Bright orange and glossy, persimmons are glorious hanging from a tree in autumn. They are ripe for such a short time (May and June) so when you can, eat them and enjoy their apple-like crispness and sweet taste.
Most persimmons in New Zealand are the non-astringent Fuyu variety which are delicious raw or cooked and are easy to handle and store. Keep persimmons at room temperature and eat from firm. Look for bright orange, evenly coloured fruit. Persimmons are a good source of beta-carotene and vitamins A and C, along with potassium and fibre.
Thinly sliced persimmons provide wonderful crunch in salads,like the beef salad we are sharing here, and are great on a cheeseboard. Persimmons also lend themselves very well to being cooked. Include them in a cake, like the one below, or simply roast in the oven for a quick, wintry dessert.
Baked persimmons with cardamom and yoghurt
Get the recipe here.
Persimmon cake
Get the recipe here.
Thai persimmon and beef salad with mint and coriander
