CookTheGreekWay

Some sweets aren’t just sweets.They’re seasons, images, conversations at the table, aromas filling the kitchen — reminders that the most beautiful moments are always the simple ones. That’s exactly how this Greek persimmon spoon sweet feels.

Persimmons, with their warm golden-orange color and honey-like aroma, are among those fruits you eagerly wait to ripen. And when they do, you know something special is coming: a sweet that could have come straight out of old Greek homes — from a time when every spoonful had a story.

The house fills with the scent of lemon peel or rose geranium, the syrup gently thickens, and the persimmons glisten like tiny golden jewels in the pot.

And in the end… a jar full of sunshine, with a soft, elegant flavor that pairs beautifully with everything: yogurt, panna cotta, cakes, or simply enjoyed by itself with a glass of cold water — just like the old days.

Let’s make together one of the most delicate, aromatic Greek spoon sweets, with simple ingredients but a lot of heart.

Greek Persimmon Spoon Sweet — The Recipe

Ingredients

• 1 kg ripe but firm persimmons (not overripe, so they keep their shape)
  800 g sugar
• 2 glasses water
• Juice of 1 lemon
• 1 strip of lemon peel or 1 leaf of rose geranium (arbaroriza) for aroma

Instructions

1. Preparation

Peel the persimmons and remove any hard parts.Cut them into cubes or thick slices so they won’t turn mushy.

2. Resting

Sprinkle with lemon juice to prevent browning and help them stay firm.

3. Make the Syrup

Bring the sugar and water to a boil until a medium syrup forms.

4. Cooking

Add the persimmons to the syrup.Simmer gently, stirring lightly with a wooden spoon. Skim any foam if needed.

5. Thickening & Aroma

When the syrup thickens and the persimmons become glossy (but still hold their shape), add the lemon peel or rose geranium leaf.

6. Storing

Fill sterilized jars while the sweet is still hot. Seal tightly and turn the jars upside down until cooled.

The Result
A golden, aromatic, delicate spoon sweet that brightens any table.
Serve it with:

• Greek yogurt
• cakes or panna cotta
• or simply on its own with cold water

Tips for a Perfect Spoon Sweet

• Choose firm persimmons, not overly soft ones — they melt easily.
• Keep the syrup medium-thick, not too heavy, for a clear, bright finish.
  Stir gently; persimmons are delicate.
• For deeper aroma, leave the rose geranium leaf in the hot syrup for 5–10 extra minutes.
• To test if the syrup is ready: drop a small amount on a plate — it should hold its shape and not run.

Nutritional Value (per 100 g fresh persimmon)

Calories: 70 kcal
Carbohydrates: 18–19 g
Sugars: 12–13 g
Fiber: ~3.5 g
Protein: 0.5–0.6 g
Fat: <0.5 g
Rich in: vitamin C, vitamin A, potassium

In spoon sweets, calories and sugars increase due to the syrup — enjoy as an occasional treat.

FAQ – Frequently Asked Questions

1. What if my persimmons are too soft?

They’re not ideal for spoon sweet. Use them for jam, smoothies, or baking instead.

2. How do I know when the syrup is ready?

Place a drop on a plate: it should form a thick drop and stay in place.

3. Can I reduce the sugar?

A small reduction (10–15%) is okay, but too little sugar may affect texture, flavor, and preservation.

4. How long does it keep?

In sterilized jars — over 1 year. Once opened, store in the fridge.

5. Lemon or rose geranium — which is better?

Rose geranium gives a more traditional Greek aroma; lemon adds freshness.

This persimmon spoon sweet is a little golden luxury of late autumn and winter — a sweet that makes you smile from the very first spoonful, not only for its taste but for the memories it brings back.