daily recommended intake of vitamin A. Aside from vitamins and minerals, persimmons contain a wide array of plant compounds, including tannins, flavonoids and carotenoids, which can positively impact your health
Persimmons can be eaten fresh, dried or cooked and are commonly used around the world in jellies, drinks, pies, curries, salads and desserts.
We love them fresh as they have such a unique taste. This recipe is for a delicious and versatile cooked version which makes your home smell like a warm bundle of spices.
What you need:
6-8 persimmons (Fuyu fruit variety is our choice)
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cardomom
1/4 tsp ground nutmeg
2 tbs maple syrup or runny honey
2 tbs melted coconut oil
2 tbs hot water
Method:
Preheat the oven to 180 degrees C.
Remove the top of each persimmon and slice into 8 uniform slices. Uniformity will ensure they cook evenly.
Spread the slices on a lightly oiled baking tray.
Sprinkle with half of the spice mix.
Turn the persimmons over and sprinkle with the other half of the spice mix.
Mix the coconut oil, water and maple syrup together and pour the mixture over the persimmons.
Cover the baking tray with foil and bake for about 45 minutes or until tender.
Suggest to check on the persimmons a couple of times during the process to make sure they aren’t burning. Add a couple of tablespoons of water to the tray if the liquid has dried up.
Serve warm over oats, cottage cheese or yogurt, or even on their own. These are also easily storable in the fridge for up to 4 days.
