This sweet, delicious, baked persimmon is stuffed with persimmon puree, nuts and spices and takes less than 30 minutes. This healthy recipe is grain and gluten free.
What is a Persimmon?
Persimmon is an edible fruit with a marigold yellow color which is originally native to China. This winter fruit, or berry to be specific, has a delicious soft juicy interior. There are different types of persimmons, they are divided into 2 categories, – the astringent and the non-astringent varieties.
We can eat the astringent variety only when it is completely ripe due to the high content of tannin. The non-astringent can be eaten even when it’s in its hard, orange stage as the tannin content is greatly reduced the moment it turns from green to orange. If you like to know about Persimmons, read more here.
Where can I find Persimmons?
Since it is a winter fruit, Persimmons are easier to locate during winter. We can usually find them at Asian stores. I have often seen them at the Korean store and the Indian store. I have occasionally even had luck finding Persimmons at Whole Foods.
What does the Persimmon taste like and is it healthy?
Persimmons are addictive and delicious! They taste like honeyed apricots and sweetens up as they ripen.
Persimmons contain flavonoid antioxidants and tannins, which benefit heart health by reducing blood pressure, lowering inflammation and decreasing cholesterol levels. They are also rich in the powerful antioxidant vitamin C which helps lower inflammation, a common cause of many diseases. Read more here
What type of Persimmon to use for this recipe?
This recipe uses the non-astringent variety of Persimmon, also called Sharon fruit. It is very sweet and seedless and can be eaten whole. It is usually easy to find Sharon fruit during winter months at a Korean or an Indian store.
Step by Step method to make Baked Persimmon
Cut the stem portion of the Sharon fruit and scoop out the flesh with a spoon.
Gather all the ingredients to make this recipe – flesh scooped out of 4 Sharon fruits, 3 Tbsp. each of walnuts and pecans, 2 Tbsp. of maple syrup and 1/2 tsp. each of cinnamon and cardamom powder.
Blend the Sharon fruit flesh with the walnuts, pecans, maple syrup, and the spice powders until the mixture is well mixed and slightly coarse.
Fill the Sharon fruit shells with this mixture.
I bake the stuffed fruits at 400 degree Fahrenheit for about 25 minutes until the mixture inside is cooked and hardens up.
Place all the baked Sharon fruits on a cooling rack. Once cooled, top with whipped cream of choice, pomegranate seeds, pistachios, and a light drizzle of maple syrup. I topped these with some coconut whipped cream from Minimalist Baker. It tasted divine.
Baked Persimmon Recipe
This sweet, delicious persimmon bake takes less than 30 minutes and is made with persimmon puree, nuts and spices. This healthy recipe is grain and gluten free.
Ingredients
- 4 ripe Sharon Fruit (a type of Persimmon)
- 3 Tbsp. Walnuts
- 3 Tbsp. Pecans
- 2 Tbsp. maple syrup
- 1/2 Tsp. cinnamon powder
- 1/2 Tsp. cardamom. powder
Instructions
Cut the stem portion of the Sharon fruit and scoop out the flesh with a spoon.
Gather all the ingredients to make this recipe, flesh scooped out of 4 Sharon fruits , 3 Tbsp. each of walnuts and pecans, 2 Tbsp. of maple syrup, 1/2 tsp. each of cinnamon and cardamom powder.
Blend the flesh with walnuts, pecans, maple syrup and the spice powders. Blend until the mixture is well blended and slightly coarse.
Fill the Sharon fruit shells with this mixture.
Bake at 400 degree Fahrenheit for about 25 minutes until the mixture inside the Sharon fruit shell is cooked and hardens up.
Place all the baked Sharon fruit in a cooling rack. Once cooled, top with whipped cream of choice, pomegranate seeds, pistachios and a light drizzle of maple syrup. I topped with some coconut whipped cream from Minimalist Baker.
If you liked this recipe, you will want to check out this nutritious and yummy nut and seed powder too.
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