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Discover P.D.O Persimon® from Spain while it’s still in season!

Every Persimon® grown in the Ribera del Xúquer Valley enjoys a P.D.O status, so you know it’s the real deal

8 mins read time  |  Written by Anya Shah

No matter what time of year it is, vitamin-rich fruit should always be a staple in your diet – and this season is certainly no exception. Fortunately, thanks to the deliciously versatile Persimon®, you can discover a tasty new way to eat healthily in the colder months.

Persimon® are a sweet fruit with a delicate flavour, similar to that of a peach or a mango. Even if you’re yet to try one, you might know them for the iconic star shape that’s revealed when you cut into the juicy centre. This fun surprise – and the fact that they have no pips or stones – means they’re a great way to pack some fruity goodness into your child’s lunchbox.

Of course, adults can enjoy Persimon® too. They’re an excellent source of antioxidants, high in fibre and contribute to lowering your cholesterol and slood sugar levels when you eat them regularly. What’s more, they work well in both sweet and savoury dishes and can even be eaten skin-on, making them an ideal ingredient to cook with.

Persimon® are only available from mid-October until January, so make sure you enjoy this sensational fruit before it’s too late!

Tempted to try this wonderful fruit? Read on...

The star of Valencia

Persimmon (with two m’s) can be found worldwide, but only one variety is grown in the sun-drenched Ribera del Xúquer Valley of Valencia. The Persimon® (with one m) is the registered trademark used to identify the ‘rojo brillante’ or ‘bright red’ fruit native to this area. Don’t be fooled though – the skin is actually orange!

This variety stands out for being longer and larger than its smaller counterparts, like the Sharon fruit. It’s also popular for its firm flesh and consistency in always tasting sweet and juicy, with a very low chance of being unripe upon purchase.

Only Persimon® under this registered trademark enjoy the P.D.O status.

Each and every piece of fruit is subject to quality, flavour and appearance checks, so you can be sure you’ll always get an authentic and high-quality product when you buy this variety.

Everyone deserves an extra-special treat this November – so why not try this recipe for...

Toffee Persimon®

10 mins Easy  Makes 6

Give a classic treat a tasty twist with this quick and easy recipe.

Ingredients
  • 6 P.D.O Persimon® from Spain, leafy tops cut off
  • 400g caster sugar
  • 1 tsp vinegar
  • 4 tbsp golden syrup
Method

1.  Insert a wooden lolly stick into each Persimon®, then place onto a large baking tray lined with parchment paper.

2.  In a small saucepan, dissolve the sugar in 100ml of water over a medium heat. Stir in the vinegar and the syrup, then continue to heat until the mixture reaches 150C – you can check this with a thermometer. Alternatively, pour some of the mixture into a bowl of cold water; if it’s ready, it will harden immediately.

3.  Dip and twist each Persimon® into the hot toffee until completely coated, then return to the tray and set aside to harden and cool before eating.

  • 6 P.D.O Persimon® from Spain, leafy tops cut off
  • 400g caster sugar
  • 1 tsp vinegar
  • 4 tbsp golden syrup

1.  Insert a wooden lolly stick into each Persimon®, then place onto a large baking tray lined with parchment paper.

2.  In a small saucepan, dissolve the sugar in 100ml of water over a medium heat. Stir in the vinegar and the syrup, then continue to heat until the mixture reaches 150C – you can check this with a thermometer. Alternatively, pour some of the mixture into a bowl of cold water; if it’s ready, it will harden immediately.

3.  Dip and twist each Persimon® into the hot toffee until completely coated, then return to the tray and set aside to harden and cool before eating.

Persimon® & Almond Crumble

Created by Amy Lanza, Nourishing Amy

10 mins, cook 20-25mins Easy  Serves 6

Not only is this treat bursting with flavour, but it’s also vegan and gluten-free. What’s not to love?!

Ingredients
  • 4 P.D.O Persimon® from Spain, cut into chunks
  • 2 tsp cinnamon
  • 140ml maple syrup
  • 175g oats
  • 50g oat flour
  • 100g chopped almonds
  • 40g vegan butter alternative, melted
Method

1.  Heat the oven to 190C/170 fan/gas 5. Arrange the Persimon® chunks in a baking dish and sprinkle over 1 tsp of the cinnamon, plus 2 tbsp of the maple syrup.

2.  In a large mixing bowl, use your fingers to rub together the oats, oat flour, almonds, vegan butter and the remaining cinnamon and maple syrup until crumbly. Scatter over the Persimon® chunks, then bake for 20-25 mins until golden. Serve immediately.

  • 4 P.D.O Persimon® from Spain, cut into chunks
  • 2 tsp cinnamon
  • 140ml maple syrup
  • 175g oats
  • 50g oat flour
  • 100g chopped almonds
  • 40g vegan butter alternative, melted

1.  Heat the oven to 190C/170 fan/gas 5. Arrange the Persimon® chunks in a baking dish and sprinkle over 1 tsp of the cinnamon, plus 2 tbsp of the maple syrup.

2.  In a large mixing bowl, use your fingers to rub together the oats, oat flour, almonds, vegan butter and the remaining cinnamon and maple syrup until crumbly. Scatter over the Persimon® chunks, then bake for 20-25 mins until golden. Serve immediately.