It took me a sadly long time to be properly introduced to persimmons. Now I eat several a week and I can’t wait for fall each year. The squat fuyu persimmons that look like orange colored tomatoes are the ones you want if you want to eat them raw, the long Japanese kind need to be cooked first. You’ll need to peel the tough skins off first. Fujus are so sweet and delicious, they really don’t need the cinnamon sugar, but it makes them feel more autumn-y to me.
1 fuyu persimmon
1 teaspoon cinnamon sugar
1/4 cup plain yogurt
1 teaspoon honey
shelled whole pecans
Make a batch of cinnamon sugar:
combine 4 teaspoons of cinnamon with 1/4 cup of sugar. mix well and store in an empty spice jar.
Peel the persimmon with a small, sharp pairing knife. Slice into thin slices. Toss in a spoonful of cinnamon sugar. Serve with a dollop of plain yogurt, a drizzle of honey, and some pecans.