What the fruit is a Persimmon??

The Australian persimmon season is underway with the first fruit arriving in stores now. This tropical fruit with a sweet honey-like taste is an autumn delicacy that is only available from mid March through to late June. But what are Persimmons?? And, how can you use them?

Harvest is a stunning time at the persimmon orchards when the leaves on the persimmon trees turn a bright orange matching this deliciously, sweet fruit.

NSW persimmon grower, Mr Brett Guthrey says it will be a bountiful season ahead thanks to a warm summer and lots of sunshine providing ideal growing conditions.
“The trees are producing excellent fruit this season. We take a lot of care when harvesting – each persimmon is hand-picked and individually placed in buckets to ensure the fruit isn’t bruised, marked or pierced,” said Mr Guthrey, who is also the President of Persimmons Australia.

WHAT ARE PERSIMMONS?

• Persimmons are a temperate fruit in season throughout autumn. The season peaks in late-April to early-May.
• Persimmons grow in temperate climates throughout Queensland, Victoria, South Australia and Western Australia.
• Two varieties of persimmon are grown in Australia: the soft, juicy Hachiya persimmon (sometimes referred to as the original persimmon), and the crunchy Fuyu persimmon (sometimes referred to as the sweet persimmon). Both have the same sweet, subtle-honey flavour.

Hachiya persimmons 

sometimes referred to as the original persimmon, are juicy and soft, similar in texture to a very ripe stone fruit. The skin of the Hachiya is a gorgeous autumnal red-orange and its soft inside can be scooped out and eaten fresh, or added to cakes and biscuits, desserts, or smoothies for extra sweetness. Hachiya persimmons need be ripe before eating, so leave them in the fruit bowl for about a week to fully ripen. They are ready to eat when they are very soft and juicy.

Fuyu persimmons

sometimes referred to as the sweet persimmon, are crisp and crunchy like an apple. Fuyu persimmons have a pale orange skin and can be easily sliced. They are delicious eaten raw, as a crunchy addition to autumn salads and are perfect for cheese platters. Being firm, Fuyu persimmons are also tough enough to survive school bag bumps making them a tasty change for lunch boxes. Fuyus are best kept in the fruit bowl and will keep their crunch for 2-3 weeks before softening more like a Hachiya.

“Shoppers should start seeing Fuyu persimmons from Queensland on supermarket shelves, and Hachiya persimmons from further south will appear towards the middle and end of the season,” said Mr Guthrey.

THE PERFECT PERSIMMON

HOW TO SELECT THEM AND WHEN TO EAT THEM

• Look for a vibrant orange colour that is consistent from the base to the calyx. There shouldn’t be any breaks in the skin, but superficial surface blemishes won’t affect the delicious taste.
• Firm and glossy Fuyu persimmons are ready to eat straight away.
• Hachiya persimmons need to be fully ripened before eating. They should yield when gently pressed, similar to a tomato. It’s ready to eat when very soft and juicy.
• Store persimmons in the fruit bowl. Fuyu persimmons will keep their crunch for 2-3 weeks, while Hachiya persimmons need time to ripen. Leave on the kitchen bench for about a week before eating. To speed up the ripening process, pop them in a brown paper bag with an apple or banana.
• The green top of a persimmon is called the calyx.
• Persimmons have a similar amount of fibre as apples. They are also are rich in vitamin C and contain beta carotene.
• Persimmons stored in the fridge will actually deteriorate faster than if kept at room temperature.
• If you slice a Fuyu persimmon horizontally, it reveals a beautiful star-shaped pattern in each slice.
• The botanical name for persimmons is diospyros kaki, which is Greek for ‘food of the gods’.

DESSERT TOPPER – The soft, sweet flesh of the Hachiya persimmon makes a deliciously sweet topping to spoon over ice cream and pavlovas. The flesh can also add sweetness to a cake or muffin batter.

SMOOTHIE BOOST – Hachiya persimmons are a tasty, natural sweetener for your morning smoothie or smoothie bowl, and also add fibre and vitamin C to your morning.

SALAD CRUNCH – Crisp Fuyu persimmons are perfect for grilling like a peach and adding to warm autumn salads. Tossed with goats cheese, walnuts and greens is a scrumptious combo.

WARMING CURRY – Add a diced Fuyu persimmon to a curry for a fruity, sweet flavour. The firm flesh ensures it will hold its shape when cooked.

SUNDAY ROASTS – The soft flesh of Hachiya persimmons is a match made in heaven over roast pork. An autumn twist on a family favourite.

LUNCH BOX HERO – Fuyu persimmons make a perfect autumn lunch box snack. Cut them up like an apple – being firm they will withstand school bag bumps.

SEASONAL PLATTER – The orange skin and flesh of a crisp Fuyu persimmon makes it a deliciously gorgeous addition to cheese and dessert platters this autum

Both varieties of persimmon are now available at supermarkets and green grocers around Australia. When selecting persimmons always choose fruit that is a consistent colour from base to calyx (the green bit at the top).