Would you believe this was my first experiment with persimmons? Probably, because they are a less publicized fall fruit, and unlike a pumpkin which is available everywhere in the fall, persimmons are only available in some grocery stores, but can be found in large quantities at Asian and farmers markets. These delicious things are similar to apples, and are low in calories (although I don’t count calories, but a tip for those calorie conscious individuals), high in minerals and dietary fibre, beta carotene (perfect for healthy skin and anti aging), and loads of vitamin C (natural immune system booster). Sadly these lovely cuties are only available for a short time, so stock up while you can. I will be posting some persimmon recipes which hopefully will inspire you to get creative! 🙂 This recipe was inspired by my good friend Sheereen, (dieffs.wordpress.com).
1/2 cup fill fat or light organic canned coconut milk
A handful of gogi berries (soaked in water for 3 minutes)
2 organic dark chocolate squares
A handful or raw almonds
A sprinkle of cinnamon
Preheat oven to 400 degrees F.
Slice the top of the persimmon (you can use as much as you want), and make a shallow hole in the middle to allow room for the coconut milk.
Sprinkle cinnamon at the top of the persimmons and place in the oven on a non stick baking dish and bake for 10 minutes.
Top these with 1-2 tbsp of organic canned coconut milk (or light coconut milk) and other toppings of choice. I topped mine with more cinnamon, dark chocolate pieces, raw almonds, and soaked gogi berries ( i soaked gogi berries in water for about a minute to get a juicy fruity texture)
Nom nom nom!