Persimmon Rice Paper Rolls

Serves 8

Ingredients
260g dried rice vermicelli
8 16cm round rice paper wrappers
8 medium butter lettuce leaves, washed
8 large cooked king prawns, peeled, de-veined and sliced in half lengthways
24 fresh mint leaves
1 small Fuyu (crisp) persimmon, sliced
1 small Lebanese cucumber, sliced
24 fresh coriander leaves

Dipping sauce
1 tbs Japanese rice vinegar
4 tbs hoisin sauce
1 tbs unsalted peanuts (or almonds), roughly chopped

Method
Prepare rice vermicelli as per packet instructions, drain well.
Combine all sauce ingredients for dipping.
Place one rice sheet in warm water until just softened, remove from water and place on a clean, damp tea towel.
Lay a lettuce leaf over the wrapper, top with two pieces of prawn horizontally, three mint leaves, a little persimmon, cucumber, rice vermicelli and three coriander leaves.
Fold bottom of wrapper up over the flling, fold one side in, roll up tightly. Keep rolls under damp cloth while preparing remaining ingredients.
Serve with dipping sauce.

Photo by Jennifer Jenner

Crunchy & Sweet, Persimmons Are The Perfect Autumn Treat

What Are Persimmons?

• Persimmons are a delicious fruit in season throughout autumn. The season peaks in early-April to early-May.
• Persimmons grow in sub-tropical and temperate climates throughout Queensland, New South Wales, Victoria, South Australia and Western Australia.
• Two varieties of persimmon are grown in Australia: the crunchy and crisp Sweet persimmon and the soft, juicy Original persimmon. Both have the same sweet, subtle-honey flavour.
• Australia produces around 2,500 tonnes of persimmons a year.
• Over 90% of persimmons grown in Australia are of the Sweet variety

How to Select Them & When to Eat Them

• Look for a bright orange colour that is consistent from the base to the calyx. There shouldn't be any breaks in the skin, but superficial surface blemishes won't affect the delicious taste.
• Sweet persimmons should be firm and glossy when ripe and can be eaten straight away just like an apple or pear.
• Sweet persimmons will keep their crunch for 1-2 weeks and should be kept in room temperature in the fruit bowl. To speed up the ripening process, pop them in a brown paper bag with an apple or banana.
• If your sweet persimmons soften, you can still enjoy them! Don't throw them out, simply add them to yoghurt for breakfast, blend into a smoothie or enjoy with ice cream for dessert!

3 Ways To Eat Sweet Persimmons

SNACK HAPPY!
Sweet persimmons can be sliced into bite-sized pieces and eaten straight away or kept in a lunch box - being a firm fruit, they will withstand school bag bumps.

PLACED ON A PLATTER
Placed on a platter. The orange skin and flesh of a crisp Sweet persimmon makes it a deliciously gorgeous addition to cheese and dessert platters this autumn.

SALAD CRUNCH

Salad Crunch. Crisp Sweet persimmons are perfect for grilling like a peach and adding to warm autumn salads. Persimmons, goats' cheese, walnuts and greens is a scrumptious combo.

For inspiring recipes and information about delicious Aussie persimmons visit www.persimmonsaustralia.com.au