There's so much more you can do with persimmon than eat it raw.
Ingredients
—3 persimmons (non-astringent varieties) ½ tsp ground cinnamon ½ tsp ground ginger ½ tsp allspice ½ tsp ground coriander seeds 1 Tbsp butter Lime or lemon wedges to serve (optional) Serving suggestion: Freshly-made oat porridge and honey-flavoured yoghurt
Method
—1 Peel persimmons and cut into wedges removing greenery and any seeds. Mix spices and toss with persimmon wedges.
2 Briefly heat a medium frying pan (skillet) over medium heat and add butter. Add persimmon wedges once butter is sizzling. Cook until browned, then turn wedges carefully with a spoon and fork.
3 Serve with hot oat porridge and honey-flavoured yoghurt, and lemon or lime wedges if liked.
Recipe Notes
Other serving suggestions: serve persimmon wedges with vanilla ice cream and wafers or biscotti.
Deep golden and spicy … delicious with ice cream, too.
hi Julie
am going to make the spiced persimmons recipe. how do I know if the persimmons at the supermarket are non-astringent variety?
Hi Dorothy, the persimmons sold in supermarkets around New Zealand now are the non-astringent variety that you eat like a crisp apple (or pan-fry as per my recipe). Astringent persimmons are the old-fashioned variety to be found in home gardens. They would make your mouth pucker (make your tongue furry etc) if you tried to eat them while still firm and were left to ripen until the flesh turned into a gorgeous soft jelly. They are simply delicious and worth seeking out. The non-astringent varieties are ready to eat when they turn a striking deep orange colour. I hope you like them spiced and pan-fried.
thanks, Julie