Are you familiar with the sometimes sweet and always versatile Persimmon? They are a great source of vitamin c & beta carotene plus Persimmons are high in fibre and fat free. So how do you recognise a good Persimmon and how can you use them in delicious Persimmon recipes?
There are two main Persimmon varieties; sweet (non-astringent) and original (astringent). Sweet varieties are approx. 10cm in diameter and orange in colour from pale to deep red-orange. Sweet persimmons have a refreshing, sweet flavour and are best eaten crunchy and firm, like an apple. The original persimmon is larger and more heart-shaped. These should be eaten when fully ripe with a flesh that is soft, jelly-like and sweet.
When selecting a persimmon, colour can vary according to variety and maturity. The skin is delicate and bruises easily so take care when handling. However surface blemishes do not affect the flavour or eating quality. To speed up the ripening process, put persimmon in a bag with a coupe, if bananas. Store at room temperature.
Persimmon Recipes:
Persimmons are usually available from late February to mid June in Australia. Look for them in all good fruit stores and supermarkets. Here are five delicious persimmon recipes suitable for different tastes and occasions. Enjoy.
Persimmon with Honeyed Yoghurt : Serves 4
Ingredients
Method
Slice persimmons into wedges and divide between 4 bowls. Dollop with Greek yoghurt and drizzle with honey.
Scatter with thyme or lavender flowers, serve and enjoy.
Fresh Persimmon Cheese Plate
Ingredients
1 sweet persimmon
1 wedge aged cheddar
1 wedge blue cheese
4 shaved slices prosciutto
Biscuits, crackers or crusty bread to serve cracked black pepper if desired
Method
Assemble the ingredients on a board or platter.
Top crackers or bread with cheese, prosciutto and persimmon slices.
Please note: The cheese selection can be varied to include soft cheeses such as brie or a white castello. Good depth of flavour in the cheeses is important to marry with the subtle sweetness of the persimmon.
Persimmon Prawn Rice Paper Roll : Serves 8
Ingredients
60gm dried rice vermicelli
8 16cm round rice paper wrappers
8 medium butter lettuce leaves, washed
8 large cooked king prawns, peeled, de-veined and sliced in half lengthways
24 fresh mint leaves
1 small firm sweet persimmon, julienned
1 small Lebanese cucumber, julienned
24 fresh coriander leaves
Dipping sauce:
1 tablespoon Japanese rice vinegar
4 tablespoons hoi sin sauce
1 tablespoon unsalted peanuts, roughly chopped
Method
Prepare rice vermicelli as per packet instructions, drain well.
Combine all ingredients for the dipping sauce. Place one rice sheet in warm water until just softened, remove and place on a clean, damp tea towel.
Lay a lettuce leaf over the wrapper, top with two pieces of prawn horizontally, three mint leaves, a little persimmon, cucumber, rice vermicelli and three coriander leaves.
Fold bottom of wrapper up over the filling, fold one side in and then roll up tightly. Repeat until all rice sheets are used and keep rolls under damp cloth while preparing each.
Serve with dipping sauce.
Low Fat Persimmon Muffins : Serves 12
Ingredients
1 1/2 cups wholemeal plain flour 1 cup plain flour
1/2 cup sultanas
2 teaspoons baking powder
2 teaspoons bicarbonate soda 1/2 teaspoon cinnamon
1 large egg, lightly beaten
1 1/2 tablespoons vegetable oil 3/4 cup honey
1 cup ripe persimmon pulp, mashed
Method
Preheat the oven to 180 C. Grease a 12-hole (1/2 cup capacity) muffin pan.
In a large mixing bowl, combine all dry ingredients. In a small
bowl combine all wet ingredients.
Add wet ingredients to dry ingredients then gently fold together until just combined. Be careful not to over- mix as this will create a tough muffin.
Spoon the mix into muffin pan, bake for 15-18 mins or until the tops bounce back. Serve warm or cooled.
Italian Persimmon Salad : Serves 4
Ingredients
2 sweet persimmons
200 grams endive, radicchio or rocket salad 1 cup parmesan shavings
1/2 cup toasted almonds
olive oil and balsamic vinegar for serving
sea salt and cracked black pepper for serving
Method
Remove the stalk/calyx then peel and slice persimmons into thin pieces.
Divide the salad and persimmon between four plates.
Top with parmesan shavings, toasted almonds and drizzle with olive oil and balsamic vinegar. Season with salt and pepper to serve.
Note: This salad makes a great accompaniment to any grilled or
barbequed meats. Can be served as a light meal or entree. Add some cooked prawns for a simple variation.
Will you try these persimmon recipes? Do you have your own persimmon recipes you’d like to share with us? Please feel free to share your prep and serving tips.
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