An exotic looking fruit similar in size and shape to a tomato. Persimmons have bright orange thin skin and depending on the variety, the flesh is astringent (bitter) or non-astringent.
Astringent persimmons need to be very soft before eating. Varieties include Dai Dai Maru, the most common variety and Hachiya and Hiratenshi.
Non-astringent persimmons can be eaten while still firm. Varieties include Fuyu â€“ the most common â€“ and Izu and Matsumoto.
Selection, Storage and Availability
Room temperature for both varieties. Available February â€“ July
Use persimmons to make jam or purees. Slice fresh into salads or to accompany lamb, pork or chicken.
Persimmons contains vitamins & minerals including Vitamin A & C, dietary fibre.