IN season from mid-March to late June, persimmons are delicious enjoyed fresh, as a bright and beautiful addition to cheese platters, or for a lovely natural sweetness in both dinner and desserts.
Persimmons are also rich in vitamin C, making them a great immune health booster for the whole family as winter approaches.
Brett and Kate Guthrey have been growing persimmons for 30 years just out of Sydney. They've shared one of their favourite persimmon desserts - Persimmon Eton Mess.
Serves: 4
Ingredients:
- 1/2 cup thickened cream, chilled
- 2 tbsp sugar
- 1 tsp vanilla extract
- 3/4 cup (180g) creme fraiche
- 4-6 mini meringues, roughly crushed (plus extra for serving)
- 2 cups very ripe persimmon flesh (Original or Sweet)
- 2-3 small mandarins, peeled, segmented and chopped into small chunks
- 2 firm and crunchy Sweet persimmons, chopped into small chunks
Method:
Using an electric mixer on medium speed, beat thickened cream, sugar and vanilla extract together until medium-firm peaks form. Gently fold through the creme fraiche and crushed meringues. Set aside.
Combine the soft persimmon flesh with the mandarin and firm Sweet persimmon chunks.
To assemble - Divide the persimmon mixture between 4 glasses, topped with a layer of the creme fraiche whipped cream and extra crushed meringue.
Recipe from Kate Guthrey.
