Tulo

Roasted Fuyu Persimmons Recipe

Firm Fuyu persimmon wedges roasted until caramelized at the edges, a simple warm side or dessert topping.
Photo by ready made on Pexels

Fuyu holds its shape under heat the way Hachiya cannot, so roasting concentrates its sugars and browns the cut edges without the fruit collapsing into mush, turning a fruit usually eaten raw into a warm, caramelized side.

Prep
10 min
Cook
20 min
Total
30 min
Servings
4

Ingredients

Servings4
  • 4 medium Fuyu persimmons, firm, cut into wedges
  • 2 tbsp unsalted butter, melted
  • 2 tbsp honey or maple syrup
  • 1/4 tsp ground cinnamon
  • 1 pinch flaky sea salt

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Instructions

  1. 1Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
  2. 2Wash the persimmons, trim the tops, and cut each into 6-8 wedges (no need to peel Fuyu).
  3. 3Toss the wedges with melted butter, honey, and cinnamon, then spread in a single layer on the baking sheet.
  4. 4Roast for 18-22 minutes, until the edges are caramelized and lightly browned, flipping once halfway through.
  5. 5Finish with a pinch of flaky salt and serve warm.

Tips & variations

  • Serve warm over vanilla ice cream or plain yogurt for a simple dessert or breakfast.
  • A splash of orange juice or a scrape of orange zest added to the toss brightens the caramelized flavor.
  • Firmer, slightly underripe Fuyu wedges hold their shape best under the oven's heat, very soft Fuyu will still work but will roast down further.

Storage & reheating

Refrigerate leftovers in an airtight container up to 3 days. Reheat briefly in a 350°F oven for a few minutes to warm through; they're also good served cold over yogurt.

Nutrition

A naturally sweet fruit side; the added butter and honey are light touches on top of the persimmon's own sugar.

Tips from the Tulo kitchen

  • Cut the wedges a consistent thickness so they all caramelize at roughly the same rate.
  • Watch closely in the last few minutes, the natural sugars that make the caramelization possible can also burn quickly once they start browning.

FAQ

Can I use Hachiya persimmons for this recipe?

No, this recipe depends on Fuyu's firm texture to hold its shape as wedges through roasting. A ripe Hachiya is too soft to cut and roast the same way; it's better suited to purées and baked batters.

Do I need to peel Fuyu persimmons before roasting?

No, Fuyu skin is thin and tender enough to eat, and it helps the wedges hold together as they roast. Peeling is optional.

What can I serve roasted persimmons with?

They're good warm over vanilla ice cream or yogurt, alongside roasted pork or duck, or added to a cheese board with something salty like prosciutto or a sharp cheese.

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