A brief harvest window, generations of care and a vibrant fruit that’s still waiting to be fully discovered…

Tucked into the rolling hills just outside Picton in NSW’s Wollondilly region, Cedar Creek Orchard is a fourth-generation family farm where the seasons still set the rhythm of life. Among its wide mix of apples, peaches and nectarines, it is the orchard’s late-autumn persimmons that carry a quiet kind of magic – glowing like vibrant lanterns against the green canopy as the days begin to soften.

The Silm family first put down roots here in the late 1930s, when Hugo Silm emigrated from Estonia and purchased the land in 1937. What began as a modest poultry farm quickly evolved into orchards of apples, planted in the early 1940s, and over the decades expanded through successive generations into the 23,000-tree operation it is today. Now, Damien Silm works alongside his parents Mark and Lynelle, continuing a family tradition shaped by a deep respect for the land.

Persimmons arrived later in the orchard’s story, introduced as the family diversified in the 1980s and 1990s. Today, they are one of Cedar Creek’s signature crops, grown as non-astringent varieties including Fuyu and Jiro types, prized for their crisp texture and natural sweetness. Unlike more traditional persimmons that require softening before eating, these can be enjoyed firm, like an apple, offering a clean, honeyed crunch that has steadily won over Australian shoppers.

The persimmon harvesting season is brief but intense, with the fruit hand-picked at peak ripeness, when its skin turns a deep amber-orange and the orchard air carries the last warmth of autumn. Visitors who make the journey to the orchard can experience that first-hand during pick-your-own days, walking between rows of trees that have been tended by multiple generations of the same family.

“It’s nice to hear everyone having a good time,” says Damien. “You can hear people laughing and joking across the paddock. Whether they’ve been here before and come back, or heard about it through a friend, people return year after year because they love the product and the experience. 

“For us, the aim of the game is to grow quality fruit, but the reward during our season is to see happy customers directly on the farm.” 

For all their beauty, persimmons still sit just outside the everyday fruit bowl – a little unfamiliar and often overlooked. But for Damien, that sense of discovery is a huge part of their charm. “One of my favourite and simplest ways to eat them is to cut them into wedges, and then use those wedges to spoon a nice yoghurt,” he says. “It’s so simple, quick and easy and they pair really well together.” Their versatility, he adds, is often underestimated. “They’re so versatile but relatively unknown. For people out there who aren’t even sure what they are or how they can be used, there’s nothing better than simply giving them a try.”

For more information, visit cedarcreekorchards.com.au

Porterhouse Steaks with Persimmon & Ginger Dressing

0 from 0 votes

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Resting time

30-60

minutes

Recipe by Kate Guthrey. Find more at persimmonsaustralia.com.au

Ingredients

• Persimmon & Ginger Dressing

• 2 Tbsp 2 gluten free soy sauce

• 1 Tbsp 1 black vinegar

• 1 Tbsp 1 rice wine vinegar

• Flesh of 1 very ripe persimmon

• 1 tsp 1 fish sauce

• 1 Tbsp 1 grated fresh ginger

• 1 1 stalk of coriander, finely chopped (leaves, stems and root)

• 1 1 chilli, finely chopped

• 1 tsp 1 brown sugar (optional)

• Steak

• 4 4 beef porterhouse steaks

• 1 Tbsp 1 olive oil

• 1 tsp 1 sesame oil

• Salt and Pepper, to taste

• 2 2 bunches baby broccoli, halved lengthways

• Diced fresh or dried persimmon, for garnish

Method

• Remove steaks from the refrigerator to allow them to come closer to room temperature for 30-60 minutes before cooking.
• For the dressing, whisk all dressing ingredients together in a small bowl. Taste and add brown sugar if needed (you may not need the additional sweetness depending on the variety of persimmon used). Set aside.
• Combine olive oil and sesame oil in a small bowl then coat steaks and season generously with salt and pepper.
• Heat a large frying pan or grill over high heat. Add steaks and cook for 3-4 mins each side for medium rare. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
• Meanwhile, add a drizzle of olive oil to the same pan and reduce heat to medium. Add the baby broccoli and cook, turning occasionally for 2-3 mins or until bright green and just tender.
• Serve steaks with baby broccoli, persimmon and ginger dressing, and diced fresh or dried persimmon.

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