Persimmon like an apple

Persimmon like an apple

If there is one fruit variety that constantly surprised people, it’s got to be persimmon. Not many people have tried it, but those who have seem to agree on how sweet and flavoursome this fruit is.

Eat like an apple, skin and all

More about persimmons and recipes


Try these recipes


Persimmon Tart – no chocolate

Persimmon chocolate walnut cake

Thai persimmon and beef salad with mint and coriander


Persimmon Tart – no chocolate
Recipe type: Cake
  • 1 Basic Pie Crust (see below) 25cm tin
  • Lightly butter a 25cm round tart pan.
  • 2-3 persimmons
  • 1 egg
  • ¼ cup sugar
  • ½ tspfresh nutmeg
  • Pinch cinnamon
  • Pinch salt
  • 3 tbs unsalted butter
  • 2-1/4 cups Flour
  • ¾ tsp Salt
  • ¾ cup Butter
  • 7 tsp cold Water
  1. Hand Method: Combine the flour and salt in a mixing bowl and toss together.
  2. Drop in the butter. With your fingertips, 2 knives, or a pastry blender, blend the ingredients together, working quickly, until you have a mixture of tiny, irregular flakes and bits about the size of coarse bread crumbs. Sprinkle on the water, 1 tablespoon at a time stirring gently with a fork after each addition. Add just enough water for the dough to form a rough mass.
  3. With floured hands pat the dough into a smooth tart size.
  4. Food Processor Method: With steel blade attached, place the flour, salt and butter (in 1 lump) in the work bowl. Process with 15 rapid on-off pulses. The mixture should be crumbly.
  5. Add 2 tablespoons of the water (4 tablespoons if you are making a double crust) and process again with 5 rapid on/off pulses. Stop and feel the dough. If it is not damp enough to work with add more water, 1 tablespoon at a time, processing for an instant after each addition. NOTE: The dough should not form a ball , it should remain a "shaggy" mess.
  6. Roll out the pie dough and press into the pan. Refrigerate until chilled - about half an hour. When chilled, remove from the fridge and brush lightly with beaten egg.
  7. Slice persimmons into even slices or chunks; they will be very jelly-like, so you may just need to pull them apart with your hands and spread them in the bottom of the pan. Sprinkle with the sugar and spices. Dot the top with the chunks of butter.
  8. Bake for about 30 minutes or until the fruit is slightly firm and the pastry is golden. Serve with vanilla ice cream or crème fraîche.

Persimmon chocolate walnut cake
Persimmon chocolate walnut cake
  • 2 cups all-purpose flour
  • ½ cup cocoa powder
  • ¼ cup butter
  • 1 cup persimmon puree
  • ½ cup sugar
  • 2 tsp cinnamon powder
  • 1 tsp clove powder
  • 2 tsp cardamom powder
  • 1 tsp nutmeg powder
  • 1 cup chopped walnuts
  • 2 tsp baking powder
  • 2 eggs
  • ½ cup milk
  1. Preheat oven to 178C.
  2. Grease a baking dish with non-stick cooking spray or oil and flour.
  3. Peel the persimmons and remove the pulp from inside. Puree it to a smooth liquid blend, without adding any water to it. Pass this through a sieve to remove the fibrous residue.
  4. Beat the butter with the sugar to form a fluffy white mixture. In a large bowl combine the flour, cocoa powder and baking powder. Add the eggs, one at a time, beating continuously. Slowly add the persimmon puree, the butter-sugar mixture and the milk. Finally add the cinnamon, cardamom powder, clove powder, nutmeg and the chopped walnuts and whisk well to evenly mix in the spices. Whisk with hand or mixer on medium till it becomes airy like a cake mixture.
  5. Transfer into the prepared baking dish. Bake at 375 deg F for 35-40 minutes. Insert toothpick in the centre to check if the cake is done. Let it cool completely before cutting into slices. You can store the cake in the refrigerator for at least a fortnight!


Thai persimmon and beef salad with mint and coriander

Thai persimmon and beef salad with mint and coriander
Recipe type: Salad
  • 500g fillet steak
  • 1 tbs grapeseed oil or favourite oil
  • Sea salt and freshly ground black pepper
  • 3 persimmons
  • 1 red onion
  • 1 cup mint leaves
  • 1 bunch coriander
  • For the dressing:
  • 2 cloves garlic
  • 1 x 3cm piece of ginger
  • 2 tsp palm sugar
  • 3 tbs fresh lime juice
  • 2 tbs fish sauce
  1. Heat a frypan while trimming the steak of any fat. Add the oil and cook the steak over a high heat for 3 minutes on each side, season and set aside.
  2. To make the dressing:
  3. Peel and crush the garlic, peel and grate the ginger then combine with the sugar, lime juice and fish sauce. Stir to dissolve the sugar.
  4. Peel and slice the persimmons. Slice the steak and arrange on the persimmons, on serving plates with thin slices of onion, mint leaves and roughly chopped coriander. Generously drizzle over the dressing and serve.



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