The Australian persimmon season is underway with the first fruit arriving in stores now.
This tropical fruit with a sweet honey-like taste is an autumn delicacy that is only available from mid-March through to late June.
Here are seven delicious ways to use persimmons.
7 ways to cook with persimmons
The soft, sweet flesh of the Hachiya persimmon makes a deliciously sweet topping to spoon over ice cream and pavlovas. The flesh can also add sweetness to a cake or muffin batter.
Hachiya persimmons are a tasty, natural sweetener for your morning smoothie or smoothie bowl, and also add fibre and vitamin C to your morning.
Crisp Fuyu persimmons are perfect for grilling like a peach and adding to warm autumn salads. Tossed with goats cheese, walnuts and greens is a scrumptious combo.
Add a diced Fuyu persimmon to a curry for a fruity, sweet flavour. The firm flesh ensures it will hold its shape when cooked.
The soft flesh of Hachiya persimmons is a match made in heaven over roast pork. An autumn twist on a family favourite.
Fuyu persimmons make a perfect autumn lunchbox snack. Cut them up like an apple – being firm they will withstand school bag bumps.
The orange skin and flesh of a crisp Fuyu persimmon is a deliciously gorgeous addition to cheese and dessert platters this autumn.
How to select the perfect persimmon
- Look for a vibrant orange colour that is consistent from the base to the calyx. There shouldn’t be any breaks in the skin, but superficial surface blemishes won’t affect the delicious taste.
- Firm and glossy Fuyu persimmons are ready to eat straight away.
- Hachiya persimmons need to be fully ripened before eating. They should yield when gently pressed, similar to a tomato. It’s ready to eat when very soft and juicy.
- Store persimmons in the fruit bowl. Fuyu persimmons will keep their crunch for 2-3 weeks, while Hachiya persimmons need time to ripen. Leave on the kitchen bench for about a week before eating. To speed up the ripening process, pop them in a brown paper bag with an apple or banana.