According to Persimmons Australia, the Astringent (aka The Original Persimmon) and the Fuyu Fruit (aka The Sweet Persimmon) are two types of Persimmons grown in Australia.
The Astringent Persimmon is a round shaped fruit with a vivid orange colour and is the oldest variety grown in Australia. It is this variety that is most commonly grown in home gardens and most familiar to older generations. Astringent Persimmons once harvested need to be left to fully ripen until the flesh has turned soft and mushy. At this ripeness they will be ready to eat, sweet and delicious. If not allowed to fully ripen like this, the persimmon will taste astringent (dry), hence its name and will be quite unappetizing when eaten. Many unsuspecting connoisseurs have been turned off persimmons by eating them unripe.
The Fuyu Fruit also known as the Sweet Persimmon is more of an oval shaped fruit with and has a lighter orange colour. Unlike Astringent persimmons, Sweet Persimmons can be eaten either while still firm and crunchy or when soft, with the peel edible.
When persimmons are in-season we look forward to devouring one of our traditional favourites…. Persimmon Biscuits!
Traditionally, only the Astringent variety was used in this recipe, but in recent years with an abundance of Sweet Persimmons, we have used both varieties with great success. We have also grown fond of the “healthier” version of the biscuit which is gluten free and uses honey as a sweetner instead of sugar.
Buon Appetito.
Ingredients
- 1 cup x Persimmons, flesh (either or mix of varieties)
- 1 cup x Walnuts, roughly chopped
- 1 cup x Sultanas, roughly chopped
- 1 cup of sugar
- Optional variation: 1 cup x honey, warmed
- 1 cup of self raising flour with 1 teaspoon bicarb soda
- Optional variation: 1/2 cup buckwheat flour and 1/2-3/4 cup Caputo flour plus 4 teaspoons baking powder
- 1/2 cup x butter, melted
- 1/2 teaspoon x cloves
- 1/2 teaspoon x cinnamon
- 2 x large eggs (or 3 small eggs)
Method
- When persimmons are fully ripe, scoop out flesh. Store flesh in an air tight container.
- As more persimmons ripen over a few days, repeat until enough flesh has been obtained.
- Preheat oven to 180 degrees Celsius.
- In a bowel beat sugar and butter together.
- Add eggs to bowl and beat well.
- Add chopped walnuts and sultanas into a separate bowl.
- Sift in flour, add cloves and cinnamon.
- Add in Persimmon flesh and mix together.
- Pour wet ingredients into dry mixture and mix well.
- Allow mixture to rest for 5 minutes and then start spooning onto lined baking trays.
- Bake in preheated oven for 25-30 minutes until golden brown.
- Invite your family and friends over for a cuppa and a delicious biscuit. Buon Appetito.
Have any questions or feedback. Let us know in the comment section below.
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