The growing appetite for one of New Zealand’s rarest and most unusual fruits can now be satisfied as growers are busy harvesting a bumper crop of persimmons.
Persimmon Industry Council Manager Ian Turk said 2025’s crop is around 20 percent larger than last year, thanks to sunny weather in Gisborne, where the vast majority of the fruit is grown.
Persimmons are only available for six short weeks (from late April until early June), which is one of the shortest supply windows for any fresh produce.
“Persimmons are crisp and sweet, and can be eaten just like an apple. Their glossy skin changes colour from yellow to bright orange as they ripen, and their popularity has really exploded in recent years as more people are trying them and liking them,” said Turk.
“You can now find persimmons in all the main supermarkets. They’re becoming a mainstream addition to apples, pears and kiwifruit, and it’s great to have another option at this time of year. They’re easy to pop into a lunchbox, enjoy as a snack or use them in sweet or savoury dishes like salads and desserts.”
Turk added that his personal preference was to eat them fresh, cut into wedges.
“They’re great on a cheeseboard, but there’s a big range of recipes available online now as more chefs and influencers discover the beauty of persimmons. They’re a great addition to your 5+ A Day so I’d encourage people to buy some while they can.”
He also recommended keeping persimmons in your fruit bowl for eating within a few days, or keep a longer supply in the fridge.
“The fruit really is starting to size up nicely, so everything is looking good for large, sweet fruit coming into stores at the end of April. Make sure you try one this autumn while you can, as they’ll disappear fast.”
Bright orange flesh means persimmons look great in a salad, combined with a variety of other ingredients, such as beetroot, rocket, feta, haloumi, radishes, pear, cranberries, walnuts, or pumpkin seeds, for an irresistible-looking dish.
Gently simmer together a warm persimmon, kūmara and ginger soup, or try baking a persimmon loaf or muffins.
Dr Carolyn Lister, Trustee and Principal Scientist and Team Leader at Plant and Food Research, said that persimmons are a good source of vitamin C and contain valuable dietary fibre and potassium.
“The deep orange colour of persimmons is due to the presence of carotenoids, like β-carotene and β-cryptoxanthin,” said Dr Lister.
“Research has shown that these pigments possess antioxidant and anti-inflammatory properties and may support eye health, skin health, and immunity. Eating persimmons with a little bit of healthy fat like nuts or yoghurt can also help your body absorb the carotenoids more efficiently.”
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