An often-overlooked fruit—the persimmon—is currently in season and an ingredient you should stock up on as long as it’s available. Fuyu persimmons are reminiscent of the Granny Smith apple, only it carries it own unique charm. In this caramelized persimmons recipe, the fruit is smothered in homemade caramel sauce and then accented with the deep, earthy flavors of fresh thyme and the dense acidity of olives. The balance of flavors makes for a unique side dish and is both sweet and savory at once.
All About Fuyu
There are two types of persimmons: astringent and non-astringent. The most ready-to-eat persimmons are of fuyu variety, a non-astringent type that is free of a core, seeds, and tannins. The fuyu is squat and rounded, bearing an orange, pumpkin-like color on both its skin and flesh. Its flavor profile has hints of pear, dates, brown sugar, and cinnamon. The fruit’s texture is tender when ripe and is available from mid-fall through the winter months.
Persimmons also happen to be quite nutritious. In a 100-gram serving of the fruit, there are 127 calories, 310 milligrams of potassium, 13% of the RDA of iron, and 110% of the RDA of vitamin C. Particularly rich in the antioxidant vitamin C, consuming persimmons is a great way to boost immunity, reduce the effects of aging, and improve cognitive health.
When choosing a persimmon, look for similar characteristics to those of a ripe tomato—smooth, blemish-free, and with a slight give. You can buy fuyu persimmons on the firmer side and then allow them to ripen in a paper bag.
What You’ll Need: Caution
Above all for this recipe, you’ll need to be very careful when preparing the caramel sauce. Exercise caution and all will go smoothly!
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