Persimmon Cinnamon Autumn Chair

Ripe Fuyu persimmon has a mild, honey-like sweetness that becomes particularly soft when warmed. Cinnamon and vanilla add a familiar aroma without needing to dominate the fruit. Use ripe flesh with the skin and seeds removed, and let it soften completely before mashing. The drink may be lightly cloudy, which suits its simple compote-like character. This is a gentle evening cup for someone curious about persimmon, with a mellow finish rather than the sharpness of a citrus or berry drink.

Ingredients

• 6 oz Water
• 1/4 cup Ripe Fuyu persimmon flesh, skin and seeds removed
• 1/16 tsp Ground cinnamon
• 1/8 tsp Alcohol-free vanilla flavoring

Make it

1. Prepare the fruit as listed, removing all stones, cores and hard stems.
2. Put the water and all remaining ingredients in a small saucepan. Bring to a gentle simmer and cook for 5–7 minutes until any fresh fruit has softened.
3. Mash softened fruit gently, then strain if you prefer a smoother cup. Remove whole peel, herbs or ginger pieces. Serve comfortably warm.

Benefits

Persimmon and cinnamon · refreshing fluids

Using persimmon, cinnamon, and vanilla turns the measured water into a drink with a mellow, honey-like fruit flavor. That water still counts toward your fluid intake.

A warmer side of cinnamon

The persimmon and vanilla carries a sweet-smelling spice note from cinnamon, giving you a fragrant warm drink to enjoy in place of an alcoholic nightcap.