Enjoy PersiMon, which has a sweet and vanilla-like flavour, between October and January!
PersiMon® fruit is grown exclusively in the Ribera del Xúquer Valley, near Valencia.
Known as ‘The Star of Valencia’ (thanks to the distinctive star-shape in the middle of the fruit), it has a sweet and vanilla-like flavour, which makes it the ideal Autumn-Winter dessert or snack.
Only PersiMon with the PersiMon® trademark is certified with the sought-after P.D.O. status, which guarantees each PersiMon® on the supermarket shelves is nothing but the very best.
PersiMon is thought to be loaded with nutrients, including vitamins A, B, C, E and K, as well as a whole host of powerful antioxidants.
In fact, its properties may help protect heart health, reduce inflammation (which is often linked to cancer and other diseases), as well as boost digestion and support healthy vision.
You can find more health benefits here.
Make your own…
PersiMon® and Almond Crumble
This gorgeous fruity crumble is both vegan and gluten free!
You will need:
3-4 PersiMon®, sliced and in ¼
2 tbsp maple syrup
1 tsp cinnamon
For the topping
50g oat flour
100g almonds, chopped
1 tsp cinnamon
120g maple syrup
40g vegan butter/margarine, melted
1 Preheat the oven to 160Fan/180*C.
2 Chop the PersiMon® into slices and then chop them into ¼ pieces. Arrange in a baking dish, pour over the maple syrup and sprinkle over the cinnamon. Stir together.
3 Make the topping: stir together the oats, oat flour, chopped almonds and cinnamon. Pour in the maple syrup and melted vegan butter/margarine and stir well to form a crumble topping.
4 Spoon the topping over the fruit and press down slightly. Bake for 20-25 minutes until golden brown on top. Serve warm with ice cream, yoghurt, custard or on its own.
Recipe: Amy Lanza, Nourishing Amy
A little bit of wizardry creates these magical treats.
You will need:
6 P.D.O. PersiMon® from Spain
400g caster sugar
4tbsp golden syrup
1 Put the PersiMon® into a bowl and cover with boiling water with just a squirt of washing-up liquid. This is to remove the waxy residue, to enable the toffee to stick.
Rinse well with cold water and dry with kitchen paper. Carefully cut away the leafy tops.
2 Insert wooden lolly sticks into the stalk end of the PersiMon®. Place them onto a large piece of baking paper on the work surface, close to the hob.
3 Tip the sugar into a saucepan. Add 100ml water and set over a medium heat until the sugar dissolves.
Stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 150 degrees or ‘hard crack’ stage.
If you don’t have a thermometer, test the toffee by pouring a little into a bowl of cold water. It should harden immediately and should be brittle when removed from the water it.
If the toffee is still soft, continue to boil it.
4 Taking great care, work quickly to dip and twist each PersiMon® in the hot toffee until coated, allowing the excess to drip away. Place on the baking paper to harden and cool before eating.
Cook’s tip: You may have to reheat the toffee a little if it starts to thicken. If you like, sprinkle the Persimon® with toasted sesame seeds or finely chopped nuts before the toffee hardens.
Spiced PersiMon® and Pumpkin Soup
There’s a warm spiciness to this bright and beautiful soup – made all the more delicious with P.D.O. PersiMon® from Spain.
You will need:
2 P.D.O. PersiMon® from Spain
1 large onion, finely chopped
1tbsp grated fresh root ginger
1/2tsp chilli powder
1 large garlic clove, crushed
1tsp ground turmeric
1tsp cumin seeds or ground cumin
500g prepared pumpkin or butternut squash
(i.e. peeled, deseeded and chopped)
2 vegetable stock cubes, dissolved in 1 litre
150g low fat soft cheese
Salt and freshly ground black pepper
4tbsp natural yogurt
Toasted mixed seeds
Edible flowers, sprigs of mint or coriander
1 Cut the leafy tops from the PersiMon® and cut a few thin slices for garnish. Set these aside. Chop the rest of the flesh into chunks.
2 Melt the butter in a large saucepan. Add the onion and fry it gently for about 3 minutes, then add the ginger, chilli, garlic, turmeric, cumin and PersiMon®. Fry gently for 1-2 minutes.
3 Tip in the pumpkin or butternut squash and add the vegetable stock. Heat until simmering, then turn the heat to low and cook gently for about 20-25 minutes, partially covered, until the vegetables are soft and tender.
4 Transfer the mixture to a blender or food processor and add most of the soft cheese, reserving about 40g for the garnish. Blend the soup until completely smooth.
Return it to the saucepan and reheat until piping hot. Taste and adjust the seasoning.
5 Ladle the soup into warmed bowls, then mix the reserved cheese with the yogurt and spoon on top. Serve, garnished with toasted mixed seeds, edible flowers or sprigs of mint or coriander.
Cook’s tip: To store the soup, cool it quickly, then refrigerate for up to 3 days, or freeze for up to 3 months. To make the soup suitable for vegans and those with a dairy intolerance, use olive oil instead of butter and omit the soft cheese,
and choose a non-dairy yogurt.