From mid-March to late June, persimmons are in season. In Australia and New Zealand, you’ll mostly find the Fuyu and Jiro persimmon varieties, characterised by their crisp and crunchy texture and sweet, honey-like flavour.
If you haven’t tried this fruit before, you’re in for a treat. Persimmons are wonderful when eaten fresh, but can also be used as a tasty addition to salads, platters, desserts and marinades, NSW grower and President of Persimmons Australia Chris Stillard says.
“Making the most of in-season Aussie persimmons is easy, they can be enjoyed fresh, added to sweet and savoury dishes, or, my personal favourite, sliced with blue cheese on top.”
Health benefits and how to pick
On the nutritional side, persimmons are rich in vitamin C and great source of fibre.
When it comes to choosing persimmons in store, Stillard says to check the colour.
“When picking a Sweet persimmon, choose based on the colour – you want to look for fruit that has a consistent orange-reddish colour all over. For the best Sweet persimmon, choose ones that are reasonably firm, but you can eat them when they are soft too.”
3 ways with persimmons
Brett and Kate Guthrey have been growing persimmons for more than 30 years at a farm 35km out of Sydney. The Guthreys have shared their favourite persimmon recipes to help inspire Aussies to swap in an Australian persimmon this autumn
Pan-seared steak with persimmon and ginger dressing
This dressing is a true showstopper! A delicious combination of flavours that’s perfect on top of your favourite protein, like pan-seared steak. Ready in just 30 minutes.
Persimmon cheesecake
Vegan, dairy free and gluten free, this autumn cheesecake will be a crowd pleaser!
Persimmon Eton mess
Super simple to make and big on flavour. This persimmon Eton mess is heaven in a bowl – the perfect dessert option for when you have guests over.
