I love Persimmons. They are so unusual. Their texture is yielding yet firm, the flavour sweet and succulent. Unfortunately they’re not a common fruit and many people don’t know how delicious they are. In fact, where I live in the North West of Australia, they’re not that easy to find. An Autumn fruit, they aren’t around for long. But if you do see them, please buy some and have a taste. They can be eaten just like an apple, skin and all.
Persimmons team up really well with the same ingredients that marry well with pears – think flavours like blue cheese, walnuts, rocket, honey, balsalmic vinegar, prosciutto and brie. They can be sliced and tossed through a salad with any of these ingredients, or try adding them to a Pizza Bianca (without the tomato sauce) with a little blue cheese and rocket and a slick of extra virgin olive oil. Chop them up and add them to your next crumble, tart or pie. You can even drizzle them in a little olive oil and roast them as a great accompaniment to roast pork.
I like to let the ingredients remain pure, and their beautiful flavours to speak for themselves. I love the combination of the sweet persimmon with cheese. You could just slice some up and serve on a cheese board, or you could try my Persimmon Blue Cheese Crostini.
This is a great little appetizer. Crostini are one of my favourite things in the world, so versatile, ready to be topped with whatever is on hand. Hardly a recipe, more a combination of flavours, this is easy to make, and delicious to eat. Buy the beautiful soft blue cheese like Castello or Gorgonzola, which is less ‘bitey’ than regular blue cheese. The Balsalmic glaze turns this into something sublime. Truly spectacular, no fuss, wow factor food.
If you have any persimmon recipes to share, I’d love to hear from you.