This savory stuffed persimmon recipe is the perfect side dish or quick lunch recipe. The persimmons are stuffed with lentils and cranberries. I love Roasted persimmons because they have a delicate and smoky flavor.
This is only the second time in my life that I have tried Persimmons!
Its embarrassing to admit, but, I never saw them as a recipe making ingredient! The first time I tried was circa 2006 and didn’t have a chance to try it again
Until now, when I figured I should give them a second chance
When I first tried them, it was sweet and delicious. I saw myself getting addicted to them because they taste similar to cantaloupes.
In this recipe, I use the Fuyu Persimmon which are sweet and soft. The Hana Persimmons are longer and slightly bitter in taste. They are fairly easy to put into recipes, but, I can’t say I have developed a taste for it.
For me, Fuyu Persimmons are perfect, especially for a savory recipe. Their slight sweetness makes them the perfect companion to lentils and ginger. Both these ingredients are used heavily in this recipe.
So, how do I pick Fuyu persimmons? I have found that their skin color is the best way to tell the juicy from the un-ripe. The darker orange hue means that they are the peak sweetness level and ready to eat. They also are soft to the touch. A lighter orange color just means that they need time to ripen.
If you have a bunch of light orange persimmons, the fastest way to ripen them is to put them into a brown bag and place them in the dry, dark corner. They should ripen in a day or two.
Their skin is edible, but, I see most people peel it. Personally, I loved keeping the skin on, especially when roasting them. They cook more evening and they hold their shape when stuffed. If you want to peel the skin, use a potato peeler to peel it.
I had no idea that Fuyu persimmons were known as Japan Persimmons, even though they originated in China. They are becoming really popular now because of all the creative recipes popping up online. Martha Stewart has a collection of recipes that use it.
I want to try it in a salad recipe next time. They have little fat and have a huge amount of Vitamin A and C. I also stuffed persimmons with a mix of red lentils and regular lentils, mostly because I didn’t have enough regular lentils to stuff 4 persimmons. You can choose only the lentils or both in this stuffed persimmons.
The ginger is a nice offset to the sweetness of the persimmons. It added a nice spice level to the whole recipe.
What’s your favorite way to eat persimmons?
Savory Stuffed Persimmons
Roasted Fuyu Persimmons stuffed with Lentils, Walnuts, Spinach, Cranberries and Ginger
- 5 Fuyu Persimmons
- 1 Tbsp Extra Virgin Olive Oil or Coconut Oil
- 1 Tbsp Ginger Shredded
- 1 tsp Garlic Shredded
- 1/4 cup Red onions Finely chopped
- 1/4 cup Baby Mushrooms Thinly sliced
- 1.5 cup Lentils Cooked
- 1/4 cup Baby Spinach Chopped
- 1/4 cup Coconut Water Optional
- 2 Tbsp Peperoncini Finely Chopped
- 1 Tbsp Nutritional Yeast Optional
- 1/4 cup Walnuts Roughly Chopped
- 2 Tbsp Cranberries Dried
- 1/4 tsp Salt Optional
- 1 tsp Red Pepper Flakes
- 2 tsp Capers
- 1/2 tsp Lime Juice Freshly Squeezed
- Cooking Spray
Preheat oven to 400° F.
Cut the tops of the Persimmons and scoop out the inside using a melon baller. Save the insides.
Take a baking dish and oil it using cooking spray. Spray the persimmon inside and outside and place them in the oven
Roast them for 7 minutes and then remove the baking dish. Set them aside to cool
Heat a medium pan on medium for 30 seconds before adding the oil
Add the onions and cook for 30 Seconds
Add the garlic and ginger
Add the mushrooms and cook for 7 minutes or until they soften
Add the persimmon pulp and coconut water. Cook for 5 minutes on low heat
Add the Spinach and let them shrink to half their size
Add all the remaining ingredients and mix well
Fill up the roasted persimmons with the lentil mixture. You will have some mixture left over
Transfer the Persimmons into the oven again and roast for about 7-10 minutes
Remove and let them cool to touch