In New Zealand, the persimmon harvest is underway, with a 20% increase in the 2025 crop attributed to favorable weather conditions in Gisborne. Ian Turk, Manager of the Persimmon Industry Council, highlights the limited availability of this fruit, noting its six-week supply window from late April to early June. Turk describes persimmons as "crisp and sweet," comparable to apples, and mentions their growing presence in supermarkets alongside apples, pears, and kiwifruit. He suggests enjoying them fresh or incorporating them into various dishes, as their culinary versatility is gaining recognition.
Dr. Carolyn Lister, a 5+ A Day trustee and principal scientist at Plant and Food Research, emphasizes the nutritional benefits of persimmons. She notes their vitamin C content and the presence of carotenoids such as β-carotene and β-cryptoxanthin, which possess antioxidant and anti-inflammatory properties. These compounds may support eye health, skin, and immunity. Lister advises consuming persimmons with healthy fats like nuts or yogurt to enhance carotenoid absorption.
Turk advises storing persimmons in a fruit bowl for short-term consumption or refrigerating them for extended freshness. He anticipates the arrival of large, sweet persimmons in stores by late April, encouraging consumers to seize the opportunity to enjoy them during their brief seasonal availability.
Source: RuralNews