The last few weeks there have been persimmons at the farmer’s markets. There are two types of Persimmons, and it makes a difference to which type, what they will feel like when ripe. Both are similar shape and colour (orange to deep red). The Sweet persimmon (known as non astringent) has a slightly flatter top and a green stem. This variety is eater while firm and crunchy like an apple. The Original Persimmon known as the astringent) is eaten when the flesh is soft almost like jelly. Persimmons are very nice just eaten on there own, put with cheese, or on an antipasto plate. I got some dried ones from a farmer the other day and they are as sweet & aromatic as quince paste. Persimmons are great for a source of Fibre & Vitamin C, The Original Persimmon is really nice, scooped out & blended with an orange & yoghurt for a breakfast smoothie. With this cold weather try the Sweet Persimmons diced up and cooked into a Yellow curry.
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