Posts Tagged ‘persimmon’
By MEREDITH KIRTON
What do the black keys of a piano and persimmons have in common? Well the genus of tree is the same, Diospyros. Persimmons make the most marvelous ornamental as well as edible addition to the autumn garden. Their foliage in summer is a beautiful dark green, but as the weather cools it starts to turn their leaves the most wonderful shades of red and orange. At the same time the green, apple like fruit start turning the colour of mandarins, so you get the double hit of orange on orange, heralding winter.
There are many types of Persimmon, some with astringent fruit and some non-astringent. The latter can be eaten when ripe, the former need to be eaten when almost too ripe in order to loose their astringency. All taste great if eaten at their peak, and are rich in Vitamin C, carotene and twice the dietary fibre of an apple, and in fact the botanical name Diospyros actually translates to “divine fruit”. They are incredibly popular in Japan, where they are native but are only now, with and increase in the Asian population in Australia, getting the culinary attention that they deserve.
If planting a specimen in your garden, be sure to leave it enough space, as they are a tree and grow about 8m tall x 4m wide, with some having a beautiful weeping shape. They like an enriched soil and cool root run, so dig in plenty of compost and organic matter and mulch each year with it’s own fallen leaves to keep a moist layer of humus protecting the roots from heat. Like most fruit trees, birds like picking at the ripening crop and fruit fly can be a problem in some areas. Netting in February onwards the developing fruit just as it starts to show colour can protect you from both pests.
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICSTags: fruit, fruit trees, persimmon, planting
Posted under grow
By MANDY SINCLAIR
Persimmon are undoubtedly at their best when left to ripen on the tree. Generally speaking the variety available at the market are the non-astringent type and can be eaten firm or soft – although I much prefer soft. If the persimmon are soft and completely ripe, store refrigerated for 1-2 days, if firm store at room temperature, they will ripen within 2 days.
What to do with glut
Freeze persimmon whole. Remove from freezer 1 hr before eating. Cut in half and scoop flesh out with a spoon. The texture is like a velvety sorbet. Delicious!
4 ripe persimmons
3 cups caster sugar
2 tbsp lemon juice
3 tsp Jamsetta
1. Wash persimmon, remove stalk ends, peel and press fruit through a food mill or coarse strainer. Measure 2 cups of pulp and place in a large saucepan with the sugar, lemon juice and jamsetta. Mix well.
2. Bring to boil, stirring. Boil without stirring for 10-15 mins, performing a jam set test every 5 mins.
3. Remove from heat and remove any foam from top. Cool slightly and pour into sterilized jars.
Jam set test – Place a saucer in the freezer. Spoon 1 tsp of jam onto cold saucer and leave for 1 min. Run a round bladed knife through the centre, if the jams holds and the surface is firm, the jam is ready, if not continue cooking for another 5 mins.
‘Harold McGee’, The Curious Cook, talks about drying persimmon very successfully. Un-ripe persimmon tend to dry without any bitter aftertaste. Peel firm fruit and thickly slice. Lay on racks above trays and dry in a 60C oven for up to 36 hours, until outside flesh develops a dry leathery skin. Reduce oven to 40C and dry for another 3days, until tender all the way through. Alternatively use a drying machine according to manufacturers instructions.
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS
Tags: freezing, fruit, jam, persimmon, preserves, recipe
Posted under harvest
By MANDY SINCLAIR
Steamed persimmon & almond puddings
125g butter, at room temperature
½ cup caster sugar
½ cup plain flour
1 tsp baking powder
½ cup fresh breadcrumbs
¾ cup ground almonds
1. Preheat oven to 180C or 160C fan. Grease and line base of 8 x ½ cup dariole moulds. Peel and cut 1 persimmon into slices. Lay 2 slices over base of each mould. Peel and puree remaining persimmon.
2. Using an electric mixer, beat butter and sugar until light and creamy. Add eggs, one at a time, beating well after each addition. Fold through 1/3 cup of persimmon pulp.
3. Sift together flour and baking powder into a small bowl. Add breadcrumbs and almond meal and toss to combine. Fold into creamed mixture. Spoon into prepared moulds, taking care not to disturb persimmon.
4. Place moulds into a large baking pan. Pour in enough hot water to come half way up sides of moulds. Cover pan with a layer of baking paper and foil, pressing securely around edges of pan to seal. Bake for 30-35 mins, or until puddings spring back when lightly touched.
5. Invert puddings onto serving plates and drizzle with remaining persimmon puree.
This pudding can also made as 1 large. Use a 6 cup pudding mould and increase cooking time to 1hr.
try this ….
Persimmon & fennel salad with smoked salmon
Trim and thinly slice 1 bulb of fennel. Peel and cut 2 persimmon into wedges. Place in a bowl with fennel, ½ cup chopped mint, ½ cup chopped walnuts and 100g smoked salmon. Whisk together ¼ cup extra virgin olive oil, 2 tbsp lemon juice and 1 tsp brown sugar. Add to salad and toss to combine.
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICSTags: desserts, fruit, persimmon, puddings, recipe
Posted under cook