This is a quick and easy treat that feels like a dessert, but doesn’t have any added sugar.
There are two basic types of persimmons that are seasonally available in the US. These are made from Fuyu Persimmons that have a flat bottom and are ripe when they are still firm.
These should not be confused with Hachiya Persimmons. This heart shaped fruit needs to be very soft before eating. An underripe Hachiya is very astringent and not at all edible. If you’ve ever tried one of these before it was ripe, you will remember that unpleasant experience.
Fuyu’s are mildly sweet and have a good flavor. When they are roasted, the natural sweetness comes through and blends beautifully with cinnamon.
I like snacking on roasted persimmons. They can also be served as a side dish or dessert.
Cinnamon Roasted Persimmons
Fuyu Persimmons, sliced
Pre-heat oven to 400º
Place persimmon slices on a baking sheet lined with parchment paper or a silicone baking mat.
Sprinkle with ground cinnamon.
Roast until tender.
Thin slices will be ready in about 5 minutes. Thick ones can take up to 10 minutes.
Thank you, Frieda’s, for the delicious Fuyu Persimmons!