Although I'm Asian, I didn't grow up eating persimmons. It's more of a Japanese cultural item than Chinese, and I was much more about the fruits of Hawaii (guava, lilikoi, lychee). But persimmons are so abundant in SF during the fall season, that I decided to take a stab at cooking them. This is the easiest preparation of them EVER - simply slice and bake. I put them on a grid cooling rack in the oven, so both sides are exposed to the heat. 15-20 minutes is all it takes, and I wait til I see a bit of browning on the thinner slices. YUM!
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