Non- astringent persimmons are perfect for eating fresh. Look for well-coloured, shiny skin that is firm to touch. Store the fruit stem end down, in a single layer at room temperature where they will soften slightly after a few days storage. The fruits texture will develop to a jelly-like smoothness, which also tastes delicious.
Wrap slices of perfectly ripe persimmon within freshly sliced prosciutto and drizzle with little extra virgin olive oil and a decent grind of black pepper.
Persimmons in a salad are beautiful. All that needs to be done is to toss all the ingredients together in a bowl and dress with a little lemon juice and extra virgin olive oil.
Try combining the following ingredients –
thinly sliced persimmon
strongly flavoured salad greens such as rocket or watercress
slices of avocado
ashed goats cheese
Make your morning muesli extra special special and serve with slices of persimmon, natural yoghurt and a drizzle of honey.