Despite being as big and colourful as an orange, shaped like a tomato, and able to be eaten like an apple, very few Kiwis have tried a crisp and sweet persimmon.
However, these seasonal fruits have become more well-known recently, with the local market taking off over the last three or four years.
Only available for six short weeks from late April through early June, these popular Asian fruits are best eaten now.
“But there’s still a lot of people who haven’t tried one. So go and buy one or two. I’m pretty sure it’s a taste experience. You’ll be glad you took the punt and tried,” said Persimmon Industry Council Manager Ian Turk.
“Some New Zealanders might remember having a tree in their backyard that grew an old variety of astringent persimmons, which had a lot of tannins. They had to be overripe and mushy before you could enjoy them.”
Nowadays, modern varieties of permissions are available, such as Fuyu, which can be sliced into wedges and eaten that way. When buying persimmons in the supermarket, look for a good orange colour and firm skin.
“You want them while they’re still hard and crisp, and then if you like them a bit softer, they’ll ripen in your fruit bowl over the next few days.”
5+ A Day also has many online persimmon recipes, including roast persimmon breakfast bowls, kūmara and ginger soup, persimmon feta and rocket salad, and persimmon tart with mandarin glaze.
Permissions can be added to smoothies, baking, or salads. They also make great additions to cheese boards and add some colour.
“Persimmons contain important nutrients and plant compounds, including flavonoids and carotenoids, which can positively affect your health,” said Dr Carolyn Lister, 5+ A Day Trustee, Principal Scientist, and Team Leader at Plant and Food Research.
“They are technically berries and are a good source of vitamin C, dietary fibre, and potassium.
Eating a wide range of fresh fruits and vegetables and trying new things such as persimmon is the best way to help maintain a healthy heart and body and boost brain function.
“As we head into winter, we can support our immune systems by eating fruit high in vitamin C.”
All New Zealanders should aim to eat two pieces of fruit a day as part of a healthy, balanced diet. Persimmons have one of the shortest supply windows of any fruit, so make the most of them.
