Category: Recipe

Ingredients

Persimmon & Ginger Dressing

• 2 tbsp gluten free soy sauce
• 1 tbsp black vinegar
• 1 tbsp rice wine vinegar
• Flesh of 1 very ripe Sweet or 1⁄2 a ripe Original persimmon
• 1 tsp fish sauce
• 1 tbsp grated fresh ginger
• 1 stalk of coriander, finely chopped (leaves, stems and root)
• 1 chilli, finely chopped
• Optional: 1 tsp brown sugar

Steak

• 4 beef porterhouse steaks
• 1 tbsp olive oil
• 1 tsp sesame oil
• Salt and Pepper, to taste
• 2 bunches baby broccoli, halved lengthways
• Diced fresh or dried persimmon, for garnish

Method

1. Remove steaks from the refrigerator to allow them to come closer to room temperature for 30 minutes to 1 hour before cooking.
2. Make the dressing – Whisk all dressing ingredients together in a small bowl. Taste and add brown sugar if needed (you may not need the additional sweetness depending on the variety of persimmon used). Set aside.
3. Combine olive oil and sesame oil in a small bowl then coat steaks and season generously with salt and pepper.
4. Heat a large frying pan or grill over high heat. Add steaks and cook for 3-4 mins each side for medium rare. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
5. Meanwhile, add a drizzle of olive oil to the same pan and reduce heat to medium. Add the baby broccoli and cook, turning occasionally for 2-3 mins or until bright green and just tender.
6. Serve steaks with baby broccoli, persimmon and ginger dressing, and diced fresh or dried persimmon.

Recipe credit: Recipe from Kate Guthrey (persimmon grower)

Ingredients

(Gluten Free, Dairy Free, Vegan)

Filling

• 4 cups (450g) raw cashews
• 1⁄2 cup water
• 1 cup very ripe persimmon flesh (Original or Sweet)
• 1⁄3 cup fresh lemon juice
• 2⁄3 cup (150g) coconut oil

Base

• 2 packets (310g) Leda gluten free gingernut biscuits
• 4 tbsp (55g) vegan butter, melted
• 2 tbsp (30g) coconut oil, melted

Topping

• 1 very ripe and soft Original persimmon (or 2 ripe Sweet persimmons), pureed
• 1-2 firm and crunchy Sweet persimmons, sliced

Method

1. Add cashews to a medium bowl and cover with water by a few centimetres. Cover and allow to soak in the refrigerator overnight. Once soaked, remove cashews from the fridge then rinse and drain.
2. Make the base – Grease and line the base and sides of a 23cm springform pan. Place the gingernut biscuits in the bowl of a food processor and process until finely crushed. Add the butter and coconut oil and process until well combined. Transfer mixture to the prepared pan and use a spoon to press the mixture firmly over the base. Place in the fridge to chill while you prepare the filling.
3. Make the filling – Add all filling ingredients to a food processor or large blender. Blitz for 2-3 minutes or until smooth and creamy. Pour over the prepared gingernut base and smooth the top with a spatula. Cover and freeze for at least 4 hours to set.
4. When you’re ready to eat the cheesecake, take it out of the freezer and remove from the springform tin. Allow the cheesecake to thaw for 45 minutes to 1 hour before serving*. Pour over the persimmon puree and garnish with slices of firm Sweet persimmon.

*Once thawed, the cheesecake should be stored in the refrigerator until serving.

Recipe credit: Recipe from Kate Guthrey (persimmon grower)

Ingredients

• ½ cup thickened cream, chilled
• 2 tbsp sugar
• 1 tsp vanilla extract
• ¾ cup (180g) crème fraîche
• 4-6 mini meringues, roughly crushed (plus extra for serving)
• 2 cups very ripe persimmon flesh (Original or Sweet)
• 2-3 small mandarins, peeled, segmented and chopped into small chunks
• 2 firm and crunchy Sweet persimmons, chopped into small chunks

Method

1. Using an electric mixer on medium speed, beat thickened cream, sugar and vanilla extract together until medium-firm peaks form. Gently fold through the crème fraîche and crushed meringues. Set aside.
2. Combine the soft persimmon flesh with the mandarin and firm Sweet persimmon chunks.
3. To assemble – Divide the persimmon mixture between 4 glasses, topped with a layer of the crème fraîche whipped cream and extra crushed meringue.

Recipe credit: Recipe from Kate Guthrey (persimmon grower)

Ingredients

• 4 tbsp black chia seeds
• 1 cup coconut milk*
• 1 teaspoon honey or other sweetener (e.g. agave nectar, maple syrup)
• 1 large, ripe Original persimmon (or 2 very ripe and soft Sweet persimmons)
• 1 tsp lemon juice
• 1⁄4 tsp cinnamon
• Toasted coconut flakes, to serve

*use canned coconut milk (full fat or light) for a richer and creamier texture. Carton coconut milk (or any other plant-based milk) may also be used. If using carton coconut milk or plant milks, if you find the chia pudding has not set completely, give it a stir and pop back in the fridge for a further 15-30 minutes.

Method

1. Whisk together chia seeds, coconut milk and honey in a medium bowl. Transfer to 2 large glasses and refrigerate for at least 4 hours or overnight.
2. Once chia pudding is set, cut the persimmons in half from top to bottom then use a spoon to scoop out the flesh, discarding the skin.
3. Add persimmon pulp to a small bowl along with the lemon juice and cinnamon. Stir to combine, crushing any bigger pieces of persimmon.
4. Divide persimmon mixture between the two chia pudding glasses and sprinkle with toasted coconut flakes.

Recipe credit: Recipe created by Marie Duong for Persimmons Australia

Ingredients

• 1⁄2 cup (113g) unsalted butter, softened
• 1⁄2 cup (105g) brown sugar, packed
• 1⁄3 cup (65g) white sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 cup (125g) plain flour
• 1 tsp ground cinnamon
• 1⁄2 tsp ground nutmeg
• 1⁄2 tsp baking soda
• Pinch of salt
• 1 1⁄2 cups (135g) rolled oats
• 1 cup diced firm Sweet persimmon
• 1⁄2 cup (55g) roughly chopped walnuts
• 1⁄2 cup (85g) white chocolate chips

Method

1. Preheat the oven to 180°C. Line two large trays with baking paper.
2. Using an electric mixer, cream the butter and sugars together on a medium speed for 1-2 minutes or until light and fluffy. Add the egg and vanilla extract and beat until just combined.
3. Sift in the flour, cinnamon, nutmeg, baking soda and salt, then add the rolled oats and mix until just combined. Gently fold in the diced persimmon, walnuts and white chocolate chips.
4. Drop heaped tablespoons of the cookie dough onto the prepared baking trays, flattening them slightly into thick discs (these cookies don’t spread out too much in the oven).
5. Bake for 15 minutes or until the cookies are lightly golden.
6. Remove from the oven and allow cookies to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.

Recipe credit: Recipe created by Marie Duong for Persimmons Australia

Ingredients

Marinated Chicken

• 1 tbsp lime juice (1⁄2 lime)
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1⁄2 tsp ground chilli
• 1⁄2 tsp ground cumin
• 1⁄2 tsp salt
• 1⁄4 cup coriander leaves, finely chopped
• 2 chicken thighs, skinless and boneless

Persimmon Salsa

• 1⁄4 red onion, finely diced
• 2 tbsp lime juice (approx 1 lime)
• 2 tsp chilli flakes
• 2 firm Sweet persimmons, diced
• 1 cup coriander leaves, finely chopped
• Salt & pepper, to taste

Burrito Bowl

• 1⁄2 cup brown rice, uncooked
• Baby cos lettuce leaves
• 200g black beans, drained
• 200g sweet corn, drained
• 1⁄2 avocado, peeled, deseeded and sliced

Method

1. Whisk together all marinated chicken ingredients in a medium bowl. Add chicken thighs and toss to coat. Cover and refrigerate for 30 minutes if time permits.
2. Meanwhile, cook rice as per package instructions. Keep warm until ready to serve.
3. Make the persimmon salsa – Toss all ingredients together in a medium bowl. Season generously with salt and pepper. Set aside.
4. Heat a drizzle of olive oil in a large frying pan over medium heat. Add marinated chicken thighs to the pan, smooth side down, and cook for 5 minutes. Flip and cook for a further 6-7 minutes or until golden and no longer pink in the middle.
5. Transfer chicken to a plate and loosely cover with foil to rest for 5 minutes.
6. To assemble the burrito bowls, divide the rice between two bowls and top with chicken, lettuce, black beans, sweet corn, avocado and persimmon salsa. Serve immediately.

Recipe credit: Recipe created by Marie Duong for Persimmons Australia

Ingredients

• 200g wheel of brie cheese
• 1⁄2 baguette, sliced
• 2 tbsp olive oil
• 3 sprigs fresh thyme, leaves picked
• Salt & pepper
• Handful of walnuts
• 3 firm Sweet persimmons, sliced

Method

1. Preheat the oven to 180°C. Place the brie on the centre of a lined baking tray surrounded by the slices of bread.
2. Gently score the top of the brie in a cross-hatch pattern. Drizzle the brie and bread with olive oil and scatter with half of the thyme leaves, pushing some of the leaves into the brie. Season generously with salt and pepper then bake for 10 minutes or until brie is soft and warm and the bread is lightly golden.
3. Carefully transfer the baked brie to a serving board and sprinkle with remaining fresh thyme leaves and walnuts.
4. Serve baked brie with toasted bread and slices of fresh persimmon.

Recipe credit: Recipe created by Marie Duong for Persimmons Australia

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.

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.

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.