Fruit and Vege Report with Glenn Forsyth

In an unprecedented move, the Minister of Fruit and Veggies names persimmon his Fruit of the Week for the second week running, is this even legal??

Persimmon Recipe:

The standout and most popular dish were the smoked gemfish bruschetta with whipped feta, persimmon, and fennel. Here’s a breakdown of how it was put together:

We started with a house-made potato bread, sliced and drizzled with olive oil and a touch of salt, then baked until golden. The gemfish fillets were marinated overnight in lemon zest, mandarin juice, persimmon, and salt, then cold-smoked over applewood to infuse that subtle smoky flavour. After that, they were gently baked at 120°C for around 12 minutes, depending on the thickness of the fillets.

On assembly: a small spoonful of whipped feta (seasoned with lemon and pepper) went on the toast, followed by a slice of the smoked gemfish. To finish, we topped it with a light fennel and shaved persimmon salad, dressed with a vinaigrette made from shallots, white wine vinegar, olive oil, cumin, and salt.

That’s it simple, fresh, and packed with flavour.

Hope that gives a clear picture of the dish. Persimmons are incredibly versatile and work beautifully across a wide range of dishes.

Recipe kindly supplied from the super talented chef at T&G Fresh Markets in Mt Wellington, Auckland