The persimmon looks like an orange tomato, with a waxy skin, yellow-orange flesh and green-brown leaves, forming a calyx at the stem-end. When ripe it has a smooth, creamy texture and a sweet flavour, with hints of apricot and vanilla.

Persimmons are native to China, where they have been cultivated for centuries. There are hundreds of different varieties of persimmon.

PERSIMMON are classed as a fruit.


Persimmons are best eaten as they are, with a sprinkling of lime juice to balance their flavour. They are also very good in creamy desserts such as meringues and tropical trifles.

Nutritional Information

Typical values per 100g (raw): energy 77 kcal, 308 kJ; protein 0.7g; carbohydrate 19.7g; fat 0.4g.


The whole fruit can be eaten, except for the leaves.


Persimmons continue to ripen after harvest. Ripen at room temperature.


Persimmons must be very soft (ripe) when eaten, otherwise they can be fairly astringent. While brown spots may appear on the surface and inside the fruit, it is just an indication that the sugar in the fruit has crystallized and created sweet pockets - the fruit is still perfectly edible.

Fun Fact

Eating persimmon is a traditional Chinese remedy for hiccups.


Shown below is where this item grows in the world and where it may come from when you buy it at your supermarket or local shop.

New Zealand