Air-fried persimmon with honey & sesame
Crisp persimmon wedges baked until soft and caramelised at the edges, drizzled with honey and sesame — a moistening afternoon treat.
- 20 min
- Serves 2
- Air-fry
- Easy
Why it suits you: A Balanced constitution can simply follow the season. Autumn Equinox is the peak of autumn dryness, and persimmon, honey and sesame are all in-season moisteners; baking takes the edge off the persimmon's coldness, making it a gentle afternoon snack.
Method
Prep 10 min · Cook 10 min- 1Wash and dry the persimmons, remove the calyx and cut each one, skin on, into 8 wedges.
- 2Line the air-fryer basket with baking paper, spread the wedges in one layer and air-fry at 180°C for 8–10 minutes, until the edges are lightly browned and the flesh is soft.
- 3Plate and cool for 1–2 minutes, then drizzle with the honey and sprinkle with the sesame and a little cinnamon.
- 4Eat warm with a cup of warm water or light tea — one persimmon per person is plenty.
Cautions
- Don't eat persimmon on an empty stomach or at the same meal as hairy crab or any other crab — it can upset your digestion.
- Watching your blood sugar? Have half a persimmon and skip the honey.
Chef's tips
- Choose firm Fuyu (crisp) persimmons; soft, jelly-ripe ones fall apart in the heat.
- No air fryer? Bake them in the oven at 200°C for 12–15 minutes.
The TCM view
Persimmon is sweet, astringent and cold; it clears heat, moistens the lungs and eases thirst, and baking softens its coldness. Honey is sweet and neutral and moistens the lungs and intestines; sesame is sweet and neutral and eases dryness; a pinch of pungent, warm cinnamon offsets the persimmon's chill. Balanced overall — in step with the term's aim to balance yin and yang and moisten dryness.
