Persimmons are those glossy vibrant orange fruits topped with a calyx you may have walked past at the market or fruit shop. I admit that I have walked past them too. Strangely I have always been a bit scared of them as I was never sure how to choose them at their best.  During the Easter weekend I saw a table of Fuyu Persimmons at Sydney markets and decided it was time to change my perception of this bright orange star topped fruit.

 

The persimmon originated in Asia thousands of years ago.  Persimmon history in our country is quite recent.  Commercial cultivation commenced in the 1980’s. In Sydney they are grown commercially around Picton in the Wollondilly Shire. I discovered there are two varieties of persimmons, the original soft jelly like textured fruit and a “non astringent” variety, a firmer persimmon which can be eaten like an apple.

 

persimmon

 

It was the fuyu variety of persimmon I spotted on a table from a reliable seller at the Sydney Markets. I asked the seller if it was ripe as it didn't feel soft like the permissons I was used to finding . The seller advised me they were a firmer variety of persimmon;  good for salads or eaten sliced like an apple. He cut me off a sample to try. The flavour was sweet and very delicate with a fresh crisp texture. I immediately thought they would go well with cheese. I bagged up four and bought them home.

 

persimmon cheese

 

Over the coming days I used my persimmons two ways. Firstly teamed with some melon, pistachios, soft cheese and crackers accompanied by a glass (or two) of white wine.

Secondly I used them as part of a family meal. A simple salad with rocket, chopped macadamia nuts, thinly sliced permission all layered together and dressed in a vinaigrette. With a finishing garnish of tarragon flowers the salad not only looked pretty but tasted great and sat well beside the family favourite roast chicken.

 

roast chicken

 

Persimmon Salad

1 large bag of rocket

Approx ¼ cup roughly chopped roasted macadamia nuts

2 fuyu persimmons

3 Tbs Olive Oil

1 Tbs red wine vinegar

Wash and spin dry rocket leaves and tip them onto a large platter scatter over nuts

Remove persimmon calyx, Peel and thinly slice into rounds. Slice the persimmon rounds into halves if they are large.

Combine oil and vinegar and season to taste. Sprinkle this dressing over rocket and nuts and toss through. Layer persimmon slices through salad in a pretty arrangement.  Garnish with herbs or edible flowers, serve immediately.

 

persimmon salad

 

Other recipe ideas are available on the Australian Persimmon website. http://www.persimmonsaustralia.com.au/home

 I was pleasantly surprised at how versatile the persimmon can be with recipes ranging from muffins to stir fries.  Hopefully I have inspired you to try using this delicate exotic fruit, let me know how you served them. 

 

Comments   

#5 Sharon TWSFB 2014-06-06 14:49
that sounds amazing Eva
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#4 Eva@thehungryplum 2014-06-01 21:49
Ooh love love persimmons! Good to see more people discovering this gorgeous fruit.

My fave way to eat them is sliced, drizzled with some tahini (or peanut butter), cinnamon and sea salt flakes. They need the salt to counteract the super sweetness in my eyes :)
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#3 Sharon TWSFBlog 2014-06-01 09:36
There's two types. The soft jelly like ones. Easiest to eat those with a spoon. The crisper ones I used here are crisp like Apple. They were quite delicate in flavour and lovely 8 the salad or with the cheese. Quite yummy.
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#2 Shane Williams 2014-06-01 01:43
To eat them like a fruit they have to be very very soft mushy as if hard and not ripe it it very dry like 1000 very green bananas
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#1 Alice 2014-04-27 12:31
I like the idea of a persimmon crumble and prawn & persimmon rice paper rolls. Must give them a go!
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