Recipes: 5 Ways with … PERSIMMON
I have fallen in love with these bright and beautiful little fruit. My fruit bowl looked so colourful and interesting, I was reluctant to take them out to start eating and cooking with them, but my disappointment soon turned to delight as the recipes I used them in worked out so well!I’m absolutely hooked on these cute little pumpkin shaped fruits, and although I’m still not entirely sure whether their pronunciation is purse-a-man, or per – simmon ? I’m off to the farmers market for a few more..
The galette recipe at the end is an absolute winner, so even if by the time you get around to this blog post, and persimmons are out of season you can substitute any other fruit.I love how Bon Appetit describe a galette,
“Galettes were invented to make amateur bakers feel like pros. The less perfect they are, the cooler they look. No trimming, no tucking, no crimping, no venting, and no soggy bottom. They’re also versatile: You can make a version of this year-round with the same amount of peak-season fruit.”
Grilled Persimmon With Maple & Walnut Oats
1. Wash and quarter persimmons
2. Heat a saute pan and add the butter, toss the persimmons until lightly caramelised and brown, add the maple syrup and remove from the heat
2. Serve over creamy oats and top with crumbled walnuts
Ingredients
Directions
1. Wash and quarter persimmons
2. Heat a saute pan and add the butter, toss the persimmons until lightly caramelised and brown, add the maple syrup and remove from the heat
2. Serve over creamy oats and top with crumbled walnuts
Persimmon & Pomelo Breakfast Fruit Salad
Slice and arrange the persimmon and grapefruit in a bowl, garnish with fresh coconut shavings and pomegranate rubies.
Serve with thick plain yoghurt.
Ingredients
Directions
Slice and arrange the persimmon and grapefruit in a bowl, garnish with fresh coconut shavings and pomegranate rubies.
Serve with thick plain yoghurt.
Persimmon & Kale Salad with Miso Orange Dressing
1. Arrange kale, persimmon, and avocado on a platter.
2. Scatter over sprinkle onion, and scatter over sesame seeds, and pumpkin seeds.
3. To serve drizzle with salad dressing.
1. Whisk all the ingredients together and adjust seasoning.
2. Pour liberally over salad, and serve.
Ingredients
Directions
1. Arrange kale, persimmon, and avocado on a platter.
2. Scatter over sprinkle onion, and scatter over sesame seeds, and pumpkin seeds.
3. To serve drizzle with salad dressing.
1. Whisk all the ingredients together and adjust seasoning.
2. Pour liberally over salad, and serve.
Persimmon Salsa
1. Mix together gently in a bowl, adjust seasoning if necessary.
2. Serve over tacos, grilled meats or as an accompaniment to grilled fish such as salmon.
Ingredients
Directions
1. Mix together gently in a bowl, adjust seasoning if necessary.
2. Serve over tacos, grilled meats or as an accompaniment to grilled fish such as salmon.
Persimmon & Buckwheat Galette
1. Whisk the cake flour and buckwheat flours, sugar, and salt in a large bowl to combine.
2. Add butter and work into dry ingredients with your hands, mashing it into big flat pieces and smooshing it between your palms into the flour, until you have pea-size pieces.
3.Drizzle ¼ cup ice water over mixture and rake it in with your fingers until evenly dispersed.
4.Squeeze the clumps with your hands to moisten until a shaggy dough forms, then turn out onto a work surface.
5. Gather dough together, pushing and working it into a ball, then flattening it, until only a few dry spots remain.
6. Pat into a thick square and using a bench scraper or knife, divide dough into 4 pieces. Stack pieces on top of one another, placing any unincorporated dry bits in between layers, and press down to combine.
7. Form dough into a thick disk and wrap tightly in plastic. Chill until firm, at least 2 hours and up to 3 days. Dough can be frozen for up to 3 months
1. Preheat oven to 200°C.
2. Roll out dough on a well-floured surface to approx 35 cm round, rotating dough and tossing more flour underneath as needed to keep it from sticking.
3. Transfer dough to a large baking paper-lined baking sheet (most galettes will spring a leak at the creases of the pastry, even for pros).
4 Place persimmon slices, cornstarch, and ⅓ cup sugar in a medium bowl. Scrape in vanilla seeds and discard pod; toss ingredients to evenly distribute.
5. Mound filling in the centre of the dough, making sure to scoop up all the sugar and cornstarch in bowl, and spread out, leaving a 5cm border around the edges. Fold dough up and over filling, overlapping slightly.
6. Brush dough with cream or egg wash and sprinkle dough and filling generously with the remaining sugar.
7. Bake galette until filling is bubbling and crust is deeply browned, 40–50 minutes. Let cool slightly. Serve topped with thick cream.
Recipe from Bon Appetit
Ingredients
Directions
1. Whisk the cake flour and buckwheat flours, sugar, and salt in a large bowl to combine.
2. Add butter and work into dry ingredients with your hands, mashing it into big flat pieces and smooshing it between your palms into the flour, until you have pea-size pieces.
3.Drizzle ¼ cup ice water over mixture and rake it in with your fingers until evenly dispersed.
4.Squeeze the clumps with your hands to moisten until a shaggy dough forms, then turn out onto a work surface.
5. Gather dough together, pushing and working it into a ball, then flattening it, until only a few dry spots remain.
6. Pat into a thick square and using a bench scraper or knife, divide dough into 4 pieces. Stack pieces on top of one another, placing any unincorporated dry bits in between layers, and press down to combine.
7. Form dough into a thick disk and wrap tightly in plastic. Chill until firm, at least 2 hours and up to 3 days. Dough can be frozen for up to 3 months
1. Preheat oven to 200°C.
2. Roll out dough on a well-floured surface to approx 35 cm round, rotating dough and tossing more flour underneath as needed to keep it from sticking.
3. Transfer dough to a large baking paper-lined baking sheet (most galettes will spring a leak at the creases of the pastry, even for pros).
4 Place persimmon slices, cornstarch, and ⅓ cup sugar in a medium bowl. Scrape in vanilla seeds and discard pod; toss ingredients to evenly distribute.
5. Mound filling in the centre of the dough, making sure to scoop up all the sugar and cornstarch in bowl, and spread out, leaving a 5cm border around the edges. Fold dough up and over filling, overlapping slightly.
6. Brush dough with cream or egg wash and sprinkle dough and filling generously with the remaining sugar.
7. Bake galette until filling is bubbling and crust is deeply browned, 40–50 minutes. Let cool slightly. Serve topped with thick cream.
Recipe from Bon Appetit
Styling & Photography: Taryne Jakobi Styling
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