4 Ways with Persimmons. From your morning tea and toast to your pre-dinner nibbles, these recipes will help make the most of a fruitful harvest.
Persimmon and Sweet Chilli Cream Cheese Spread
Leave tub of cream cheese at room temperature for 5 minutes. Add to a large bowl. Add 1 cup finely chopped persimmon flesh. If flesh is very soft, remove peel and seeds and mash with a fork. Place in bowl with 1⁄4 cup sweet chilli sauce, pinch cayenne pepper and 1⁄4 cup finely chopped spring onions or chives. Season to taste with salt and freshly ground black pepper. Fold together, keeping some of the pockets of persimmon intact. Perfect served on crackers, toast bagel or celery sticks.
Persimmon and Ginger Jam
Rinse and peel 1 kg persimmons, and remove seed-pod. Dice into chunks and place in a saucepan. Add 800g granulated sugar. Cook flesh slowly for about 5 minutes, stirring frequently. Add 200ml lemon juice with 5cm piece of ginger, sliced into very thin strips. Stir well. Cook for a further 40 minutes. Test the jam is ready by placing on a cold plate (see tip). Pour into hot, sterilised jars with hot, sterilised metal screw-on lids. Makes 5 x 330ml jars.
Brew a cup of green tea and allow to cool. Put the fruit of 2 large persimmons, or 4 small, in a high-speed blender. Grate 3cm piece of fresh ginger with a fine grater. Squeeze into the blender, then add 1⁄4 tsp cinnamon, 1 tablespoon honey, 1 tbsp Greek yogurt (optional) and 1 cup cool green tea. Blend until well mixed. Serve immediately.
Use up 1kg of persimmon fruit at a time. Peel fruit and remove the seed pods. Cut into chunks and place in a food processor or strong blender. Add 2 tbsp honey, 2 tbsp lemon juice and 1 cup of water. Puree until smooth. Pour into icecube trays and smooth tops. Freeze overnight. Use for smoothies, cocktails, muffins, or even in a sorbet. Also a great way to preserve to use later in jams.
To test if jam is set, place some on cold plate (from freezer). It’s ready if it stays separated after you run a finger through it.