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Tuesday, 19 June 2012

Fruit Crush

I want to introduce you to my current fruit crush...
Meet the humble Persimmon (aka Sharon Fruit)
I first discovered these babies on a street in South Africa and fell in love! Recently my Mum and I were in Guildford when the market was on and they had great boxes of these. We asked how much they were, assuming we might buy 3 or 4, only to be told we had to buy a whole box (around 25!)...So we did and we have been eating them since, on their own and in a cake as pudding. You might not have heard of them before so here's a little info:

They originally come from China and are very popular in Asia. In the 1990s they started being cultivated in South Africa which is now one of the major producers of Sharon Fruit. They can be eaten hard or soft-I prefer them soft. I would describe them as being similar to a cross between a mango and a peach. They have no stone or seeds, the entire fruit can be eaten.

And if you want to do something with them but aren't sure what...this recipe for Persimmon Cookies is divine!

Persimmon Cookies Recipe
Persimmon Cookies II Recipe
Yields 36 cookies

Ingredients
2 ripe persimmons, pureed
200 g white sugar
115 g butter
1 egg
250 g all-purpose flour
5 g baking soda
2 g ground cinnamon
1 g ground cloves
2 g ground nutmeg
3 g salt
115 g chopped walnuts

Method

  1. Preheat oven to 180 degrees C. Lightly grease or line one baking sheet with parchment paper. 
  2. Combine the flour, baking soda, cinnamon, cloves, nutmeg and salt. 
  3. Cream the butter or margarine with the sugar. Beat in the egg and persimmons. Add the flour mixture and mix until combined, stir in the chopped nuts. Drop by teaspoonfuls, 2 inches apart, onto the prepared baking sheet. 
  4. Bake for 12 to 15 minutes.
They are really moist and sweet! Enjoy!

Lolly xoxo

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