Persimmons
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Persimmons are large, heart shaped fruits that range in colour from pale orange to deep red-orange. Persimmons are ready to eat when their flesh is soft, sweet and jelly-like. They can also be used to bake cookies and breads. Queensland is the major producing state of persimmons, and they are typically in season from September to December.

Health Benefits

Persimmons contain twice the dietary fibre of an apple and high levels of minerals and antioxidants. Persimmons are also a good source of vitamin C and beta carotene. 100g of persimmons yields the following:

  • Vitamin C – 110% of DV
  • Calcium – 2% of DV
  • Iron – 13% of DV
  • Potassium – 8% of DV
  • Total Carbohydrate – 11% of DV

Selecting tips

  • Select persimmons that are firm, free from bruises and have green, semi-pliable caps
  • Surface blemishes are fine and do not affect its flavour and quality
  • Whatever the variety, choose persimmons with deep and saturated colours

 

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