The word Persimmon means ‘a dry fruit’ in the Algonquian language of eastern US. The Persimmons are generally yellow-orange to orange-red in color. They are popularly sold by the name of fuyu in the markets and stores. The roasted persimmon is a savory side dish. The origin of this dish is not known. The roasting of the persimmons enhances the softness and flavor of the otherwise tough fuyu persimmons. They are perfect to be served with roasted pork and poultry.
Complexity level: Moderate
Time taken: 30 minutes approximately
- Fuyu Persimmons (4 nos.)
- Olive oil or vegetable oil (1 tsp)
- Sea salt (to taste)
- Lemon, lime or orange zest (optional)
- The oven has to be preheated to 350-375 deg F. Though the persimmons can withstand higher temperatures, it is preferable to keep them at these temperatures to retain the sugars in them and avoiding them to burn out. The peels can be removed.
- Cut the tops and bottoms of the persimmons. Slices should be made as you want them on your plate. Generally 1/4-1/2 inch slices can be made to roast the persimmons perfectly. The peels can be left on as suited since they are also edible.
- Lay the slices of persimmons on a large sheet oven pan in a single layer so that the slices are exposed to heat uniformly throughout. Drizzle with equal amounts of oil on both the sides and lay a uniform layer of oil. The persimmons have to be baked till they turn brownish and tender. This may take about 20 minutes in all.
- The tender and brownish slice has to be then sprinkled uniformly with the sea salt to taste. Another optional flavor that can be added is a bit (not more than 1/4 tsp) of lime or orange zest to enhance the taste.
- Don’t stick to the clock to see whether your persimmons are roasted. The persimmons get tender as soon as the edges start browning.
- Add the zest in the given amount. Excess of it will suppress the original flavor of the persimmons.