When I think about fall foods, the obvious ones certainly come up (pumpkin, butternut squash, cinnamon spice, etc, etc), but the flavor I most look forward to is persimmon. Persimmons are the unsung heroes of fall food – they are rather rare, and a little weird to work with, but oh so delicious.
If you don’t know what a persimmon is, let me give you some facts:
- It is a fruit and is very high in vitamin C and fiber.
- There are two main types sold in the USA, Hachiya (which needs to be fully ripened to the point of squishiness before eating) and Fuyu (which can be eaten firm, like an apple).
- They have a sweet, delicate flavor which is like a combination of apricot and pear with faint cinnamon-y undertones.
I enjoy eating persimmons raw, but the simple fruit is elevated even further when baked and stuffed with oatmeal streusel filling. This recipe would make for a nutritious breakfast or even a decadent dessert if you are looking to impress at a fall dinner party. This is best served still warm.
Stuffed Oatmeal Streusel Persimmon
1 hachiya persimmon
1 pitted date, chopped
1 tbsp oats
1 tsp honey
1 tsp olive oil
1/2 tsp flour
Pinch of salt
Pinch of nutmeg
1. Preheat oven to 350 degrees. Cut the top off your persimmon and carve a little of the fruit out so it makes a nice bowl for our oats (not too much, though. The fruit is the best part). Set on a baking sheet.
2. Mix together your oats, chopped date, honey, oil, flour, salt, and nutmeg. Mixture should be thick and sticky. When it is well-mixed, scoop it onto your persimmon. Bake in the oven for 15 to 20 minutes or until it is soft and slightly wrinkled.