Instead of pouring myself a bowl of pretzels for a snack, I decided to whip up something a bit more substantial and nutritious. This was a super easy snack and the end results were delicious! Often, the dishes with just a few simple ingredients are the ones that taste best (and this was no exception).
All I did was heat up some apple and persimmon pieces in the oven for a few minutes after coating them with some cinnamon and Truvia. Once they were done, I poured the fruit over a bit of leftover brown rice, and added some more cinnamon on top. The slight crunch of the rice paired nicely with the softened fruit, and the nutty flavor of brown rice was perfect with the cinnamon-sugar sweetness! It was also pretty low calorie, as well; I used about 50 grams of each fruit, and used 1/4 cup of rice (that’s all that was left), which came to about 115 calories total.
Fuyu persimmons are kind of a hard-to-find fruit; my mom got these from a friend of hers that grows some in her backyard, and they’re far better than ones you could get at a grocery store. Personally, I think the persimmon-apple combination works really well (in my mind, they’re sort of similar), and cinnamon really complements both fruits.
If you wanted to add some protein, the fruit would be awesome on top of some plain Greek yogurt with a bit of honey drizzled over. Or, you could add a handful of walnuts to the fruit when you stick it in the oven. This also makes a great topping for oatmeal in the morning. For a slightly more savory meal, add the persimmon and apple pieces to a spinach salad with walnuts, dried cranberry, and a bit of feta, or if you’re feeling a bit more adventurous, serve the warm persimmon and apple mixture, sans sugar, on top of chicken.
Whether you’re looking for a sweet snack, the perfect topping for a dish, or a healthy dessert, this is definitely a recipe to keep in mind.
Baked Persimmon and Apple (serves 1-2)
1 Fuyu persimmon
1 apple (I used a Gala apple)
about 1/4 tsp ground Saigon cinnamon
1 packet of Truvia (or you can use 1 1/2 tsp granulated or brown sugar)
Preheat oven to 350F (if you have a toaster oven, feel free to use that instead). Wash and peel both fruits. I chose to chop mine up into pieces, but you could also slice into about 1/4 inch thick round slices if you prefer. Line a baking sheet with foil for easy clean up and place fruit on the sheet. Top with cinnamon and sugar, and lightly toss around until pieces are coated. Bake in the oven for 7-12 minutes, depending how soft you want the apples and persimmon to be (I baked mine for 6 minutes, the persimmon was pretty soft and the apple still had a bit of crunch to it). Remove from oven when done and eat immediately.