When you find a bunch of persimmons, you start thinking of ways to use them up – good thing they actually last for several weeks on the counter! A friend left some homegrown Fuyu Persimmons on my doorstep because she didn’t know what to do with them – but I do! 

There are so many ways to eat a persimmon, like an apple, sliced in salads, in salsas and more! Today, I’m sharing a fall-inspired healthy dessert recipe – Chai Roasted Persimmons with Gingered Greek Yogurt. It’s very simple to make and an unexpected treat! Read on to get more info on the fruit along with the persimmon recipe: 

Persimmons, you don’t see them at the store that often . . . and if you did, you might mistake them for a tomato . . . but they’re not the same at all. Instead of super juicy inside, they had a more solid and firmer flesh (along upon a light squeeze, they should “give” a before eating). Sweet and sorta honey-ish tasting, these orange-hued fruits are super-loaded with Vitamin C and also a great source of Vitamin A, E and B6 along with minerals like manganese, copper, potassium and more.

Roasted (or baked) fruit is so comforting and always brings a warm smile from my family — it’s an easy way to make a healthy fall dessert everyone will love. Oven roasting persimmons magnifies their delicious flavor and softens them a bit up for eating.  A strongly brewed chai tea and a bit of honey serve as an aromatic cooking liquid and, in the final baking step, turns into a lightly sweet syrup that complements the persimmon recipe. 

These Chai Roasted Persimmons could be enjoyed as-is, however, pairing with a creamy sidekick makes an amazing addition in textures.  You could do whipped cream or ice cream, but I’ve chosen to upgrade plain Greek Yogurt by stirring in a bit of ginger and vanilla. Also, for a garnish with this healthy fall dessert, I’ve served with ginger dices and hemp seed.

If you still have a bundle of persimmons to use, check out these recipes:

• Persimmon Avocado Salad with Spicy Shrimp
• Grilled Lemony Flank Steak Salad with Persimmons

Have you ever tasted a persimmon? Do you have a favorite fruit to bake or roast? Please share in the comments – XOXO, Jennifer

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Chai Persimmons with Gingered Yogurt

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

 

Servings: 4

Ingredients

• 4 large persimmons, ripe (should yield lightly to touch)
• 1/3 cup water
• 1 chai tea bag
• 2 tablespoons honey
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ginger
• pinch salt
• 16 ounces plain greek yogurt
• 2 teaspoons finely grated fresh ginger root
• 1 teaspoon vanilla extract
• 2 tablespoons minced ginger dices (from bulk dept)
• 2 tablespoons hemp seeds

Instructions

1. Preheat oven to 375F degrees

2. Slice persimmons in half crosswise, place cut side up in metal pie pan or other small baking dish.

3. Add water to mug and bring to boil in microwave, add tea bag and steep for 2 minutes. Remove tea bag and stir in honey, cinnamon and ginger

4. Pour liquid over persimmons. Cover baking dish with foil. 

5. Bake in oven for 30 minutes with foil on. Remove foil and bake for an additional 15 minutes to allow liquid to become syrupy.

6. While persimmons are baking, add ginger and vanilla to yogurt, stir well.

7. To serve, place 1/4 of yogurt mixture in bowl and top with 2 persimmon halves. Drizzle with some of the syrup in pan and (optional) garnish with ginger dices and hemp. Repeat with remaining ingredients.