They are large and colorful like an orange, shaped like a tomato, and can be eaten like an apple, but few kiwis have ever eaten a crunchy, sweet persimmon, and only eat five persimmons a day. It has been reported that they eat more than
This fruit is only available for six weeks from late April to early June, so now is the time.
“Persimmon is becoming increasingly well-known and the local market has really grown over the last three to four years,” explains Persimmon Industry Council Manager Ian Turk. “But there are a lot of people who haven’t tried it yet. I encourage you to buy one or two…I’m sure you’ll be glad you tried them!”
Persimmon is an ancient fruit that is very popular in Asia. “Some New Zealanders may remember having an old variety of persimmon tree in their backyard that was bitter and high in tannins. must be maintained.
“But now we grow a modern variety called Fuyu, which is eaten like an apple. It’s sweet, crunchy, and delicious. Just slice it into wedges and eat it as is. When ripe, it has a unique persimmon flavor. The flavor will be stronger.”
When buying persimmons, look for a nice orange color and firm skin. “You want to eat it while it’s still firm and crispy, but if you prefer it a little softer, let it ripen in the fruit bowl for a few days.”
5+ A Day has tons of persimmon recipes online, including Roasted Persimmon Breakfast Bowl, Persimmon Kumara and Ginger Soup, Persimmon Feta and Arugula Salad, and Persimmon Tart with Mandarin Glaze (www.5aday.co.nz).
“Most of them are eaten as fresh fruit, but you can also add them to smoothies, baking, and salads. They also go great with cheese, so try including persimmon wedges on your next cheese board.” It also looks great.”
At least 5 times a day Persimmons contain important nutrients and plant compounds such as flavonoids and carotenoids that have a positive impact on health, says Dr. Carolyn Lister, Director, Principal Scientist and Team Leader of Plant and Food Research. It states that She says, “It’s technically a berry, and it’s a good source of vitamin C, fiber, and potassium.”
