Persimmons are back

Fresh Australian sweet persimmons are now in season and will be available through to early June.

Originally from China, this oriental beauty has a glossy skin that ranges from pale orange to a deep red-orange depending on the time of the season and the variety. It has a dainty green flower-shaped cap known as a calyx. This pretty exterior hides a surprising delight – a unique star pattern in the flesh of the fruit, only visible if cut horizontally.

Persimmons ripen at the same time as their tree erupts into its glorious autumn display of reds, oranges and yellows. Late harvested fruit is often still on the tree when it is devoid of leaves, making the bare tree look like it has been decorated with shiny orange baubles.

When choosing persimmons, ensure the green calyx is in place and the fruit is brightly coloured, glossy and firm. They may have some minor blemishes, but this will not affect the quality of the fruit. While firm, persimmons are still very delicate, therefore ensure you handle them carefully to avoid bruising.

Nutritionally, persimmons rate better than many fruits. They are a great source of dietary fibre, contain high levels of vitamins A and C, potassium and beta carotene as well as some calcium, magnesium, phosphorus and iron. They are also fat free.

While persimmons have only recently appeared on the Australian fruit market, there is nothing young about this blushing beauty. They have been grown in Southeast Asia for thousands of years, originally from China but also considered native to Japan, Korea, Burma and the Himalaya. They were introduced to Australia in 1977 and not grown commercially until 1982.

Persimmons are perfectly suited to Australian conditions, preferring sub-tropical to mild climates. They are tolerant to heat but do not like extreme cold and are also drought resistant. They are grown commercially all over Australia, including southeast and subtropical Queensland, NSW, Shepparton, Mildura, the SA Riverlands as well as the Snowy Mountains and southwest WA.

The natural sweetness of persimmons pairs well with both sweet and savoury dishes, as well as a range of nibbles and finger foods. When you’re entertaining, impress your guests by adding sliced persimmons to a cheese platter with a wedge of aged cheddar and your favourite variety of blue cheese as well as some shaved prosciutto and crackers or crusty bread. Or for a family meal that is pure pleasure, toss with beef, coriander, basil, shallots and chilli in a wok and add a delicious garlic and lime dressing for a persimmon Thai beef salad.

Persimmon Thai beef salad

Salad:
250gms fillet steak, trimmed
1 persimmon, peeled and julienned
1 cup coriander leaves
1 cup mint leaves
1/2 cup (Thai) basil leaves
2 shallots, finely sliced
1 long red chilli, seeded and shredded

Dressing:
1 clove garlic, crushed
1 teaspoon caster sugar
3 tablespoons fresh lime juice
2 tablespoons fish sauce

Brush beef with a little oil and barbeque, pan fry or grill until cooked to your liking (2-3 minutes each side will be medium). Set aside to rest for 5 minutes, then slice thinly. In a large bowl gently toss all salad ingredients.

To make the dressing, combine all ingredients in a screw top jar and shake until the sugar has dissolved.

Combine beef with salad, drizzle with dressing and serve immediately.

Serves 2

Fresh persimmon cheese plate

1 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

Assemble the ingredients on a board or platter. Top crackers or bread with cheese, prosciutto and persimmon slices.

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.

More persimmon recipes:

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