Australia Premium Fresh Persimmon

Premium Grade

Persimmons are a delicious exotic fruit, popular in Asia and America and slowly finding their way into more Australian kitchens.

The autumnal fruit of the deciduous ebony tree, Persimmons is in season between late February and mid-June.

Varieties:

Persimmons fall into two categories, astringent and non-astringent.

Astringent is the word used to describe the bitter taste of the tannins in the unripe fruit which causes a mouth-puckering sensation. Astringent Persimmons produce this taste until they are completely ripe. The heart-shaped Hachiya is the most commonly available astringent variety. Harvested while firm, the fruit becomes soft and jelly-like as it ripens. As a result, while delicious to eat fresh, the culinary uses are somewhat limited.

Non-astringent (or sweet) Persimmons are usually round with a flat top. The main variety grown in Australia is "Fuyu". They do not have to be fully ripe before eating, so they can be eaten while still firm and crisp and once softened, making them more versatile than astringent varieties.

A good Persimmon at its peak will taste sweet, mild, and rich. Many people have described its flavor as “honey-like”.