“The nuances of flavour in a persimmon are very subtle, so I always tend to steer clear of applying heat but rather, take advantage of its uncomplicated sweetness and lovely, crunchy texture. This recipe takes its flavour profile from Japanese sushi. If you want to fancy up the dish feel free to add flakes of crabmeat and tobiko (flying fish roe), but here I’ve opted simply for a vegetarian version which makes for a beautifully refreshing canapé.”

Perfect Persimmon Recipes by Poh Ling Yeow, courtesy of Persimmons Australia Inc.

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