More recipe ideas for persimmon

Persimmon & Earl Grey Tea Cake

Combine 150ml of boiling water with 1 Earl Grey (or Rooibos) tea bag. In a mixing bowl, whisk together 80g melted butter, ⅓ cup sugar and 3 eggs. In a separate bowl, combine 1 cup plain flour, ½ cup ground almonds or hazelnuts (or ⅓ cup extra flour), 1 teaspoon mixed spice, 1 teaspoon baking powder and ½ teaspoon baking soda. Peel 2 firm ‘Fuyu’ and cut into 1cm pieces. Discard the tea bag and mix the tea into the wet mixture. Add the dry ingredients and fruit. Fold together. Pour the batter into a lined, greased 20cm cake tin. Bake at 180C (fan 160C) for 35-40 minutes. Cool on a rack. Serve cake wedges with yoghurt or cream.

Persimmon & Ricotta Salad

Scatter into a salad bowl 2-3 handfuls of radicchio, endive and/or rocket. Peel and thinly slice a firm ‘Fuyu’, layer over the greens. Dot with 150g ricotta or torn mozzarella. Make a dressing of 1 tablespoon lemon juice, ½ teaspoon dijon mustard and 2 tablespoons olive oil. Season to taste. Spoon over salad. Chopped roasted hazelnut is also be a nice addition.

Spicy Persimmon Chutney

In a large wide-based saucepan, combine 1 chopped onion, 3 crushed garlic gloves, 1 tablespoon grated ginger root and 1 chopped red chilli. Scoop the flesh from 10-12 soft persimmons (about 1kg); peel and chop if using firmer fruit. Add to the pan along with ½ cup apple cider vinegar, ½ cup sugar and ½ star anise. Simmer for 30-40 minutes until thickened. Add extra vinegar or sugar if needed. Spoon the hot chutney into hot sterilised jars. Secure lids and cool. Store in a cool place and use within 6 months. Keep in the fridge once opened.