Fuyu persimmons are delicious! This variety of the fruit has a tomato like shape and is best eaten when firm. Some have seeds and some don’t.
Another persimmon variety, hachiya, has a heart-like shape and is ripe when it’s very soft. If you eat a hachiya too soon, the taste is pretty awful. They can be quite delicious, but you’ll want to make sure they’re ripe.
I like both of these persimmon varieties, but my favorites are the fuyus for baking and for eating fresh.
Fuyu Persimmon Crisp
Ingredients (Fruit)
6 Fuyu Persimmons – peeled and sliced
1/2 c Sugar
1 t Ground Cinnamon
Ingredients (Topping)
1/4 c butter, melted
1/2 c flour
1/2 c sugar
1/2 c walnuts, chopped
1 t Cinnamon
Instructions:
Pre-heat oven to 375º
Grease a shallow baking dish. I used an 8″ round, so my crisp is thick. If you like a thinner crisp, you can use a larger pan.
Mix the fruit ingredients together and put them in the baking dish.
Melt the butter and then add the other topping ingredients to it. Cover the fruit with this mixture.
Bake for 45-60 minutes. My thick crisp took an hour. A thinner one in a larger pan will bake faster.
