Persimmon Flowers

This is just a quick note with a not-quite recipe. I first saw this on Esi's wonderful blog Dishing up Delights. But I sliced a few firm persimmons with a mandolin, laid them on a baking sheet and sprinkled cinnamon over the top. Into a 350 oven for 8 minutes on one side, 6 on the other.

UPDATE: When making these, it is very important that you buy the round persimmons, the ones that look more like tomatoes. These can be eaten while still firm. Whereas with the heart-shaped persimmons, you must wait until they are mushy to eat, or they will be too astringent. Baking won't help with that. Nothing will. So remember, if you want to eat them or cook with them while they're still firm, get the round ones.

They puckered up into little flowers when baked, pulled toward the center by that starfish pattern on the raw fruit. If you don't just eat them by the handful, I can imagine them gracing the tops of salads, ice creams, cakes, anything. They're not crunchy, but pleasantly chewy. If you have a dehydrator and crave a real chip experience, that might be a better way to achieve it. But if you're a sucker for cute, here you go.


Dewi said…
Love it, sounds so delicious. I love persimmons, especially fuyu persimmons.
Snooky doodle said…
these are super cute ! do you think I can use oranges too ?
Esi said…
I love this recipe. When I tried it, I thought they would turn out crispy and even though they turn out chewy, they are very addictive.
Angela said…
Very cool idea. Thanks!
Anonymous said…
These are so gorgeous!
Anonymous said…
What a great idea!
Anonymous said…
How stunning are those Persimmon Flowers. They would make a beautiful garnish with a Persimmon ice-cream.
Hayley said…
These flowers are beautiful. They would make such a pretty dessert at a cocktail party. Filled with some sort of mousse and sprinkled with nuts. I'll definately be trying these out, thanks!
Sara said…
These are so unique and pretty, I'm going to try this the next time I buy persimmons!
Andrea said…
Elra, me too! They're about the only fruit to look forward to in the winter!

Snooky, I wouldn't use oranges, those are quite different from persimmons. I don't really know of a substitute, I'm sorry!

Esi, it was you!! Thank you!

Angela, it was Esi's idea. But I'm glad you liked it!

Lauren and Kristen, thanks so much!

Yes Chuck, yes. Persimmon ice cream, I like the way you think. You bring the ice cream, I'll bring the flowers!

Hayley, they're small little flowers, but piping a filling in is such a creative (although labor-intensive) idea. I love it!

Sara, thanks! Hope you like them!
Anonymous said…
These are so dainty and lovely. If persimmons were still in the stores here, I'd definitely make some pretty persimmon blooms.
Anonymous said…
I love this idea! Unfortunately, these fabulous fruit doesn't make a regular appearance in the UK. :-(
I waited all summer for persimmons to come out so I could make these!

Happy to report I am making them TONIGHT! :) Will let you know how they are :)
All of your Persimmon recipes are fantastic!

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