Persimmons are a firm skinned fruit but they bruise easily so need to be handled with care. They should be stored at room temperature and if you want to speed up the ripening process you can put them in a paper bag with a couple of bananas.
Persimmon season is in full swing and they are grown across most states of Australia, though our 2500 tonnes account for less than 1 percent of the world’s persimmon harvest.
This persimmon recipe looks simple but it also looks divine.
Persimmon Prawn 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 sweet persimmon, julienned
1 small Lebanese cucumber, julienned
24 fresh coriander leaves
1 tablespoon Japanese rice vinegar
4 tablespoons hoi sin sauce
1 tablespoon unsalted peanuts, roughly chopped
Prepare rice vermicelli as per packet instructions, drain well.
Combine all ingredients for the dipping sauce.
Place one rice sheet in warm water until just softened, remove and place on a clean, damp tea towel.
Lay a lettuce leaf over the wrapper, top with two pieces of prawn horizontally, three mint leaves, a little persimmon, cucumber, rice vermicelli and three coriander leaves.
Fold bottom of wrapper up over the filling, fold one side in and then roll up tightly. Repeat until all rice sheets are used and keep rolls under damp cloth while preparing each.
Serve with dipping sauce.
Recipes Courtesy of Persimmons Australia Inc.