Persimmon
Diospyros virginiana
Persimmons, sometimes known as kaki fruit, have a sweet, fragrant, orange flesh, similar to ripe nectarines in texture. They are enjoying a popularity surge, probably as much to do with their pipless, easy to transport size as their sweet, tangy flavour.
In the kitchen
How to store Persimmon
This orange-fleshed fruit can be eaten when slightly firm and crisp, but is best with a little ripening.
Store in your fruit bowl, transferring softening ones to the fridge. If you want to hasten them along, pop them in a paper bag with an apple; the ethylene released will speed up the ripening process.
Prep & Cooking tips
The only part that can’t be eaten is the stubby green-leaved stalk tops. The taut, smooth skin is edible, although it can be lightly peeled off if you prefer. The flesh is seedless, so the whole thing can be munched on.
Don’t worry if there are greyish dots inside; these natural tannin flecks show the fruit is ripe. Eat raw, just like other sweet fruits.
Easy ideas
1. Colourful salads
Persimmons can be sliced and used as a colourful addition in salads. They make a great foil for cured meats or bitter leaves - try them sliced in a salad with radicchio or chicory, with blue cheese and toasted walnuts or hazelnuts.
2. Puddings
Persimmons are tasty cooked down to form the base of a fruit crumble. Try adding some desiccated coconut to the topping for a tropical twist. You can also use to top a pavlova, or dice in a variation on Eton mess.
