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Persimmons can be enjoyed fresh, sliced into salads, or used in baking and desserts.
New Zealand's persimmon season will kick off early this year, with fruit set to hit shelves soon.
Ian Turk, spokesperson for the New Zealand Persimmon Industry Council, says persimmons are a "truly local fruit", meaning that every fresh persimmon available in New Zealand is grown here.
"With a relatively short season, we encourage people to make the most of them while they're available," he adds.
Unline many other other fruit, persimmons sold fresh in New Zealand are not imported. This is because overseas imports of fresh persimmons are not permitted.
Instead, they are grown locally, primarily in Gisborne, as well as orchards north of Auckland and in the Waikato, making them a distinctly homegrown seasonal offering.
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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.
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 still have the opportunity to 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,” says Turk.
Keep enough persimmons in your fruit bowl at room temperature for a few days eating, but keep the rest cool in the fridge. Handle with care, like all fresh produce.
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