Every year it seems persimmons become more prolific. These gorgeous mounds of orange work to brighten the produce aisle but what exactly can you do with them?
Firstly, a bit of confusion abounds around persimmons because there are two different types: the astringent and the non.
The astringentones need to be completely soft, mushy and almost jelly-like before eating or the tannic acid can be detected. These persimmons are not so common and are more likely to be the ones found on a tree in the backyard. The non-astringent ones, however, can simply be enjoyed like an apple and these are the ones you'll find in the shops.
Munch into them while they're crisp or, if you leave them for a few days, they'll begin to soften, the flesh will become plummy and you can cut them in half and eat with a spoon or puree. You can choose to eat the skin or not, whatever you fancy.
Persimmons are a fruit well worth investigating because they have a deliciously delicate sweet taste, like a cross between an apple, melon and plum. Popular in Japan, the flavour is good in salads especially with duck, beef or chicken dressed with a little lime juice, soy and fish sauce.
Peeled and baked, persimmons soften quickly and become a good base for desserts like the walnut crumble and ricotta cheesecake featured here. Rich in both vitamin B and iron, they are at their best in late autumn so go get stuck in and enjoy.
CHEF'S TIP
Store persimmons in their own bowl because they will ripen prematurely if stored with other fruit.
Add a dash of colour to your shopping trolley and a delicious new flavour to your table with these palatable persimmon dishes
