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  • 2019 Persimmon Industry Conference – Time to Register

    2019 Persimmon Industry Conference – Time to Register

    Australian Persimmon Industry Conference & Field Day
    18th to 20th June 2019

    Perth, WA

    Registrations are now open for this two-and-a-half-day premier Persimmon Industry event.

    Find out more in the 2019 Conference Brochure.

    Register now by completing the 2019 Conference Registration Form.

    This is event will be bringing together persimmon growers from across the country and is not to be missed.

    If you are interested or new to growing persimmons this event offers you the opportunity to learn about the growing requirements for this delicious, autumnal fruit. Visit persimmon orchards in the Perth Hills and see how produce is sold at the markets.

    There will be updates on the current recommendations for persimmon production and marketing. Amongst the new faces on the speaker list is Dr Tahir Khurshid from NSW Department of Primary Industries. Dr Khurshid will be present throughout this industry event – sharing his vision and enthusiasm for the Australian persimmon industry to be based on carefully selected and clonally propagated rootstocks.

    Other industry stakeholders, including marketers and product suppliers, are encouraged to attend.

    Contact: Alison Fuss, Executive Officer, Persimmons Australia Inc, 07 4637 9925 or admin@persimmonsaustralia.com.au

    This project has been funded by Horticulture Innovation Australia Limited using the research and development persimmon levy and funds from the Australian Government.

  • 2019 Persimmon Industry Conference – Save the Date

    2019 Persimmon Industry Conference – Save the Date

    Australian Persimmon Industry Conference & Field Day
    18th to 20th June 2019

    Perth, WA

    Interested or new to growing persimmons? This two-and-a-half-day industry event offers you the opportunity to learn about the growing requirements for this delicious, autumnal fruit. Visit persimmon orchards in the Perth Hills and see how produce is sold at the markets.

    Established growers from across Australia will be updated on the current recommendations for persimmon production and marketing. Expect a speaker line up including a lot of fresh, new faces, including Dr Tahir Khurshid from NSW Department of Primary Industries. Dr Khurshid will be present throughout this industry event – sharing his vision and enthusiasm for the Australian persimmon industry to be based on carefully selected and clonally propagated rootstocks.

    Other industry stakeholders, including marketers and product suppliers, are encouraged to attend.

    Details to be released soon.

    Contact: Alison Fuss, Executive Officer, Persimmons Australia Inc, 07 4637 9925 or admin@persimmonsaustralia.com.au

    This project has been funded by Horticulture Innovation Australia Limited using the research and development persimmon levy and funds from the Australian Government.

  • Persimmon & Herb Chicken Salad

    Persimmon & Herb Chicken Salad

    Ingredients

    Salad

    • 2 persimmons (Fuyu variety)
    • 4 chicken breasts, chargrilled or barbequed
    • 1 cup flat leaf parsley leaves
    • ½ cup mint leaves
    • 1/3 cup toasted macadamias, roughly chopped
      cracked pepper to serve

    Dressing

    • ½ cup Greek yoghurt
    • 1 tablespoon lemon juice
    • 1 tablespoon water
    • ½ teaspoon rosemary, finely chopped
    • ½ teaspoon thyme leaves, chopped

    Method

    1. Cut persimmons in half and thinly slice. Slice chicken breasts.
    2. In a large bowl toss together persimmon, parsley and mint.
    3. Divide salad between 4 plates and top with sliced chicken.
    4. In a small bowl combine all dressing ingredients.
    5. Spoon over salad, season with cracked pepper and serve.
  • Chewy Persimmon & Ginger Cookies

    Chewy Persimmon & Ginger Cookies

    Ingredients

    • 110g unsalted butter, room temperature
    • 1/2 cup of caster sugar
    • 1/2 tsp salt
    • 1 egg
    • 2 cups plain flour, sifted
    • 1 tsp baking powder, sifted
    • 1 tsp ground ginger, sifted
    • 1 tsp ground cinnamon, sifted
    • 1/2 tsp ground cloves, sifted
    • 1/2 tsp ground nutmeg, sifted
    • 2 heaped Tbs of chopped crystallised ginger
    • 1 cup raisins OR dried currants
    • 1 cup chopped walnuts OR pecans
    • 2 ripe persimmons, peeled and pureed

    Method

    1. Preheat oven to 180ºC or 170ºC fan forced.
    2. With an electric cake mixer, beat butter, sugar and salt until pale and fluffy. Add egg and beat until combined. Add persimmon puree and mix with a wooden spoon until combined. Add flour, baking powder, ginger, cinnamon, cloves and nutmeg, and mix with a wooden spoon until combined. Add raisins or currants and nuts, and mix until combined.
    3. Drop teaspoons full of the batter onto a baking tray lined with parchment and bake for 15-20 minutes.
    4. Cool on a wire rack before storing in an airtight container.
  • Honey Baked Persimmons

    Honey Baked Persimmons

    Ingredients

    • 4 persimmons
    • 1 vanilla bean
    • 2 tablespoons of honey
    • 1 cup of hot water

    Method

    1. Preheat oven to 180 degrees. Peel persimmons, remove stalks. Slice fruit in half horizontally through centre. Place cut side up in large ceramic or glass baking dish.
    2. Deseed vanilla pod, add to small bowl with honey and stir seeds through. Add bean pod to baking dish. Dissolve honey mixture in hot water and pour over fruit.
    3. Cover dish with foil, bake for 30-50 minutes, until persimmons are soft. Preheat grill till hot. Remove foil, spoon syrup over top of fruit. Place dish under grill for 10 minutes or until fruit begins to brown on top.
    4. Serve immediately with syrup and yoghurt or cream if desired.
  • Persimmon Prawn Rice Paper Roll

    Persimmon Prawn Rice Paper Roll

    Ingredients

    Rice paper roll

    • 60gm dried rice vermicelli
    • 8 16cm round rice paper wrappers
    • 8 medium butter lettuce leaves, washed
    • 8 large cooked king prawns, peeled, de-veined and sliced in half lengthways
    • 24 fresh mint leaves
    • 1 small firm persimmon, julienned
    • 1 small Lebanese cucumber, julienned
    • 24 fresh coriander leaves

    Dipping sauce

    • 1 tablespoon Japanese rice vinegar
    • 4 tablespoons hoi sin sauce
    • 1 tablespoon unsalted peanuts, roughly chopped

    Method

    1. Prepare rice vermicelli as per packet instructions, drain well.
    2. Combine all sauce ingredients for dipping.
    3. Place 1 rice sheet in warm water until just softened, remove from water place on clean, damp tea towel.
    4. Lay a lettuce leaf over the wrapper, top with 2 pieces of prawn horizontally, 3 mint leaves, a little persimmon, cucumber, rice vermicelli and 3 coriander leaves.
    5. Fold bottom of wrapper up over the filling, fold one side in, roll up tightly. Keep rolls under damp cloth while preparing remaining ingredients.
    6. Serve with dipping sauce.

  • Leadership Exploration and Development (LEAD) program

    A leadership program designed specifically for you – the grower – and delivered through a series of workshops.

    Why?

    The LEAD program gives you the opportunity to learn from and collaborate with leaders across a range of industries. You will develop practical skills to take back on farm and improve your business now, and into the future. You will build the vision, desire and tools to make a difference to your industry.

    What topics will be covered?

    The topics include, but are not limited to:

    • Crisis management
    • Effective lobbying
    • International trade
    • Workplace culture
    • Managing teams
    • Biosecurity
    • Decision making
    • Organisational governance and change

    Who is involved?

    The program is delivered in collaboration with a range of other industries apart from the persimmon industry – including avocado, banana, melon, strawberry, pineapple, lychee and  passionfruit. You’ll be placed in a group that includes a cross-section of growers. Expert facilitators and speakers will present the content.

    How is this program delivered?

    The LEAD program involves two in-person workshops and four webinars.

    The first workshop takes place in Canberra, and the second in Brisbane. To be part of the program, you will need to commit to both workshops.

    When does it start?

    Participants will be split into two groups. The first starts the program in July 2018, the second in October 2018. For further details, see ‘Where I can I find out more?’ below.

    When do I need to register?

    Registrations are open now and places are limited. Please complete and return the LEAD Registration Form

    What does it cost?

    The workshop is free and accommodation is provided. Participants will be responsible for the payment of travel, plus breakfast, one dinner, taxi fares and beverage costs.

    Where can I find out more?

    For more information on the program, contact Persimmons Australia Executive Officer Alison Fuss on (07) 4637 9925 or via admin@persimmonsaustralia.com.au

    The LEAD program has been made possible through the Leadership in Agricultural Industries Fund, administered by the Department of Agriculture and Water Resources to support Australian agricultural industry.

  • Persimmon Ice Cream

    Persimmon Ice Cream

    Ingredients

    • 2 astringent persimmons (overripe)
    • 100g coconut milk
    • Crushed macadamia nuts to serve (optional)

    Method

    1. Place persimmons in the freezer for more than 2 hours. Once frozen, remove from freezer and cut into wedges, discarding the calyx.
    2. Place wedges into a food processor along with coconut milk. Blend for 30 seconds or until smooth, ice cream texture.
    3. Scoop ice cream out of food processor and top with crushed macadamia nuts before serving.

    Tip: This dessert is best made just before serving.

  • Persimmon, Burrata and Pistachio Salad

    Persimmon, Burrata and Pistachio Salad

    Ingredients

    • 1 ripe sweet persimmon
    • 1 round burrata cheese*
    • 50g pistachio nuts
    • Seeds from ¼ pomegranate
    • ¼ cup of mint leaves
    • Balsamic glaze to serve

    *This salad is equally delicious and healthy with a bocconcini or feta cheese instead of burrata!

    Method

    1. Remove persimmon Calyx (stem), rinse well and then thinly slice the fruit from top to bottom (about 3mm thick). Gently lay persimmon rounds onto a serving platter along with the fresh mint leaves.
    2. Tear apart the burrata cheese, adding it to the platter.
    3. Finish with pistachio nuts and pomegranate seeds and serve with a balsamic reduction.

    Tip: To make balsamic reduction, simply heat balsamic vinegar in a saucepan over medium low heat until it vinegar has reduced to at least half the original amount.

  • Smashed Avocado with Sweet Persimmon

    Smashed Avocado with Sweet Persimmon

    Ingredients

    • 2 slices sourdough bread
    • ½ ripe avocado
    • 1 ripe sweet persimmon
    • Salt and pepper (optional)

    Method

    1. Toast sourdough and spread on a layer of avocado.
    2. Remove persimmon Calyx (stem), rinse and thinly slice lengthways then halve the rounds.
    3. Layer persimmon on top of avocado.
    4. Taste and enjoy!

    DID YOU KNOW: When you slice persimmons lengthways, you will see a beautiful, naturally occurring star shape.