Recipes

RECIPES

NZ persimmons taste great fresh, and they are ripe while crisp – you can eat them just like an apple. But here are some other ideas for enjoying the taste of New Zealand persimmons…

ROASTED PERSIMMONS AND TAMARILLOS WITH LEMON,
with thanks to 5 plus a day

Serves: 8-10
Preparation: 10 minutes
Cooking: 30 to 40 minutes

  • 7 tamarillos, halved lengthways
  • 5 persimmon, halved
  • 2 lemons, sliced into wedges
  • 1 teaspoon lemon zest
  • 1 teaspoon finely grated fresh ginger
  • Seeds from 1 vanilla bean pod (or 1 teaspoon of vanilla bean paste)
  • 1 Tablespoon honey
  • 2 Tablespoons brown sugar
  • 50g butter, softened

Method
Preheat oven to 180°C on bake
In a small bowl add the ginger, honey, lemon zest, sugar and vanilla seeds to the butter and mix well
Lightly grease baking dish and add the tamarillos and persimmons cut-side facing up, placiong the lemon wedges around them, brush mixture on top
Roast until soft, about 30-40 minutes

Persimmon Pear Fennel and Greek Salad
This recipe features in the TV programme “New Zealand with Nadia Lim”. To see Nadia preparing this salad, click on this link – Nadia.

  • 1 Persimmons
  • 1 Fennel bulb
  • 1 Pear
  • Bunch of Rocket
  • 1 shallot finely cut
  • 1 1/2 teaspoons apple cider vinegar
  • Zest and juice of an orange
  • 1/4 cup olive oil
  • pinch of salt

Whip together shallot, vinegar, zeat juice oil and salt as the dressing.

Finely slice fennel bulb, persimmon, pear and add to a bowl with rocket. Add a small bunch of finely sliced fennel fronds and a handful of grapes, sliced almonds and shaved parmesan to taste. Dress the salad and enjoy.

Serve as a side dish with chicken or fish.

PLATTER OF SWEET PERSIMMON HORS D’OEUVRES

  • Persimmons
  • Prosciutto
  • Caviar
  • Grapes
  • Fresh herbs
  • Brie cheese

Cut some of the persimmon in wedges and wrap in small pieces of prosciutto.
Cube persimmon and spear with grapes and cubes of Brie.
Place small wedges of persimmon on a canapé and top with a prawn and a little caviar.
Place all the hors d’ouevres on a platter and garnish with fresh herbs.
Serve as finger food.

SWEET NZ PERSIMMON WITH SMOKED SALMON SALAD

  • 250g (9oz) sliced smoked salmon
  • Assorted lettuce leaves
  • Dressing: 2 tablespoons white wine vinegar
  • 1/2 teaspoon prepared mustard
  • 2 tablespoons olive oil

Peel and thinly slice the persimmon.
Arrange in a fan shape on four serving plates.
Form smoked salmon in rosettes and add to plate with assorted lettuce leaves.
Whisk vinegar and mustard together then slowly add the oil.
Sprinkle over the salmon just before serving.

Serves 4 as a starter.

SWEET NZ PERSIMMON SUNDAE

  • 8 scoops vanilla ice cream or gelati
  • 3 sweet NZ persimmons
  • 1 tablespoon lemon juice
  • Sugar (optional)
  • Garnishes

Prepare scoops of ice cream and place back in freezer until very solid.

Meanwhile peel two persimmon and cut in chunks.Puree with lemon juice in food processor until smooth. Sweeten to taste if desired.
Cut remaining persimmon into small dice.
Place ice cream in four serving dishes top with diced persimmon then the puree.
garnish as required.

Serves 4.