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!
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?].
- 2 medium persimmons
- a few spritzes of coconut/canola oil
- honey to taste [I used about 1/2 Tbsp]
Cube persimmons to desired size.
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].
Heat through. Tip: if you want more of a “syrup”, add some water and bring it back to a boil.
Enjoy! We used it to top our steel cut oats and waffles. We were not disappointed .