Ingredient guide: Persimmons, pomegranates & quinces

They’ve been around for centuries, but many of us are unsure how to use these early autumn fruits. Leanne Kitchen solves this dilemma with contemporary recipes for sweet and savoury dishes.

The Chinese, Japanese and Koreans have cultivated persimmons for 2,000 years, pomegranates are mentioned in the Old Testament and quinces were common in Australian gardens until they fell out of favour 50 years ago. Thanks to wider availability and endorsements by chefs, these ancient fruits are fashionable again.

Varieties

Persimmons: Sweet persimmons are round with skin that ranges in colour from pale to dark-reddish orange. The astringent variety is a heart-shaped fruit that can also be pale to deep orange in colour.

Pomegranates: Only one variety of pomegranate can be found in stores. Skin colour ranges from deep maroon to light pink or gold, but is no indication of ripeness. Seeds can also vary in colour from whitish-pink to intense mauve-red.

Quinces: There are two main varieties of quince available in Australia: the pineapple quince is a large yellow fruit, while the smyrna is a smaller variety with a very pronounced flavour.

Buying and storing

Persimmons: Look for astringent persimmons that are fully ripe – they will be soft with translucent skins. Buy sweet persimmons that are firm with smooth, blemish-free skins. Store in the fridge for a few days. 

Pomegranates: Choose pomegranates that are heavy for their size, which indicates they’re full of juice. Store at room temperature for up to three weeks or in the fridge for up to eight weeks.

Quinces: When buying quinces, look for fruit with bright yellow or gold unblemished skin. Store at room temperature for up to 10 days or in a plastic bag in the fridge for up to three weeks.

Tips & facts

• Persimmons are a good source of vitamin C and are rich in antioxidants.
• Used to make Persian carpets, pomegranate juice is a powerful dye, so avoid getting it on your clothes.
• Take care when peeling and coring uncooked quinces – the fruit is surprisingly hard so it’s easy to slip and cut yourself. The peeled flesh turns brown quickly, so place in a mixture of water and lemon juice until required. 
• While persimmons are often eaten raw, the flesh can be used to make cakes, muffins, gingerbread and puddings. 
• One pomegranate can supply 40 per cent of an adult’s daily vitamin C requirement.
• Quinces are traditionally used in sweet recipes in Australian kitchens, but Spanish, Persian and Moroccan cooks add the fruit to stews and tagines.

 

How to make Grenadine

Place 4 quartered pomegranates in a bowl of water. Remove seeds and discard white membrane. Drain seeds, reserving 1/3 cup (80ml) water. Use a food processor to process seeds and reserved water until a coarse puree forms. Strain through a fine sieve into a jug, pressing down on solids to extract juice. Discard solids and measure juice.

Place juice in a saucepan. For every cup of juice add 1 cup (215g) caster sugar. Stir over low-medium heat until sugar dissolves, then bring to the boil. Set aside to cool. Transfer syrup to sterilised bottles, seal and store in the fridge for up to 2 months. To serve, pour syrup among glasses and top with soda water and ice. Makes about 41/2 cups.  

 

Words & recipes: Leanne Kitchen. Photography: Ben Dearnley. Styling: Amber Keller.  Food preparation: Nick Banbury & Sophia Young.