‘Fruit of the gods . . .’

No wonder persimmons are known in Greek as the ‘fruit of the gods' or diospyros. They look like golden balls hanging on the trees at this time of the year. Not only are persimmons beautiful to behold, they are also an excellent source of fibre and vitamins A and C.

2 - 3 strips pancetta or smoked bacon

⅓ cup diced shallot

1 tablespoon fresh lemon thyme leaves

⅔ cup diced Fuyu persimmon

¼ teaspoon ground cinnamon

Salt and freshly-ground black pepper

Camembert or goat’s cheese

1 to 2 tablespoons pure maple syrup

Freshly-squeezed lime juice

:

• Cook pancetta or bacon in pan.

• Remove, drain, and dice or crumble.

• Cook shallots in same pan until just soft.

• Add thyme leaves, persimmons and cinnamon. Cook for a few minutes.

• Add bacon to the mixture.

• Season to taste with salt and pepper.

• Spread cheese on crisp crostini, top with persimmon mixture, drizzle with a few drops of maple syrup and a squeeze of lime juice.

• Serve at room temperature or heat in oven at 180C until just warm.

4 to 6.

2 firm but ripe fuyu persimmons, sliced

1 ripe avocado, sliced

1 or 2 spring onions, green and white parts sliced on an angle

1 cup lightly-packed fresh coriander

3 tablespoons toasted slivered almonds

2 to 3 cups lettuces — mizuna, wild arugula or spring mix

Salt and freshly-ground black pepper

Kewpie roasted sesame dressing

Fresh lime juice

Toasted sesame seeds

• Assemble the first five ingredients and place on the lettuce leaves.

• Season with salt and freshly-ground black pepper.

• Drizzle with dressing, squeeze fresh lime juice over and sprinkle with sesame seeds.

: 4.