These stuffed persimmons are filled with chopped nuts, dates, chestnuts and lots of cinnamon; a healthy holiday treat at it’s best!

When you’re 31 and 99.9% of your friends are married, pregnancy announcements (usually via facebook and some lovely picture of the inside of your friend’s uterus now front and center as their profile pic) become so commonplace it’s like saying “oh, yeah I went to the movies this weekend, nbd.”

Stuffed Persimmons
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Honestly, I can’t say I mind this new age way of announcing this kind of news because at least my eye rolls behind the computer screen aren’t visible.

Oh, you’re pregnant? Awesome, one less person that will be able to do ANYTHING for the next 10 years.

It’s kind of funny actually, because as a couple that doesn’t want kids and wants (and is able!) to do things, we have no one to do them with anymore since all our friends have babies or kids in school even (this is the point where my mother would say “so just have them too then!”).

Dinners become planned events weeks in advance, vacations are barely even logistically possible and nights out when they do happen end at 10 at the latest since babies don’t know how to sleep in.

We’re a couple consciously without kids living the life of a couple with kids because all our friends have them. Ain’t that ironic.

I know what 99% of you are thinking right now: I’m a selfish bitch.

And to that, I say, I won’t argue there isn’t a bit of truth.

However, sometimes you meet or know that certain person who is just made to be a parent. The kind of person that is just so genuinely nice and good-hearted that when you’re around them they make you want to be a better person.

I’ve met and hung out with Audra 3 times and each one of those times has left me with that feeling of “ok Gina, you need to be more like THAT”.

Stuffed Persimmons

Audra’s having a baby boy next month and I honestly couldn’t be more happy for anyone.

She actually came to my house to help show me how to (successfully) make strawberry rhubarb macarons when she was only 6 or 7 weeks along and told me she was pregnant in the car ride from the train station. The usual eye-roll/”there goes another one” reaction didn’t even cross my mind.

I was and still am SO happy for her. So, happy (virtual) baby shower, Audra!

Thank god this is only virtual because I think the amount of sugar in all the recipes below might induce labor if you actually ate it all!

Oh, and these pretty little stuffed persimmon things?

Those would be nuts, chestnuts, dates, cinnamon and pistachios all chopped up and stuffed inside a juicy, ripe persimmon drizzled with honey.

Don’t tell me the holidays can’t be healthy and delicious.

Audra

MORE PERSIMMON RECIPES TO TRY:

Persimmon Jam

Almond Persimmon Pancakes

Persimmon Prosciutto Panini

Persimmon Vanilla Bean Smoothie

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5 from 1 vote

Cinnamon Nut Stuffed Persimmons

Servings: 6 servings
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
These stuffed persimmons are filled with chopped nuts, dates, chestnuts and lots of cinnamon; a healthy holiday treat at it’s best!

Ingredients 

  • 6 ripe hachiya persimmons, they’re the more oblong shaped ones
  • 1/2 cup walnuts
  • 1/2 cup almonds
  • 1/4 cup whole, peeled and cooked chestnuts
  • 2 large medjool dates
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons chopped pistachios
  • honey for drizzling

Instructions 

  • Preheat the oven to 400 degrees.
  • Slice the top of each persimmon and set aside. Slice a small amount off the bottom so that the fruit can stand up.
  • Using a sharp paring knife, cut around the core and scoop it out with a spoon creating a circular hole in the middle of the fruit for stuffing.
  • Place all remaining ingredients in a food processor except fot the pistachios and honey).
  • Process until finely chopped.
  • Scoop the nut mixture into each persimmon filling to the top.
  • Place persimmons in a baking dish, put their tops back on and bake for about 15-20 minutes until they just start to wrinkle.
  • Remove from the oven, remove the tops, sprinkle with the chopped pistachios and drizzle with honey.
  • These are best served warm and would be delicious with a scoop of vanilla ice cream.

Nutrition

Serving: 1SERVINGCalories: 352kcalCarbohydrates: 57gProtein: 6gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 12gSodium: 72mgFiber: 10gSugar: 33g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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39 Comments

  1. Yup, those persimmons have to be squishy ripe if they are Hachiya, or you’ll curl up puckering from all the tannin. As for the child issue, I laud you. I’m old enough to remember Zero Population Growth from the 60’s. It was warned then that the earth had finite resources and if we didn’t stop population growth we would overtax her and our climate. Well, guess what. Too many people went forth and multiplied. Our Ecological problems, right down to Climate Change can be attributed to too many people, not enough resources. But no one talks about it now. And oh yes, the recipe looks delicious. Can’t wait to try it to use up my overabundant persimmons. Thanks.