Persimmon Thai Beef Salad

Ingredients:
250gms fillet steak, trimmed
1 persimmon, peeled and julienned
1 cup coriander leaves
1 cup mint leaves
cup thai basil leaves
2 shallots, finely sliced
1 long red chilli, seeded and shredded

Dressing:
1 clove garlic, crushed
1 teaspoon caster sugar
3 tablespoons fresh lime juice
2 tablespoons fish sauce



Method:
Brush beef with a little oil and barbeque, pan fry or grill until cooked to your liking, 2-3 minutes each side will be medium.
Set aside to rest for 5 minutes, slice thinly.
In a large bowl gently toss all salad ingredients.
To make the dressing, combine all ingredients in a screw top jar and shake until the sugar has dissolved.
Combine beef with salad, drizzle with dressing, serve immediately.


Pork Chops With Persimmon


Ingredients:
2 tablespoons peanut oil
4 loin pork chops, trimmed of fat
2 spring onions, chopped
2 teaspoons ginger root, peeled and finely chopped
3 tablespoons rice vinegar
125ml chicken stock
⅓ cup persimmon jam (recipe page 132)
2 tablespoons soy sauce
1 tablespoon ginger root, peeled and shredded
2 spring onions, cut into strips




Method:
Heat peanut oil in large heavy based non corrosive skillet over medium heat until sizzling.
Add pork chops and sauté, turning once and shaking pan occasionally until golden brown, about 12 minutes.
Remove and drain on paper towel.
Pour off excess oil from skillet and add chopped spring onion and ginger.
Cook for about 1 minute, add vinegar to skillet, stirring and scraping up the residue in the pan.
Boil rapidly until reduced to 1 tablespoon.
Add stock, persimmon jam and soy sauce, stirring until jam is dissolved.
Return chops to sauce and braise lightly for 12-15 minutes.
Transfer chops to serving dish, remove excess fat from the sauce and spoon sauce over the chops.
Sprinkle with shredded ginger and spring onion.



Baked Persimmon Pudding

Ingredients:
1 cup persimmon puree
2 cups sifted flour
½ teaspoon salt
½ teaspoon bicarbonate of soda
2 teaspoons baking powder
½ teaspoon cinnamon
½ cup sugar
1 teaspoon vanilla
½ cup milk
½ cup chopped walnuts
½ cup raisins

Method:
Sift together the flour, salt, soda, baking powder and cinnamon.
Combine persimmon puree, sugar and vanilla in a large bowl.
Alternately add the flour mixture and milk to the persimmon mixture.
Add nuts and raisins.
Mix well.
Turn into buttered baking dish.
Set in a pan of hot water and bake in a moderate oven, 180ºC for about 1 hour.
Serve with cream or a lemon sauce.

Note:
This recipe makes a stiff mixture and results in a heavier type pudding.
It is the least sweet with good fruit flavour.



Christmas Wreath Fruit Salad

Ingredients:
1 head of lettuce
1 large grapefruit
2 large oranges
1 ripe persimmon
250g grapes
1 red apple
1 banana
2 tablespoons lemon juice
1 ripe pear

Method:
Wash and core lettuce.
Drain and chill.
Peel grapefruit and oranges.
Cut into sections, remove the white portion under the skin and membrane around sections.

Pare persimmon and pear, leave skin on apple.
Remove cores and slice into quarters or eighths.
Peel and slice banana in crosswise slices.
Dip pear, apple and banana in lemon juice to delay discolouration.

Cut grapes into small individual size bunches.
Arrange lettuce leaves on large serving place.
Place fruits on lettuce leaves in wreath fashion.
Place a bowl of almond dressing in the centre of the fruit wreath.



Frozen Persimmon Pie

Ingredients:
1 x 9 inch baked pie shell
1 litre vanilla ice cream
1 cup persimmon puree
½ cup sugar
¼ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon cinnamon
¼ cup slivered almonds

Method:
Soften ice cream.
Combine persimmon puree, sugar, salt, and spices.
Fold into ice cream.
Turn into baked pie shell.
Sprinkle nuts over top.
Freeze until firm, about 4 hours.



Glazed Persimmon Wedges

Ingredients:
560-680g crisp ripe Fuyu type persimmons
¼ cup (½lb) butter
1 teaspoon ground ginger
¼ teaspoon curry powder
1 tablespoon raisins
½ teaspoon ground cumin
3 tablespoons lime juice

Method:
With a sharp knife or vegetable peeler, cut off persimmon stems and peel, slice the fruit into ½ inch thick wedges, discarding any seeds.
In a 10 to 12 inch frying pan, combine butter, ginger, cumin and curry powder, cook uncovered over medium heat until mixture foams.
Stir in persimmons and lime juice.
Heat mixture until sizzling, then reduce heat to low and cook, turning fruit occasionally with a spatula until hot and lightly glazed, about 5 minutes.
Serve warm in a bowl, sprinkle with raisins.

Makes 2 cups – 5 or 6 servings.



Hasty Persimmon Pie

Ingredients:
1 x 18cm pre-baked pastry shell or crumb crust
1⅓ cups persimmon pulp
Pinch nutmeg
½ cup lemon juice
⅔ cup sweetened condensed milk
⅔ cup evaporated milk, chilled

Method:
Whip the evaporated milk until stiff, stir in the persimmon pulp.
Mix the condensed milk, lemon juice and nutmeg, add this to the pulp mixture.
Pour into pastry shell or crumb crust and chill in refrigerator for 15-20 minutes.

Top with whipped cream or serve with ice cream.



Honey Baked Persimmon

Ingredients:
4 persimmons
1 vanilla bean
2 tablespoons honey
1 cup hot water

Method:
Preheat oven to 180ºC.
Peel persimmons, remove stalks.
Slice fruit in half horizontally through centre.
Place cut side up in large ceramic or glass baking dish.

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.

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.

Serve immediately with syrup and yoghurt or cream if desired.
Serves 4



Nev’s Baked Delight

Ingredients:
1 kg persimmons
2 cups sultanas
½ cup pineapple juice or crushed fresh pineapple
1⅓ cups strawberries
½ teaspoon nutmeg

Method:
Grease casserole dish, place slices of persimmon in with sultanas and pineapple.
Cover and bake for 15 minutes at 180ºC.
When serving, garnish with strawberries and a sprinkling of nutmeg.
Serve with fresh whipped cream or ice cream.



Orange and Yellow Fruit Salad

Ingredients:
2 ripe persimmons
1 grapefruit
2 mandarins
3 slices pineapple
2 tablespoons Kirsch
4 pieces chopped crystallised ginger for garnish

Method:
Remove the stalks, peel and slice the persimmons,
Peel the grapefruit and mandarins.
Separate into segments and peel each one.
Cut the pineapple into chunks.
Combine all the fruits in a bowl, add the Kirsch, mix well, cover and chill.
Just before serving garnish with the ginger.
Serve with cream or ginger ice cream.



Palmwoods Fruit Cocktail

Ingredients:
2 persimmons
500g fresh figs
4-5 pieces golden ginger in syrup
1 avocado
1 cup strawberries
Whipped cream for serving

Method:
Peel the fruit and cut into pieces.
Gently combine fruit, adding chopped ginger and a little of the syrup.
Serve in cocktail glasses with fresh whipped cream.




Persimmon and Amaretto

Ingredients:
1 very ripe, non-astringent persimmon
1½ teaspoons Amaretto
50g mascarpone
Honey, to serve

Method:
Place the persimmon in the freezer for 24 hours, then remove it 2 hours before serving (it should be just soft to the touch).
This gives the fruit a lovely sorbet-like consistency.

Cut the persimmon in half and drizzle ½ teaspoon of Amaretto over each cut side.
Fold the remaining Amaretto into the mascarpone.

Spoon the mascarpone over the persimmon, then spoon over a little honey and serve.

Serves 1

Recipe Courtesy of Maggie Beer

www.maggiebeer.com




Persimmon Chiffon Pie / Meringue

Ingredients:
2 cups persimmon pulp
1 packet gelatine
⅓ cup water
4 eggs
½ cup sugar
Juice of 2 lemons
½ cup sugar
Baked pie shell
Thickened cream
Meringue:
4 egg whites
½ cup sugar

Method:
Mix together in top of double boiler the egg yolks, sugar and lemon juice and heat until thick.
Soak gelatine in water.
Add soaked gelatine and stir well.
Mix in 2 cups persimmon pulp and chill.
Make meringue as follows.
Beat 4 egg whites until frothy.
Add sugar, a little at a time.
Continue beating until glossy.

When persimmon mixture is partially set, fold it into a meringue.
Put mixture in a baked pie shell.
Chill in refrigerator.
Top with whipped cream.




Persimmon Cream Pie

Ingredients:
1½ cups persimmon pulp
2 eggs
½ teaspoon cinnamon
¼ teaspoon salt
1⅔ cups evaporated milk
1 teaspoon lemon juice
½ cup sugar
1 x 8 inch unbaked pie crust

Method:
Beat eggs and add sugar, cinnamon and salt.
Mix well.
Add milk, persimmon pulp and lemon juice.
Pour mixture into unbaked pie shell.

Place in pre-heated oven.
Bake at 220ºC for about 40 minutes.




Persimmon Fruit Cup

Ingredients:
2 large bananas
3 large persimmons
¼ cup orange juice
3 tablespoons lemon juice
1 tablespoon sugar
½ cup grated coconut

Method:
Peel and slice bananas.
Peel persimmons, if desired.
Cut in half.
Remove centre cores and dice.
Combine fruits with orange and lemon juice and sugar.
Chill.

Add coconut.
Pile into sherbet glasses.
If desired top each with dab of guava jelly.
Makes 5 to 6 servings.



Persimmon Fruit Salad

Ingredients:
1 apple
1 banana
1 orange
1 persimmon, pulp and pieces

Method:
Coarsely chop the apple, banana and orange into a bowl.
Add the pulp and pieces of 1 persimmon.
Mix and chill before serving.
Serves 2.



Persimmon Ice Cream

Ingredients:
1 cup persimmon puree
⅓ cup orange or lemon juice
½ cup sugar
1 cup thickened cream

Method:
Combine persimmon puree with orange or lemon juice and sugar.
Add 1 cup cream, chill in refrigerator until icy, about 35 minutes, then whip.
Pour into freezing tray.
Freeze until firm.



Persimmon Meringue Pie / Meringue

Ingredients:
2 cups persimmon pulp
½ cup sugar
½ teaspoon mace
1 teaspoon lemon zest
⅛ teaspoon salt
2 teaspoons butter
2 egg yolks
1 baked pastry shell (9 inch)

Method:
The persimmons should be sweet and very ripe.
Prepare 2 cups of pulp.
Combine persimmon pulp, sugar, mace, lemon zest and salt in a saucepan and cook over low heat for five minutes.

Add small amount to butter and beaten egg yolks, return to persimmon mixture and stir until mixture is slightly thickened.
Pour into pastry shell and cover with meringue.
See meringue recipe below.

Ingredients:
2 egg whites
4 tablespoons sugar
½ teaspoon vanilla

Method:
Beat eggs until frothy.
Add sugar, a tablespoon at a time, over the whites until meringue forms in definite peaks when beater is lifted.
Add vanilla.
Spread on pie filling in swirls covering filling completely to edge of crust.
Bake in 160ºC oven for 15-18 minutes or until meringue is a delicate brown



Persimmon Raisin Pudding

Ingredients:
1½ cups sifted flour
1½ teaspoon baking powder
½ teaspoon salt
1½ cups sieved persimmon pulp
½ teaspoon cinnamon
¾ cup milk
2 eggs, well beaten
1¼ cups sugar
¼ cup melted butter
1 cup seedless raisins
½ cup chopped walnuts

Method:
Mix and sift together flour, soda, salt and cinnamon.
Stir in raisins and nuts.
Add beaten eggs.
Stir in sugar, then add persimmon pulp and melted butter.
Add flour mixture, then milk, and beat until smooth.
Pour into a greased baking dish, set in a shallow pan of hot water and bake at 160ºC for 1½ hours.
Or, pour into a greased mould, cover and steam 2½ hours.




Persimmon Rice Pudding

Ingredients:
4 cups cooked rice
1¼ cups sugar
⅓ cup flour
1 teaspoon vanilla extract
¼ cup raisins
2 cups persimmon pulp
1¼ cups milk
1 egg beaten
¾ cup chopped nuts

Method:
Combine rice and pulp, set aside.
Combine sugar, milk, flour, egg and vanilla.
Add rice mixture and mix well.
Stir in nuts and raisins.
Pour into a greased 3 litre baking dish.
Bake uncovered at 180ºC for 45 minutes or until set.
Serve hot or cold.

Makes 10 to 12 servings.



Persimmon Roll

Ingredients:
1 cup persimmon pulp
4 cups biscuit crumbs
½ cup chopped nuts
½ cup coconut
10 dates, finely cut
10 marshmallows
½ cup maraschino cherries
Chopped figs or raisins

Method:
Combine all ingredients except ½ cup of biscuit crumbs and blend well.
Form into a roll about 2 inches in diameter.
Coat roll with the remaining ½ cup biscuit crumbs by rolling back and forth on the crumbs until the roll is easy to handle.
Wrap in waxed paper and chill for two hours or longer.

Cut in slices to serve and top with whipped cream



Persimmon Sherbet

Ingredients:
1 package lemon gelatine
1½ cups sugar
2½ cups persimmon pulp
3 egg whites, stiffly beaten
3 cups buttermilk
2 tablespoons lemon juice
¼ teaspoon cinnamon

Method:
In a small saucepan, stir gelatine and sugar into persimmon pulp.
Heat just until the gelatine and sugar are dissolved.
Stir in the buttermilk, lemon juice and cinnamon.
Pour into two freezer trays and place in a freezer until mixture is partially frozen.
Remove from freezer and beat with electric mixer until smooth.
Fold in beaten egg whites.
Return to freezer until firm.
Makes about 1½ quarts



Steamed Persimmon Pudding

Ingredients:
1 cup persimmon puree
1 teaspoon vanilla
1 teaspoon lemon juice
½ cup brown sugar
1 cup sifted flour
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
½ teaspoon salt
1 tablespoon melted butter

Method:
Combine in a bowl the puree, vanilla and lemon juice.
Blend in brown sugar.
Combine and sift other dry ingredients.
Add to puree mixture and beat until smooth.
Add melted butter.
Pour into greased steamer and steam for three hours.
(A double boiler may be used).

Note:
This is a soft, tender pudding, which is steamed, cake like in texture and dark.



Persimmon with Cointreau Ice

Ingredients:
3 medium persimmon
⅓ cup sugar
2 cups water
½ cup orange juice
¼ cup cointreau

Method:
Combine sugar, water and orange juice.
Stir over medium heat until sugar has dissolved.
Cool.
Strain, add cointreau, pour into freezer tray, freeze.
Peel persimmon and cut into small segments, arrange into serving glasses or dishes.
Flake ice with fork, spoon on top of persimmon and serve
Serves 4



Persimmon and Grapefruit Drink

Ingredients:
1 cup persimmon pulp
2 cups grapefruit juice
sugar

Method:
Blend all ingredients well, sweeten to taste.
Chill and serve.



Persimmon Health Drink

Ingredients:
2 tablespoons cottage cheese
3 tablespoons plain yoghurt
2 teaspoons honey
1 medium persimmon
6 ice-cubes

Method:
Peel and segment persimmon.
Put persimmon, cottage cheese, honey and yoghurt in blender, blend on medium speed until smooth.
Add ice-cubes, blend further 1 minute.
Serves 2



Persimmon Tropical

Ingredients:
4 persimmons
½ cup tropical punch (golden circle)
1 passionfruit

Method:
Blend all ingredients together.
Makes 2 glasses.



Chevallum Delight

Ingredients:
4 persimmons
4 navel oranges
2 avocados
Lemon juice
French dressing
Salad greens
1 fresh pineapple cut into chunks
Sprigs of mint to decorate

Method:
Cut persimmons into bite sized wedges and remove seeds.
Peel oranges and break into segments, remove pith and seeds.
Peel avocado and slice, sprinkle with lemon juice to prevent discolouration.
Arrange all the fruits with the pineapple chunks on the bed of salad greens.
Immediately before serving sprinkle with French dressing and mint sprigs to decorate.



Italian Persimmon Salad

Ingredients:
2 persimmons
200g endive, radicchio or rocket salad leaf
1 cup parmesan shavings
½ cup toasted almonds
Olive oil and balsamic vinegar for serving
Sea salt and cracked black pepper for serving

Method:
Remove stalk, peel and slice persimmons into thin pieces.
Divide the salad leaf and persimmon between 4 plates.
Top with parmesan shavings, toasted almonds and drizzle with olive oil and balsamic vinegar.
Season with salt and pepper to serve.

Suggestion:

  1. This salad makes a great accompaniment to any grilled or barbequed meats.
  2. Can be served as a light meal or entree.
  3. Add some cooked prawns for a simple variation.


Jellied Persimmon Salad

Ingredients:
1 package orange gelatine
2 cups persimmon pulp
½ cup chopped celery
1 cup hot water
1 tablespoon lemon juice

Method:
Dissolve gelatine in hot water.
Add lemon juice and persimmon.
Cool, then fold in celery.
Serve on lettuce with mayonnaise.



Moulded Persimmon Puree Salad

Ingredients:
1 package lemon gelatine
1 cup crushed pineapple (drained)
1½ cups hot pineapple juice
3 large ripe persimmons or 1 box frozen persimmon puree

Method:
Dissolve gelatine in hot pineapple juice, stirring well.
Add crushed pineapple when gelatine becomes syrupy, then blend in peeled persimmons, mashed with potato masher or pressed through sieve, or use a box of frozen persimmon puree.
Pour into lightly oiled mould and chill until firm.
Remove from mould and serve plain or with pineapple and grapefruit sections and salad dressing blended with whipped cream.
(Recipe may be doubled and 450g can of pineapple mango may be substituted for crushed pineapple).
Makes 6 servings.



Persimmon Almond Salad

Ingredients:
⅓ cup unblanched almonds
1 cup sieved persimmon pulp
¼ cup lemon juice
1 tablespoon sugar
1 medium sized grapefruit
Salad greens
½ teaspoon cooking oil
1 envelope plain gelatine
⅔ cup hot water
¼ teaspoon salt
1 cup sliced celery
Mayonnaise

Method:
Toss almonds with oil in flat plan.
Roast at 300ºC for 20 to 25 minutes, until lightly browned, stirring frequently.
Chop and cool.
Prepare persimmon pulp from very ripe, soft persimmons.
Soften gelatine in lemon juice and dissolve in hot water.
Blend in sugar, salt and persimmon pulp.
Cool until slightly thickened.
Peel and section grapefruit.
Cut sections into bite size pieces.
Fold grapefruit, celery and almonds into thickened gelatine mixture.
Turn into individual moulds and chill until firm.
Remove from mould onto salad greens and serve with mayonnaise.
Makes 6 to 8 servings.



Persimmon Avocado and Bacon Salad

Ingredients:
3-4 rashers bacon
2 ripe persimmons
2 avocados
1 mignonette lettuce
60g mixed nuts
Vinaigrette dressing

Method:
Remove the rind from the bacon, slice into strips and fry until crisp.
Remove the stalks, peel and slice the persimmons.
Peel, stone and slice the persimmons.
Peel, stone and slice the avocado.
Wash and dry the lettuce and line a salad bowl with it.
Add the bacon, persimmons, avocado and mixed nuts to the bowl.
Toss gently with the vinaigrette dressing and serve.



Persimmon Cheese Plate

Ingredients:
1 persimmon
1 wedge aged cheddar
1 wedge blue cheese
4 shaved slices prosciutto
Biscuits, crackers or crusty bread to serve
Cracked black pepper if desired

Method:
Assemble the ingredients on a board or platter.
Top crackers or bread with cheese, prosciutto and persimmon slices.
Vary the cheese selection to include soft cheeses such as brie or a white castello.
Good depth of flavour in the cheese is important to marry with the subtle sweetness of the persimmon.



Persimmon Salad

Ingredients:
6 large ripe persimmons
125g cream cheese
1 tablespoon mayonnaise
1 tablespoon chopped fresh parsley
2 tablespoons chopped walnuts
6 lettuce leaves
12 teaspoons vinaigrette dressing

Method:
Chill the persimmons, then wash, remove stems and cut each one lengthwise (not quite to the bottom) into 6 sections.
Turn back each section.
Place each persimmon on a lettuce leaf and scoop out a little of the pulp from the centre.
Combine the pulp, cream cheese, mayonnaise, parsley and walnuts.
Mix well and pile a portion into each persimmon.
Pour on the vinaigrette dressing and serve.



Persimmon Salad Mould

Ingredients:
1 package lemon gelatine
1 cup persimmon pulp
¾ cup hot water
1 tablespoon lemon juice
½ cup sour cream
1 cup chopped celery
1 cup red grapes, halved and seeded
Lettuce or other greens

Method:
Dissolve gelatine in hot water.
Stir in lemon juice and allow to cool slightly.
Combine sour cream and persimmon pulp.
Add to gelatine mixture and blend thoroughly.
Chill until mixture starts to thicken.
Stir in celery and halved grapes.
Turn into a 1 litre mould and chill until firm.
Remove from mould on lettuce and garnish with more grapes or sliced persimmons.
Serve with sour cream, if desired.
Makes 6 servings



Petal Salad

Method:
Place spoonful of cottage cheese in the centre of a ‘persimmon flower’ – a persimmon sliced down the centre to form petals.
Experiment with dressing using minced olives or a bit or horseradish for flavour.



Potage Louise

Ingredients:
1 cup persimmon pulp
1 cup milk
1 cup cream
1 teaspoon sugar, if desired
Pinch of salt
Pinch of nutmeg
2 oz butter milted
5 oz flour
2 oz dry white wine, if desired

Method:
Add the flour to the melted butter and cook gently.
When ready add the milk slowly and bring to the boil, stirring all the time until mixture thickens.
Add the sugar, salt, nutmeg and persimmon pulp, stir until well mixed.
Slowly add cream, stir until smooth.
Serve this soup hot or cold.
A couple of ounces of wine added just before serving will enhance the flavour.



Thanksgiving Salad

Ingredients:
1 package orange or lemon gelatine
1¾ cup persimmon pulp (about 3 large)
1 cup halved grapes
Salad greens
1 cup boiling water
½ cup diced orange, grapefruit or grated pineapple
½ cup toasted almonds (chopped) or chopped walnuts

Method:
Dissolve gelatine in boiling water.
Force pulp of very ripe persimmons through a sieve to make 1¾ cups or use frozen persimmon puree.
Blend into cooled gelatine.
Fold in grapes, diced orange or grapefruit or grated pineapple.
Nuts may be added to gelatine mixture before moulding, or used to sprinkle over salad with addition of a puff of salad dressing.
Garnish with salad greens.
Makes 5 to 6 moulds



Yabbie Cocktail With Persimmon

Ingredients:
2 dozen large yabbies
240g persimmon pulp
18g green beans
30g cucumber
30g lettuce
Lemon juice
Seasoning:
5 tablespoons yoghurt
2½ tablespoons tomato sauce
2½ tablespoon mayonnaise
Tabasco sauce to taste

Method:
Cook, shell and devein yabbie tails.
Sprinkle with lemon juice.
Boil green beans till bright green.
Cut the beans, persimmon and cucumber into fine julienne strips.
Combine all seasonings to make sauce.
Place lettuce into cocktail dishes, add yabbie tails and sprinkle on bean, persimmon and cucumber mixture.
Pour sauce over the cocktails.
Serves 4 to 6.

Variation:
Place each serve on half an avocado



Hachiya Persimmon Syllabub

Ingredients:
680g soft ripe Hachiya variety persimmon
1 cup icing sugar
1 cup thickened cream
⅓ cup dry sherry
2 teaspoons lemon juice
1½ cups milk, optional

Method:
Pull stems off persimmons, cut fruit in half and scoop pulp from skin with a spoon, discard any seeds.  You should have 2 cups of pulp.  In a food processor or blender, process persimmon pulp until pureed, set aside.  With electric mixer whip cream and sugar (scrape sides of bowl often) until mixture will hold soft peak.  Stir in persimmon puree, sherry and lemon juice to taste.  Serve or cover and chill up to 1 day.
To serve as a dessert stir persimmon mixture well, then ladle into small bowls or wide mouth wine glasses and eat with a spoon.
To serve as a beverage, stir milk into persimmon mixture.  Pour into wine glasses or cups to sip.  Makes 6-7 dessert servings, about ¼ cup size or 6 beverage servings, about 1 cup size.


 

Persimmon and Green Peppercorn Sauce

Ingredients:
4-5 ripe persimmons
1 teaspoon lemon juice
1 tablespoon drained green peppercorns, lightly
   crushed

Method:
Remove the stems and halve the persimmons.  Scoop out the flesh and push through a sieve.  Place pulp in a saucepan and heat gently for 5 minutes.  Stir in the lemon juice and peppercorns.  Let the peppercorns heat through and serve.
This sauce may also be served cold.  Serve with pork, veal, duck or game.


 

Persimmon Sauce

Ingredients:
2 cups persimmon pulp
2 tablespoons lemon juice
1 tablespoon arrowroot

Method:
Heat the persimmon pulp and add lemon juice and arrowroot blended together.  Boil until the mixture thickens.


 

Hard Sauce

Ingredients:
1 tablespoon water
½ teaspoon vanilla
½ cup powdered milk
¼ cup softened butter
1 cup sifted powdered sugar

Method:
Combine water, vanilla and powdered milk in 1 litre bowl and mix until smooth.  Stir in butter and powdered sugar and beat until smooth.  Chill until needed.
Makes approximately ¾ cup.


 

Pudding Sauce

Ingredients:
2 eggs, slightly beaten
1½ cups sugar
½ cup butter or margarine
2 tablespoons vinegar
2 tablespoons lemon or vanilla

Method:
Combine eggs, sugar, butter and vinegar in saucepan.  Cook over medium heat, stirring constantly, until slightly thickened.  Add lemon or vanilla extract.  Serve warm over pudding.


 

Dried Persimmons

Ingredients:
Persimmons

Method:

Oven Drying:
Peel and slice or quarter firm ripe fruit.  Use a stainless steel knife.  Pieces may be rolled in sugar or not.  Pieces rolled in sugar before drying have a nice glazed appearance when dry and are pleasingly sweet.  The unsweetened pieces attain a surface coating of dextrose sugar crystals after several months storage.  Place fruit on tray spreading pieces one layer deep.  Place in oven 60-70ºC.  Leave oven door slightly ajar.  Slices will dry in about 12 hours.  It takes quarters about twice as long.  The dried fruit will be light to medium brown.

Sun Drying:
Firm, fully mature fruit may be cut into strips – cut into eighths lengthwise.  Place on trays, one layer deep.  Cover with cheesecloth and set in the sun to dry.

Sun Drying Whole Persimmons:
Persimmon leather may be used as part of the fruit, raisins or candied fruit in biscuits, cakes or puddings.  Spread a thin layer of ripe pulp on aluminium foil.  Dry in the oven or in the sun.  As layer dries, add another thin layer of pulp and dry.  Repeat until leather is of a thickness to make nice sized cubes when cut up to use in baking.


 

Persimmon Candy

Ingredients:
2 cups persimmon pulp
1 teaspoon bicarbonate of soda
2 cups sugar

Method:
Combine pulp and sugar.  Cool over low heat stirring more or less constantly.  When graining begins add bicarbonate of soda.  Continue stirring over heat until stiff.  Pour on buttered platter.  Cut into pieces.


 

Persimmon Chutney

Ingredients:
900g crisp ripe to soft ripe Fuyu type persimmons, or soft ripe Hachiya type persimmons
3½ cups water
1½ cups raisins
2 tablespoons minced fresh ginger, or 1½ teaspoons ground ginger
¾ teaspoon chilli powder
1¼ cups firmly packed brown sugar
225g (2 cups) dried apricots
1 tablespoon mustard seed
1½ cups white wine vinegar
Salt

Method:
Preparing Fuyu variety persimmons – cut off stems and peel with a sharp knife or vegetable peeler.  Chop fruit discarding any seeds – you need 4½ cups fruit.
In a 5-6 litre pan combine fruit with water, apricots, raisins, ginger, mustard seed and chilli powder.  Bring to a boil, reduce heat to a simmer then cover and cook 10 minutes.  Add vinegar and sugar.  Simmer, uncovered, stirring occasionally, then more frequently as the mixture thickens, until most of the liquid evaporates and chutney is reduced to 7 cups, about 45 minutes, remove from heat.

Preparing Hachiya variety persimmons – pull off stems, then cut fruit in half and scoop pulp from skin with a spoon, you need 2⅔ cups fruit.
In a 5-6 litre pan bring water, apricot, raisins, ginger, mustard and chilli to boiling, reduce heat to simmer, cover and cook 10 minutes.  Add vinegar and sugar and simmer, uncovered, stirring occasionally until reduced to 4 ½ cups, about 55 minutes.  Stir in Hachiya type fruit and remove at once from heat.  Salt chutney to taste.  Serve chutney warm or store in covered jars in the refrigerator up to 1 month, or freeze in easy to use units.


 

Persimmon Fruit Rolls

Ingredients:
1 cup persimmon pulp
1 tablespoon lime (or lemon) juice

Method:
In a blender puree the persimmon pulp with the lime juice.  Pour mixture onto the fruit roll tray of your dehydrator and dry according to the dehydrator instructions.


 

Persimmon Jam

Ingredients:
3 cups persimmon pulp
500g granulated sugar
1 tablespoon lemon juice
½ teaspoon grated lemon rind

Method:
Combine the pulp and sugar in a preserving pan.  Cook over a low heat, stirring constantly, until thickened and opaque, about 15 minutes.  Do not boil.  Remove from the heat, stir in lemon juice and rind, pour into hot sterilised jars and seal.  Store in a cool place.


 

Persimmon Jam II

Ingredients:
3 cups prepared fruit
1 cup water
6 cups sugar
1 package pectin
½ cup lemon juice

Method:
Prepare fruit by cutting into small pieces.  Measure prepared fruit and water into a large saucepan.  Stir in pectin and lemon juice.  Bring mixture to a full rolling boil and boil for approximately 30 seconds.  Add sugar and again bring to a rolling boil for exactly four minutes by the clock.  Stir constantly.  Remove from heat and pour into sterilised containers.
Makes about six jars.


 

Persimmon Leather

Ingredients:
Persimmon pulp

Method:
Persimmon leather may be used as part of the fruit, raisins or candied fruit in biscuits, cakes or puddings.  Spread a thin layer of ripe pulp on aluminium foil.  Dry in the oven or in the sun.  As the layer dries, add another thin layer of pulp and dry.  Repeat until leather is of a thickness to make nice sized cubes when cut up to use in baking.


 

Rum Reconstituted Persimmon

Ingredients:
Dried persimmon
Rum of your choice

Method:
Cut the dried persimmon into small pieces and place in a jar.  Cover with rum and soak for 4 to 6 hours or overnight.  The bits of persimmon will absorb rum and the rum will absorb sugar and flavour from the persimmons.  Strain the persimmon bits for use in biscuits, cakes or puddings.
Reserve the flavoured rum as a persimmon liqueur.  Filtered or unfiltered, the sweet persimmon flavoured rum is delicious.  Chill it and serve in liqueur glasses.


 

Preserved Whole Persimmons

Ingredients:
Sugar
Persimmons

Method:
Place a thin layer of sugar in the bottom of a jar then a layer of whole ripe persimmons, another layer of sugar.  Repeat with sugar and persimmon until the jar is full.  The sugar will dissolve and form a syrup.  Press fruit down to keep under syrup.  Seal the jar and store.
Preserved whole persimmons look and taste much like dates.  When ready to use, pour off the syrup.  Serve like dates or as dessert confection.


 

Glazed Persimmon Biscuits

Ingredients:
¾ cup nuts
¾ cup raisins
¼ cup wine
⅔ cup butter
1¼ cup sugar, half brown sugar for flavour
1 teaspoon salt
2 eggs
1 cup thick persimmon pulp
1½ cups sifted flour
4 teaspoons baking powder
1 teaspoon vanilla
½ teaspoon nutmeg
¼ teaspoon ginger
½ teaspoon cinnamon
Wine glaze - recipe below

Method:
Chop nuts, coarsely chop raisins or other dried or candied fruit.  Combine with wine.  Cream butter and sugar until fluffy, add vanilla.  Beat in eggs until well blended.  Stir in persimmon or pumpkin.  Add nut mixture and mix well.  Drop by teaspoon onto lightly greased baking sheets.  Bake at 190ºC for 15-18 minutes.
Remove to wire racks and when slightly cool, spread top of each cookie with wine glaze.  Cool thoroughly before storing with waxed paper between each layer of biscuits.
Makes about 3½ dozen biscuits.
For wine glaze – beat together 2 tablespoons soft butter, 2 tablespoons wine and 1 ½ cups sugar until smooth.


 

Julie’s Persimmon Bread

Ingredients:
1 cup butter
4 eggs
3 cups sugar
3 ½ cups flour
½ teaspoon cloves
2 teaspoons baking powder
1 pinch salt
1 teaspoon cinnamon
½ teaspoon nutmeg
2 cups persimmon pulp, ripe with skin and seeds removed
¼ cup milk
2 teaspoons bicarbonate of soda
2 cups chopped walnuts
1 cup raisins
Orange or lemon zest

Method:
Grease 3 bread pans and pre heat oven to 180ºC.
Cream butter and sugar, add eggs, set aside.
In a separate bowl mix together flour, cloves, baking powder, salt, cinnamon and nutmeg.  Add persimmon pulp to flour mixture.  Dissolve bicarbonate of soda in milk then add to flour mixture.  Then add walnuts, raising and zest to flour mixture.
Mix creamed butter mixture with the flour mixture and pour into pans, bake for 50-60 minutes.
Makes 3 loaves.


 

Kentucky Persimmon Biscuits

Ingredients:
1 cup sugar
½ cup margarine
1 egg
2 cups sifted flour
1 teaspoon baking powder
½ teaspoon soda
½ teaspoon cinnamon (optional)
¼ teaspoon cloves (optional)
½ teaspoon nutmeg (optional)
½ teaspoon salt
½ cup raisins
½ cup nuts, chopped
½ cup dates, chopped
1 cup persimmon pulp

Method:
Cream butter and sugar.  Add egg and mix well, Sift flour, baking powder, salt, soda and spices together.  Combine the two mixtures, then add persimmon pulp stirring in well.  Drop on greased cookie sheet 1½ to 2 inches apart and bake at 180ºC for about 12 minutes or until done.
Makes 6 dozen biscuits.


 

Margaret’s Persimmon Bread

Ingredients:
2 eggs
1 cup sugar
40g butter, melted
2 cups plain flour
2 teaspoons bicarbonate of soda
2 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon ground cloves
½ cup milk
1½ cups persimmon pulp (about 4 persimmons)
1 cup raisins
1 cup pecans or walnuts
1 teaspoon vanilla extract

Method:
Preheat the oven to 180ºC.  Mix the eggs, sugar and melted butter in a large bowl.  Sift the flour, soda and spices into the bowl, then stir in the remaining ingredients.  Divide the mixture between two greased loaf tins, then stand these in a baking tray filled with warm water.  Bake for 1 hour 15 minutes.  Turn the loaves out of their tins to cool.

Recipe Courtesy of Margaret Lehmann

www.peterlehmannwines.com


 

Persimmon Bread

Ingredients:
½ cup butter
1 tablespoon water
1 cup sugar
2 cups flour
¼ teaspoon vanilla
1 teaspoon salt
3 eggs
1 teaspoon bicarbonate of soda
3 ripe persimmon, pureed
½ cup nuts (optional)

Method:
Cream together the butter and sugar until fluffy.  Add vanilla then add the eggs one at a time.  Beat well.  Add the persimmons and water.  In a separate bowl, sift together the flour, salt and soda.  Add flour mixture to batter along with the nuts, if using.  Mix until smooth and pour into a loaf pan.  Bake at 180ºC for 5-60 minutes.  Cool well before cutting.


 

Persimmon Butter Icing

Ingredients:
½ cup butter
4 cups icing sugar
2 tablespoons lemon juice
6 tablespoons persimmon pulp
3 egg yolks

Method:
Cream together the butter and sugar.  Add other ingredients and blend well.


 

Persimmon Cake

Ingredients:
2½ cups sugar
1 cup oil
3 eggs
3½ cups flour
2 teaspoon bicarbonate of soda
2 teaspoons allspice
1 cup cherries halved
2 cups chopped pecans
2 cups raisins
2 cups persimmon pulp
½ teaspoon salt
3 teaspoons cinnamon

Method:
Beat together the sugar and oil.  Add the eggs and beat well.  Add dry ingredients and mix well.  Dough will be rather stiff.  Add nuts, raisins and cherries.  Add persimmons last and beat well.  Bake in tube pan for 2 hours in a preheated 180ºC oven.  Test after 1¾ hours.
Bake into 2 loaf pans ¾ full approximately 1¾ hours.


 

Persimmon Chutney Biscuits

Ingredients:
2 cups sugar
4 cups flour
2 cups persimmon pulp
2 cups walnuts
1 teaspoon salt
1 cup butter
2 eggs
2 cups raisins
2 teaspoons bicarbonate of soda, dissolved in persimmon pulp
½ teaspoon cloves
½ teaspoon cinnamon
½ teaspoon nutmeg

Method:
Cream butter and sugar.  Add nuts and raisins to flour and spices.  Beat eggs and add to pulp.  Combine with dry ingredients and mix well.  Drop by teaspoon on greased cookie sheet.  Bake at 180ºC for 12-15 minutes.


 

Persimmon Cocoa Biscuits

Ingredients:
½ cup butter
1 cup brown sugar
1 egg
2 cups sifted flour
1½ teaspoons cocoa
¼ teaspoon ginger
Pinch of salt
1 teaspoon soda
1 cup persimmon pulp
½ teaspoon cinnamon
Nuts and/or raisins

Method:
Cream butter and sugar.  Add egg, stirring well.  Sift all the dry ingredients together.  Add dry ingredients and persimmon pulp alternately to the creamed mixture.  Mix well and add the nuts and/or raisins. 
Drop on cookie sheet and bake at 180ºC for about 10 minutes.  Makes 3 to 4 dozen biscuits.


 

Persimmon Coconut Biscuits

Ingredients:
¾ cup butter
1 cup sugar
1 egg
1 cup persimmon pulp
¼ teaspoon bicarbonate of soda
2 cups flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup nut meats
¾ cup shredded coconut

Method:
Cream sugar and butter until light and fluffy.  Add egg and beat well.  Sift flour, bicarbonate of soda, salt and baking powder together.  Add dry ingredients to the creamed mixture alternately with persimmon pulp.  Add nuts and coconut and mix well.
Drop by teaspoon on greased biscuits sheet.  Bake at 190ºC for 12-15 minutes or until done.  Makes 3 to 4 dozen biscuits.


 

Persimmon Date Biscuits

Ingredients:
2 cups flour
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon
1 cup sugar
1 cup cooking oil
1 cup persimmon pulp
1 teaspoon vanilla extract
1 cup pitted dates

Method:
Sift flour, bicarbonate of soda and cinnamon together.  Add sugar and egg to the oil.  Combine these two mixtures, stirring well.  Add persimmon pulp and vanilla.  Mix well.  Add dates and thoroughly blend them into the mixture.  Nuts may be added if desired.  Drop by teaspoon on cookie sheet.  Bake at 190ºC for 10-12 minutes.  Makes 3 to 4 dozen biscuits.


 

Persimmon Drop Biscuits

Ingredients:
½ cup butter
1 cup sugar
1 egg
½ teaspoon cinnamon
½ teaspoon cloves
½ teaspoon nutmeg
1 teaspoon bicarbonate of soda
½ teaspoon salt
2 cups flour
1 cup persimmon pulp
1 cup nut meats
1 cup raisins

Method:
Cream butter and sugar.  Add beaten egg and mix well.  Sift together dry ingredients and add alternately with persimmon pulp, stirring well between each addition.  Stir in nuts and raisins.  Drop on greased sheet.  Bake in preheated oven at 180ºC for 15 minutes.


 

Persimmon Fruit Cake

Ingredients:
½ cup butter
1 cup sugar
1 egg
1½ cups flour
1 teaspoon bicarbonate of soda
¼ teaspoon salt
1 teaspoon cinnamon
½ teaspoon cloves
1 cup persimmon pulp
1 cup currants
1 cup nut meats
¼ cup fruit cake mix

Method:
Cream butter and sugar until fluffy, add egg and beat well.  Sift flour, measure and sift with soda, salt, spices and add to creamed mixture alternately with persimmon pulp.  Stir in slightly floured currants, nut meats and fruit mix.  Line the bottom of 9 x 5 x 3 inch loaf pan with wax paper and pour in batter.  Bake at 180 ºC for 1 hour.  Serve unfrosted.  Makes 1 loaf.


 

Persimmon Fruit Cake II

Ingredients:
1 cup persimmon pulp
1 cup butter, softened
2 cups sugar
3 cups sifted flour
1 teaspoon baking powder
½ teaspoon soda


1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon lemon extract
680g candied fruit mix
3 cups seedless raisins, unchopped
1 cup nuts
4 large eggs
½ teaspoon allspice

Method:
Cream butter and sugar, add eggs and beat well.  Sift dry ingredients, reserving ½ cup flour to mix with fruit and nuts.  Stir persimmon pulp and flour mixture alternately into creamed mixture.  Add lemon extract and fold in fruits and nuts.  Turn into prepared pans which have been greased and lined with heavy greased and waxed paper.  Bake at 150ºC for 2½-3 hours or until cake starts to leave the sides of the pans or when touched in centre no indentation remains.
Makes two 8 x 4 inch loaves.


 

Persimmon Gumdrop Fruit Cake

Ingredients:
2 cups sugar
1 cup butter
4 eggs
3 cups persimmon pulp
2 teaspoons bicarbonate of soda
4 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
2 cups walnuts
450g raisins
450g mixed gumdrops
1 teaspoon baking powder

Method:
Cream butter and sugar.  Add well beaten eggs.  Add bicarbonate of soda to persimmon pulp then add to butter mixture, stir well.  Sift dry ingredients together and add to mixture, then add nuts, raisins and gumdrops.  Pour into three greased 7 x 3½ inch loaf pans and bake in 180 ºC oven until cake starts to leave sides of pan at top, or when tested with skewer inserted in centre the skewer comes our clean.  It can be iced or served plain.


 

Persimmon Nut Biscuits

Ingredients:
1 cup sugar
½ cup butter
1 egg
2 cups sifted flour
½ teaspoon bicarbonate of soda
½ teaspoon powdered cloves
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 cup persimmon pulp
1 cup chopped nuts

Method:
Cream butter and sugar.  Add unbeaten egg and mix well.  Sift flour, salt, bicarbonate of soda, and spices together and add to creamed mixture alternately with persimmon pulp.  Add nuts and stir in well.  Place batter in refrigerator for several hours.  Drop by teaspoon on lightly greased cookie sheet and bake at 180ºC for about 15 minutes.  Makes 3 to 4 dozen biscuits.


 

Persimmon Oatmeal Biscuits

Ingredients:
1½ cup sifted flour
1 cup sugar
½ teaspoon bicarbonate of soda
1 teaspoon salt
¼ teaspoon nutmeg
¾ teaspoon cinnamon
¾ cup butter
1 egg, well beaten
1 cup persimmon pulp
1¾ cup rolled quick oats
½ cup chopped nuts

Method:
Sift together flour, sugar, baking powder, salt, nutmeg and cinnamon into mixing bowl.  Cut in shortening.  Add eggs, persimmon, rolled oats and nuts, beat until thoroughly blended.
Drop by teaspoonfuls, about 1½ inches apart on ungreased cookie pans.  Bake at 200ºC for about 15 minutes or until biscuits are done.
Make about 3½ dozen biscuits.


 

Persimmon Orange Delights

Ingredients:
½ cup butter
1 cup brown sugar, firmly packed
2 eggs
1 cup persimmon pulp
1 tablespoon grated orange peel
½ cup orange juice
2½ cups flour
1 cup raisins
1 teaspoon bicarbonate of soda
¾ teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon mace or cloves
½ teaspoon salt
1 cup coarsely chopped nuts

Method:
Cream butter and sugar lightly, then add next four ingredients.  Measure flour and add bicarbonate of soda, baking powder, spices and salt.  Sift once together then add to first mixture.  Fold in nuts and raisins.

To make biscuits – drop by teaspoon on greased cookie sheet.  Bake at 190ºC for 12-15 minutes.
To make persimmon brownies – pour mixture into a 13x9 inch greased pan or oven glass dish and add remaining batter to an 8x8 pan or an 8inch pie dish.   Bake at 180ºC for 20-30 minutes or until brownies start to leave sides of pan.
Makes 3 dozen biscuits or 12 brownies.


 

Persimmon Raisin Biscuits

Ingredients:
1 egg
1 cup persimmon pulp
1 cup sugar
½ teaspoon cinnamon
½ teaspoon nutmeg
1¾ cups flour
1 teaspoon soda
½ cup butter
1 cup raisins

Method:
Beat the egg, add persimmon pulp, sugar and spices and stir.  Sift flour and bicarbonate of soda together.  Add flour mixture to butter.  Combine pulp and flour mixtures, mixing well, Add raisings, stirring in well.  Drop by teaspoon on a cookie sheet.
Bake at 180ºC for 10-15 minutes.  Makes 3 to 4 dozen biscuits.


 

Persimmon Spice Biscuits

Ingredients:
½ cup margarine
1 cup sugar
1 egg
2 cups sifted flour
1 teaspoon bicarbonate of soda
½ teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cloves
½ teaspoon nutmeg
½ teaspoon salt
1 cup persimmon pulp
1 cup chopped nuts

Method:
Cream butter and sugar, then beat in egg and add persimmon pulp.  Sift all the dry ingredients together and gradually fold into the creamed mixture.  Add nuts and mix well.  Drop mix by tablespoons on a greased cookie sheet.  Bake at 180ºC for about 12 minutes or until done.


 

Persimmon Squares Or Biscuits

Ingredients:
1 cup persimmon puree
1 teaspoon bicarbonate of soda
1 cup brown sugar
½ cup butter
1 egg, beaten
2 cups flour
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon nutmeg
½ teaspoon salt
1 cup walnuts, chopped
1 cup raisins

Method:
Sprinkle bicarbonate of soda over persimmon puree in bowl and blend.  Add butter and sugar and beat until creamy.  Add egg and blend well.  Sift flour with spices and salt and add to mixture, blend until smooth.  Fold in nuts and raisins.
For biscuits – drop by spoonfuls on greased baking sheet.  Bake at 190ºC for 12-15 minutes.  Makes about 3 dozen biscuits.
For squares – pour into well greased 8in square pan.  Bake in moderate oven 180ºC for 15-30 minutes or until done.  Cut into squares while warm.  Cool in pan.  Makes 16 squares.


Recipes Provided by Australian Custard Apple Growers Association (ACAGA) Persimmon Industry Association Incorporated (PIAI) Horticultural Australia Limited (HAL) Maggie Beer Judy Davie Margaret Lehmann Photographs Provided by Australian Custard Apple Growers Association (ACAGA) Persimmon Industry Association Incorporated (PIAI) Horticultural Australia Limited (HAL) Queensland Department of Primary Industries Maroochy Research Station Recipes and Photographs Compiled by Ali Randall Member ACAGA Management Team Introductions Prepared By Patti Stacey Secretary ACAGA Jeanette Wilson Secretary PIAI Book Printed by Bright Print or Lismore Printing