Weekend Recipe: Persimmon Prawn Rice Paper Roll:

It's not a well-known fruit, but delicious persimoons are in season from now until the middle of the June and, if you haven't tried one before, our persimmon and prawn rice paper roll is a great place to start. 

Like all fruit, they're good for you. Persimmons are a good source of Vitamin C and beta carotene and are high in fibre and fat-free. 

The key areas for growing persimmon are southern Queensland, coastal NSW, the Murray Valley in Victoria and South Australia and the southern region of Western Australia. 

There are two types of persimmon - the stout, round one which is sweet; and an elongated heart shape version which is the 'original' persimmon and can be eaten when the flesh is jelly-like and scoopable. Both can be eaten peeled or unpeeled.

Tips for finding the best persimmons

• Look for fruit with green, semi-pliable caps.

• If buying the sweet variety, the persimmon should be firm to touch.

• The original persimmon should yield gently to palm pressure.

• Don't be put off by imperfections on the flesh as they are a delicate fruit.

• Store persimmons at room temperature.

• They are best eaten fresh and go with a variety of different food including as a salad, with cheese or served with a dollop of Greek yoghurt. 

Ingredients 

Serves 8

60gm 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 firm sweet persimmon, julienned 

1 small Lebanese cucumber, julienned 

24 fresh coriander leaves 

Dipping sauce: 

1 tablespoon Japanese rice vinegar 

4 tablespoons hoi sin sauce 

1 tablespoon unsalted peanuts, roughly chopped 

Method 

1.  Prepare rice vermicelli as per packet instructions, drain well. 

2.  Combine all ingredients for the dipping sauce. 

3.  Place one rice sheet in warm water until just softened, remove and place on a clean, damp tea towel. 

4.  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. 

5.  Fold bottom of wrapper up over the filling, fold one side in and then roll up tightly. Repeat until all rice sheets are used and keep rolls under damp cloth while preparing each. 

6.  Serve with dipping sauce.