There are two varieties of persimmon, The Original Persimmon and The Sweet Persimmon. Each have quite definite characteristics, are extremely good for you and range in colour from pale orange to a deep red-orange.
The Sweet Persimmon is best eaten crunchy and firm like an apple but can be left until it is soft and mushy. The Original Persimmon needs to be properly matured before picking and is to be eaten when the flesh is soft, jelly-like and sweet.
The Persimmon season runs through Autumn, so February until the end of June. We thought we would bring you some delicious persimmon recipes to test out before the season is over.
Persimmon with Honeyed Yoghurt
4 sweet persimmons
1 cup Greek yoghurt
1/4 cup honey
1 tablespoon lemon thyme leaves or lavender
Slice persimmons into wedges and divide between 4 bowls.
Dollop with Greek yoghurt and drizzle with honey.
Scatter with thyme or lavender flowers, serve and enjoy.
Recipes Courtesy of Persimmons Australia Inc.