New Zealand’s persimmon season is set to arrive slightly earlier this year, with fruit hitting shelves soon and expected to continue through to June.
Ian Turk, spokesperson for the New Zealand Persimmon Industry Council, said that persimmons are a truly local fruit, so every persimmon available fresh in New Zealand is grown here. With a relatively short season, he encouraged people to make the most of it while it’s available.
Unlike many other fruits, persimmons sold fresh in New Zealand are not imported, because imports of fresh persimmons from overseas are not permitted. They are grown locally, primarily in Gisborne, as well as in orchards north of Auckland and in the Waikato, making them a distinctly homegrown seasonal offering.
Persimmons can be enjoyed fresh, sliced into salads, or used in baking and desserts. Their smooth texture and natural sweetness make them a versatile addition to autumn meals, while also providing nutrition benefits, including being a good source of vitamin C.
Keep enough persimmons in your fruit bowl at room temperature for a few days to eat, but keep the rest cool in the fridge. Handle with care, like all fresh produce.
Globally, persimmons have a long history, originating in China and now grown in many warm climates. In New Zealand, they have been cultivated since 1873 and have become an important seasonal crop.
While New Zealand exports persimmons to markets including Australia, Asia, and, increasingly, Canada, local consumers can still enjoy them fresh during the domestic season.
“With the season running for just a few months, now is the time to enjoy this uniquely New Zealand fruit while it lasts,” said Turk.
With a limited window of availability, 5+ A Day will help inspire new ways to enjoy persimmons this season by sharing fresh recipe ideas, nutrition tips, and more.
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