It’s Autumn in Melbourne now. Persimmons are sold at the green grocers. Persimmons are called ‘Kaki’ in Japanese and they are NOT particularly special fruit where I used to live because Persimmon trees are absolutely everywhere! But in Melbourne, I have never seen a Persimmon tree and they are quite expensive fruit.

Persimmon fruit are often used for salads. My mother used to make ‘Shira-ae’, a type of salad mixed with mashed Tofu, but I didn’t like the Persimmon and Tofu salad. Persimmon fruit is very sweet and lacks sourness. That’s why Yoghurt goes very well with Persimmon. Have you tried it?


Makes

1 to 2 Servings

Ingredients

Persimmon 1 *peeled, halved, cut into small pieces
Lemon Juice 1 teaspoon
Greek Unsweetened Yoghurt 2 to 3 tablespoons
Pistachio Nuts for topping *OR Almonds, optional

Method
  1. Place Persimmon, Lemon Juice and Yoghurt in a bowl and mix to combine.

  2. Crunchy Nuts are optional, but I recommend this addition.