This autumnal fruit has a subtle taste. Here are two suggestions for serving this often ignored fruit. You can also serve persimmon alongside a selection of cheeses from the Dairy Hall: brie, blue vein and vintage cheddar all work well.

A salad of persimmon and blue cheese Recipe


1 persimmon (Benny’s Fruit Corner, Stalls 1-2, H Shed)
a couple of handfuls mixed salad leaves (Green Leaf Produce, Stalls 39-42, H Shed)
½ cup toasted walnuts (Nut Trek, Shop 55-56, Dairy Hall)
¼ cup pomegranate seeds (Benny’s Fruit Corner, Stalls 1-2, H Shed)
extra virgin olive oil (Diane’s Delights, Shop 43-46, Dairy Hall)
salt flakes and freshly ground black pepper (Tina’s Gourmet Cheese Deli, Shop 33-35, Dairy Hall)
100 grams blue vein cheese (The French Shop, Shop 1-2, Dairy Hall)
crusty bread, to serve (Andrew’s Bread Shop, Shop 29-30, Dairy Hall)


Thinly slice the persimmon.

On a platter, combine the persimmon slices, salad leaves, toasted walnuts and pomegranate seeds.

Drizzle over the olive oil, and season with salt and black pepper.

Gently toss to combine, then crumble over the blue vein cheese.

Serve with crusty bread.