In season late winter: Persimmons

This fruit (pronounced per-SIM-mon) resembles a large, firm, orange/red tomato. The melon-like sweet flesh has a star-shaped pattern. The main areas where New Zealand persimmons are grown are Gisborne and North and South Auckland.


Choose firm, even-coloured, orange/red fruit.


Keep persimmons at room temperature as chilled fruit go soft more quickly.

Using persimmons

A ripe persimmon can be eaten fresh once peeled. An ideal winter fruit with the immune-boosting antioxidants vitamins A, C and E. Try a fruit salad with sliced persimmon, orange segments, dried figs soaked in orange juice and a sprinkle of cinnamon. Serve with low-fat vanilla yoghurt. Chunks of fresh persimmon can be added to cakes – try it with your next apple or banana cake.

Did you know? About 80 per cent of New Zealand persimmon production is thought to be exported to countries such as Malaysia, Australia, Japan and Europe/UK.

First published: Aug 2010

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