I’m a fruit fanatic, but as soon as it starts to get chilly, the idea of eating fresh berries no longer seems quite right. Instead, I begin to crave the sweet taste of permissions — the crunch of a Fuyu, sliced like an apple, or the creamy Hachiya, perfectly ripe and diced into a salad. Something about the earthy flavor and gritty texture of these orange orbs just feels like biting into a sunny winter day (their Autumn coloring doesn’t hurt either). While they are wonderful all alone, caramelizing the fruit brings out the rich, dark sugars in persimmons. This dish adds toasted pumpkin seeds for crunch and vanilla-infused Greek yogurt for a delicious low-fat base. As a simple, refreshing breakfast, or easy dessert, it’s a great way to enjoy persimmons.
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Caramelized Persimmon and Vanilla Yoghurt
- Total Time: 40 minutes
- Yield: 2 servings 1x
Description
Caramelized persimmons paired with vanilla-infused Greek yogurt and crunchy pumpkin seeds make for a delightful, low-fat breakfast or dessert.
Ingredients
- 1/4 cup (60 ml) pumpkin seeds
- 1 Fuyu persimmon
- 1/4 cup (60 ml) sugar
- 1 cup (240 ml) 2 percent Greek-style yogurt
- 1 tbsp honey
- 1/2 vanilla bean
Instructions
- Preheat the oven to 300°F. Place the pumpkin seeds on a sheet tray and bake for 10 to 15 minutes, stirring occasionally, until toasted and lightly browned. Remove the seeds from the tray to avoid carryover cooking.
- While the seeds are toasting, slice the Fuyu persimmon into thin wedges.
- In a skillet over medium heat, sprinkle the sugar evenly and allow it to melt without stirring. Once the sugar begins to caramelize and turn a golden brown, add the persimmon slices. Cook for 3-4 minutes, turning occasionally, until the persimmons are caramelized and tender.
- In a bowl, combine the Greek-style yogurt with the seeds from the vanilla bean and the honey. Stir until well mixed.
- To serve, divide the yogurt mixture between two bowls. Top with the caramelized persimmons and sprinkle with toasted pumpkin seeds.
Notes
- Caramelizing the persimmons enhances their natural sweetness.
- Use Fuyu persimmons for their crisp texture.
- Store any leftover yogurt mixture in the refrigerator for up to 2 days.
- Substitute vanilla extract if vanilla beans are unavailable.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 30
- Sodium: 40
- Fat: 9
- Carbohydrates: 38
- Fiber: 2
- Protein: 8
- Cholesterol: 5
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Frequently Asked Questions
Which type of persimmon should I use, and does it matter?
The recipe specifies a Fuyu persimmon, and the article explains why: Fuyu persimmons are the firm, crisp variety that can be sliced and eaten before fully ripe — the recipe slices one into thin wedges. The notes confirm this choice, saying to use Fuyu for their crisp texture. The softer Hachiya variety, which the article also mentions, would turn to mush when caramelized in the hot sugar.
How do I caramelize the sugar without it burning?
Sprinkle ¼ cup of sugar evenly over a skillet over medium heat and let it melt without stirring. Once it turns golden brown, add the persimmon slices and cook for 3 to 4 minutes, turning occasionally, until caramelized and tender. The key is not to stir the dry sugar as it melts — stirring causes crystallization. 
Can I substitute vanilla extract if I don’t have a vanilla bean?
Yes — the notes explicitly say to substitute vanilla extract if vanilla beans are unavailable. The recipe uses the seeds from half a vanilla bean stirred into 1 cup of Greek yogurt with 1 tablespoon of honey, so a standard splash of vanilla extract will give a similar result.
