New Zealand grown persimmons are ready to brighten up autumn dishes around the country. Ian Turk, Manager of the New Zealand Persimmon Industry Council, says local growing operations are reporting a solid 2022 crop and we should expect to see good volumes throughout May and June.
“Fruit is looking great, we’ve got good size and good volume, probably an increase in supply from last year,” he said.
Once rare on shelves and menus, persimmons have become an autumn favourite for Kiwis who are finding new ways to incorporate the exotic-looking fruit into meals at home.
Turk noted local growing operations have gone from strength to strength as New Zealanders discover the versatility of fresh and cooked persimmons.
“Initially persimmons were grown commercially just for exports markets, Japan in particular, but these days a much larger volume of fruit is sold domestically. In fact, we’re excited to have seen sales increase by 20 percent in just three years in the New Zealand market.”
The persimmon is actually a berry fruit and packs a considerable nutritional punch as a source of dietary fibre, magnesium, Vitamins A and C and potassium. Their sweet, mellow taste lends itself to autumn dishes such as salads while the fruit is also delicious roasted to bring out deeper caramel flavours.
While the persimmon originated in China, it has been grown in New Zealand since the 1870s, predominantly in the warm climates of the Gisborne and Auckland regions which account for over half the export crops while smaller plantings in the Waikato, Bay of Plenty and Hawke’s Bay also contribute to the annual commercial harvest.
Most of the persimmons grown commercially in New Zealand are the Fuyu cultivar, a non- astringent variety known for its vivid orange colour and sweet flavour. Crisp when ripe, the fruit can be eaten when firm and has a short shelf life.
Check out some of our persimmon menu inspirations here.
