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!
Bring more seasonal life to your side dish game with this decadent caramelized fuyu persimmons recipe with fresh thyme and olives.
- Cook Time
- Prep Time
- 8 fuyu persimmons peeled and sliced into wedges
- 1 tablespoon olive oil
- Pinch black pepper
- Pinch ground nutmeg
- 2 sprigs fresh thyme
- 1/3 cup sugar
- 1/4 cup butter
- Pinch salt
- 1/4 cup black olives pitted
- 1/2 cup apple cider
- 2 tablespoons golden raisins
- Bring a non-stick griddle pan to medium-heat. Brush each side of the persimmon slices with olive oil and place them on the griddle for about two minutes on each side, or until each side has a grill mark. Season the persimmons with pepper and nutmeg and transfer the fruit to a plate. Place the sprigs of thyme atop the persimmons.
- In a separate pan over high heat, add the sugar. Watch until the sugar melts down to a liquid caramel. Reduce the heat to its lowest setting, trying to avoid burning the sugar. Remove from heat and let sit for one minute. Slowly stir in the butter and salt until well combined. Return the caramel to the stove top, keeping the heat on the lowest setting.
- Slowly stir the apple cider into the caramel, increasing the heat as you go. Add in the persimmons and raisins, using a spatula to fold the caramel sauce over all the fruit. After about five minutes, transfer the persimmons to a serving dish and garnish with the olive and more fresh thyme.