Persimmons

Ripe persimmons have a taste all of their own but are sometimes compared to rock melon or good apricot jam. This attractive bright orange-coloured fruit has two main varieties. Tomato-shaped, non-astringent persimmons are best eaten when ripe but still crisp – simply bite into the fruit like an apple; the skin is edible too. Slice and add to salads and slaws or serve with cheese, or pickle, stew, roast or bake into cakes, tarts and puddings. The longer, acorn-shaped, astringent variety will give a harsh mouth-puckering experience if eaten when not quite ripe. When it’s very ripe, however, the flesh is jelly-like and delicious spooned straight from the skin into your mouth or used in cooking, made into jam, turned into sorbet or whizzed into smoothies.