Persimmons are a fruit that not everyone is familiar with, or even has eaten and yet they have a long and vibrant history and have been used in places like China for over 2000 years.
Really high in antioxidants like catechins and gallocatechins (both anti inflammatory and anti hemorrhagic) and phyto-nutrients and anti tumour compound betulinic acid. Persimmons are said to help neutralize free radicals that cause degenerative diseases like cancer and even macula degeneration.
They are also said to be an excellent fruit to eat when wanting to lose weight as they are extremely low in calories while still being a good source of fibre and nutrients like vitamin c and b complex vitamins. Even manganese, copper and potassium.
Persimmons or kaki trees are grown worldwide, extensively in Asia and have an exciting flourishing industry in Australia too, in particular the stunning persimmon farm I recently had the delight to visit nestled near Nambour run by the Jeffers family, owners of the absolutely gorgeous
Jeffers Market stores, what an absolute jewel for the Sunshine Coast and Australian seasonal produce.
On the lovely farm I met Stephen Jeffers, an inspirational advocate for real food, local and seasonal produce. What an amazing family the Jeffers are, not just successful business owners on the Sunshine Coast but also farmers from this area since 1954 through the generations with such strong links to the region and great Australian seasonal produce. When you hear Stephen talk you are taken in by his passion and dedication for real, fresh produce and his knowledge. One visit to the Jeffers market stores and you can see instantly their passion for organics, pesticide free produce, seasonal produce and local products and even natural and healthy living products and ingredients.
I had the absolute pleasure to listen to Stephen talk about Persimmons, a subject close to his heart and one that he is an expert on. Stephen has traveled the world talking about and studying Persimmons and how they are eaten, grown and loved around the world.
Persimmons have strong roots in many cultures including French, Italian, Japanese, Chinese and Spanish cooking and were used as food and as medicine by many cultures including the Native Americans and early European Colonists and during the American civil war.
Persimmons are either astringent or non astringent and the variety the Jeffers grow are a non astringent variety called FuYu,
and they are absolutely delicious!
For some reason these stunning fruits have been a little overlooked by shoppers in these modern times but they are fast making an exciting splash onto the seasonal, fresh produce scene and for good reason, not only are they vibrant and delicious but they are a really exciting ingredient for many sweet and savoury dishes.
Like my beautiful persimmon, passionfruit and pineapple spelt cake below!
You can find the gorgeous Jeffers persimons at either their Yandina or Maroochydore stores on the Sunshine Coast, Qld or in Brisbane at IFruit Kenmore, James st market or Ferry Rd Market.
Persimmon, Passionfruit and Pineapple Spelt Cake
Ingredients
125 grams butter
2 very ripe large persimmons
4 passion fruit
1 pear, grated
1 cup fresh pineapple, chopped into small pieces
1 free range egg
3/4 cup dark coconut sugar
1 teaspoon vanilla
2 cups wholemeal spelt flour
1 & 1/2 teaspoons baking powder
1/2 very ripe persimmon
1 tablespoon butter, soft
Fresh sliced persimmon to serve
Method
Preheat oven to 180รง
Cream the butter and coconut sugar together
Beat in the egg and then the vanilla
Scoop out the ripe persimmon flesh, it should be ripe enough to look like orange jelly.
Mix this through and then the grated pear and passionfruit.
Combine the flour and baking powder together.
Mix all together and pour into a well greased cake tin.
While cake is baking make the refined sugar free icing.
In a bowl blend the Nativa icing sugar and butter, gradually adding in the half jelly persimmon until you have a smooth icing mixture.
Set aside.
Remove cake from oven and allow to completely cool.
Top with the icing and then slices of fresh, crunchy persimmon for texture and flavour contrast (trust me - it goes beautifully)
Enjoy!
Notes
- My kids called this the letter P cake! So much fun to make with kids who are learning their alphabet and the older ones at school with all its P's with persimmon, pear, passionfruit and pineapple!
- Nice served with fresh whipped cream.
- Make a dairy free version by replcing butter with a suitable alternative and making a persimmon drizzle by placing the half jelly persimmon in a saucepan with a tablespoon of coconut sugar and stirring over a low heat until dissolved or tweaking the icing as described above.
- Pour this mixture over the cake while it is still warm and serve.
- This cake needs to be kept in the fridge, it is very moist and fudgey so is best eaten within 1-3 days.
Toddler Tips
- This is a rich cake so I serve just a small piece to my toddler with lots of chopped up fresh persimmon, pear and pineapple and drizzled with passionfruit.
Bek XX
Eat beautiful. Be Active. Live Well. Be Happy.
AND
Eat Seasonal!
