Persimmon Wedges with Toasted Hazelnuts

This elegant recipe for persimmon wedges with toasted hazelnuts celebrates the delicate, honeyed sweetness of autumn fruit. Fuyu persimmons are prized for their firm texture and edible skin, making them the perfect candidate for slicing and serving fresh. When paired with the deep, earthy notes of hazelnut oil and the crunch of toasted nuts, the fruit’s natural flavour is beautifully elevated without the need for refined sugars.

As a simple vegan dish, this assembly works wonderfully as a light dessert, a sophisticated snack, or even a vibrant addition to a festive brunch spread. Using warm hazelnuts provides a lovely temperature contrast to the cool fruit, providing a satisfying mouthfeel. It is a fantastic way to enjoy seasonal produce with minimal effort, offering a nutritious and naturally sweet treat that looks stunning on the plate.