Persimmon season runs from late February to mid June, Autumn to Winter, and the fresh produce is available in supermarkets and all good fruit stores.
Southern Queensland accounts for 50% of Australian production but harvesting also occurs in coastal NSW, some of VIC and SA, and south west WA.
Australia produces less than 1% of world production, however production is on the rise.
Sweet, non-astringent persimmons were introduced to Australia in the late 1970’s and now make up almost 90% of local production.
So while we are in the midst of Persimmon season, why not introduce some delicious new recipes.
Spiced Pork Cutlets with Charred Persimmons
2 pork cutlets
1 Tbs olive oil
90ml Pedro Ximenez OR Madeira
2-3 persimmons, each peeled, cut into 6 wedges
2 Tbs olive oil
2 cloves garlic, peeled, crushed
1/2 tsp ground chilli
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp salt or to taste
Freshly ground black pepper
2 handfuls rocket
2 tsp olive oil
Juice of 1/2 a lemon
Salt to taste
Combine all marinade ingredients in a bowl and mix until combined. Place the pork on a plate, pour the marinade over the cutlets and spread evenly on all surfaces of the meat with a spoon. Cover with cling wrap and refrigerate for 15-20 minutes.
To cook the pork, heat the olive oil and butter in a heavy based stainless steel frying pan over medium-high heat until foaming. Add the pork (reserve the marinade) and persimmon wedges. Cook for about 1 1/2 minutes each side or until the pork is cooked through and slightly charred. Turn the persimmons so all sides are nicely caramelised (these will be ready sooner than the pork). Transfer the persimmons and pork to a plate and pour the Pedro Ximenez into the frying pan to deglaze. Add the remaining marinade and bring to the boil, then immediately pour over the pork and persimmons.
To make the salad, combine salad ingredients in a medium mixing bowl, toss gently with clean hands and serve with the pork and persimmons.
Please be sure to tag them: @persimmonsaustralia #persimmons #perfectpersimmons
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