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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 late February to mid-June.
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