Persimmons are an under-rated fruit – a lot of people don’t know what to do with them. While they are great eaten raw, just like an apple (they kind of taste like a crunchy melon!), they are also fantastic roasted or baked, for sweet and savoury purposes (yummy with roast pork!)
Here is a simple dessert recipe using persimmons. When baked like this they go soft, sticky and caramelised and are divine with a dollop of natural yoghurt. The persimmons we get in New Zealand are the Chinese variety – Fuyu – and are in season in New Zealand in New Zealand between May and July, however they also last a long time on the kitchen bench – often up to 20 days.