Persimmon Topping

This year’s persimmon season has been great to me.  Even after eating at least one every single day for the past few months, I’m sad to see it go.  I truly appreciate seasonal fruit and veggies, it makes actually enjoying them so much sweeter!

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So as I say a sweet goodbye to this delicious powerhouse fruit, I figure I should feature it at least one more time.  The other morning, as I cooked my usual breakfast of steel cut oats, I decided I wanted to top it with something slightly-sweet and fruity.  Hence, the following creation.  The recipe is embarrassingly simple and could also be used as a refined-sugar-free dessert topping [cheesecake/ice cream/cobbler?].

Persimmon Topping

  • 2 medium persimmons
  • a few spritzes of coconut/canola oil
  • honey to taste [I used about 1/2 Tbsp]

Cube persimmons to desired size.

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Heat a non-stick pan over medium heat and spritz with oil.

Cook persimmon until soft (about 5-10 minutes).

Add in honey [crystallization is perfectly normal].

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Heat through. Tip: if you want more of a “syrup”, add some water and bring it back to a boil.

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Enjoy! We used it to top our steel cut oats and waffles.  We were not disappointed Smile.

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