Monday, 3 June 2013


Savvy eating in Season

Persimmons are not something I used to use, but one of my daughters loves them and Dad has a tree. Here are some recipes you may like to try.

History: Persimmons are the fruit of deciduous trees that originated in China where there are more than 200 varieties. They have been grown in New Zealand since 1873.

Persimmon Facts: Persimmons can be eaten fresh or cooked.

Available: May to June

Storing: In the home, persimmons are unlike many fruit, as they keep longer if they are at room temperature. Room temperature is in the range of 15°C to 25°C. In warmer climates therefore, rooms with air conditioning are ideal to keep your persimmons in top condition. 
Persimmons kept in a fridge will go soft more quickly than if left at room temperature.

Spicy Persimmon Chutney
This recipe sounds great and it would be good to have a few jars in the store cupboard or to give away.

½ cup apple cider vinegar 
1 onion, chopped
1 Granny Smith apple, peeled, cored and chopped
3/4 cup sugar
1/4 cup lemon juice
1 red chili, seeded and sliced
1 tablespoon minced fresh ginger root
1 tablespoon lemon zest
1 teaspoon ground coriander seed
1/8 teaspoon ground cloves
4 persimmons, peeled and chopped

In a large saucepan combine the vinegar, onion, apple, sugar, lemon juice, chili, ginger, lemon zest, coriander and cloves

Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until mixture thickens, stirring frequently, about 25 minutes
Add the persimmons and simmer until the persimmons are tender about 5 to 10 minutes
Remove from the heat and let cool completely
Spoon into jars

Persimmon Salad With Blue Cheese

Looking for something different in the salad line, try this recipe.

Preparation: 5 minutes

12 cups salad greens of your choice
2 persimmons, peeled and cut into chunks
100g blue cheese
Reduced balsamic vinegar

On a large platter assemble the salad; greens, persimmons, blue cheese and walnuts
Drizzle with the balsamic vinegar

Sweet Persimmons with smooked Salmon Salad

2 sweet persimmons
250g (9oz) sliced smoked salmon
Assorted lettuce leaves


2 tablespoons white wine vinegar
1/2 teaspoon prepared mustard
2 tablespoons olive oil

Peel and thinly slice the persimmon.
Arrange in a fan shape on four serving plates.
Form smoked salmon in rosettes and add to plate with assorted lettuce leaves.

Whisk vinegar and mustard together then slowly add the oil.
Sprinkle over the salmon just before serving.

Serves 4 as a starter.

Sweet Persimmon Sundae

8 scoops vanilla ice cream or gelato
3 sweet NZ persimmons
1 tablespoon lemon juice
Sugar (optional)

Prepare scoops of ice cream and place back in freezer until very solid.
Meanwhile peel two persimmon and cut in chunks.
Puree with lemon juice in food processor until smooth.
Sweeten to taste if desired.
Cut remaining persimmon into small dice.
Place ice cream in four serving dishes top with diced persimmon then the puree.

Garnish as required.
Serves 4.

Treena x

Recipes and photos from 5+ A Day and NZ Persimmons website

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