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  • Italian Persimmon Salad    recommended by Russell Reinhardt from
    Remove stalks, peel and slice persimmons into thin pieces – allow 3-4 slices per person.
    Divide 1 bunch of endive, radicchio or rocket salad leaf between each slice of persimmon.
    Top with parmesan shavings and toasted almonds and drizzle with olive oil and balsamic vinegar for serving. Season with sea salt and cracked pepper to serve. Add some cooked prawns for a simple variation.
    This salad makes a great accompaniment to any grilled or barbecued meats.
    Can be served as a light meal or entree.
  • Persimmon Recipes
    Slice them firm as you would a tomato and put them in a sandwich.
    Wrap proscuitto around wedges of Persimmon and serve as finger food.
    Persimmon chunks can be added to curry for fruity flavour.
    Include thin slices of Persimmon as a feature on your next cheese platter.
    Add a Persimmon to school lunch boxes.
    Add them to fruit salads.
    For a special treat, try a Persimmon fruit crumble
    Dip wedges of Persimmon into low fat yoghurt flavoured with honey and a little cinnamon as a healthy snack
    Add slices of Persimmon on hot or cold cereal for a new take on breakfast.
    Persimmons are perfect with dairy desserts, whether fresh and crisp or as a pulp or puree.
  • Persimmon Thai Beef Salad for Two
    Brush 250 gm trimmed fillet steak with a little oil and barbeque, pan fry or grill until cooked to your liking. Set aside to rest for 5 minutes then slice thinly.
    Peel and julienne one persimmon in a large bowl and add: 1 cup coriander leaves, 1 cup mint leaves, ½ cup Thai basil leaves, 2 shallots, finely sliced & 1 long red chilli, seeded and shredded. Gently toss all salad ingredients.
    Dressing: combine clove crushed garlic, caster sugar, fresh lime juice, fish sauce in a screw top jar and shake until the sugar has dissolved.
    Combine beef with salad, drizzle with dressing and serve immediately.
  • Persimmons   by Mark Kickbusch
    Most people wouldn’t think of bottling persimmons but they preserve really well and make an excellent stewed fruit served with cream. Take ripe but still quite firm persimmons and pack them whole in preserving jars. Cover them with a light syrup of 3 cups water to 1 cup sugar.. Bring to the boil to 170 for 2 ½ hours.
  • Persimmon Ice Cream  
    Whip 2 cups whipping cream until thickened but not stiff.
    Add 4 ripe persimmons, pureed, 2  tablespoons  sugar and 6 tablespoons lemon juice.
    Freeze til solid.