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Persimmons

SCIENTIFIC NAME

Diospyrus

CLASSIFICATION

Fruit

SEASON

February, March, April, May, June, July, August, September

About

There are two main types of persimmons which are sometimes referred to as “sweet” (non-astringent) and “original” (astringent).

It is usually the sweet variety that you will come across (they look like a flat, orange tomato), but you can easily see the difference in the “original’ persimmons, which are longer, heart shaped fruit.

Persimmons are available in WA from February to June and are imported from New Zealand from July to September.

Look for fruit that is firm, has bright shiny skin and the stem (calyx) still intact.

“Sweet” persimmons can be eaten straight away, or stored at room temperature for up to 3 days.

Original persimmons need to be ripened at room temperature until they turn almost pulpy, and then are a delicious treat but need to be eaten quickly.

Persimmons have a unique but unassuming sweetness to them, and thinly sliced persimmons make an interesting feature on a cheese board.

They just need to be washed, sliced and served and there are many delicious recipes available for baking with persimmons, like persimmon crumble.

PERSIMMONS
Nutrient Value per 100 g
Proximates
Energy, including dietary fibre 289 kJ
Moisture 79.7 g
Protein 0.6 g
Nitrogen 0.1 g
Fat 0.2 g
Ash 0.3 g
Dietary fibre 2.6 g
Fructose 7.8 g
Glucose 7.8 g
Sucrose 0.5 g
Total sugars 16.1 g
Starch 0 g
Available carbohydrate, without sugar alcohols 16.1 g
Available carbohydrate, with sugar alcohols 16.1 g
Organic Acids
Malic acid 0.2 g
Citric acid 0 g
Minerals
Calcium (Ca) 29 mg
Iron (Fe) 0.7 mg
Magnesium (Mg) 10 mg
Potassium (K) 130 mg
Sodium (Na) 6 mg
Zinc (Zn) 0.1 mg
Vitamins
Thiamin (B1) 0.01 mg
Riboflavin (B2) 0.1 mg
Niacin (B3) 0.5 mg
Niacin Equivalents 0.6 mg
Alpha carotene 20 ug
Beta carotene 200 ug
Cryptoxanthin 1230 ug
Beta carotene equivalents 825 ug
Retinol equivalents 138 ug
Vitamin C 14 mg

Source: NUTTAB 2010(Food Standards Australia New Zealand) Wills, R.B.H., Lim, J.S.K. and Greenfield, H. (1986) Composition of Australian foods. 31. Tropical and sub-tropical fruit. Food Technology in Australia 38(3):118-123.