The 2023 crop of these vibrant orange, honey-flavoured fruit will be available in stores from May to July – but supply may be impacted due to adverse weather.
Persimmons are grown commercially across the top half of the North Island, with most of the country’s growers having felt the full force of both cyclones Hale and Gabrielle this season.
Ian Turk, manager of the New Zealand Persimmon Industry Council, says that the unprecedented weather will have an effect on the volume of fruit available this year.
“Fortunately, our orchards largely escaped structural or flood damage,” he says.
“However, the wet and windy summer has presented a challenge to growers with our overall crop expected to be lower than normal and some shoppers may notice minor marks and blemishes from wind damage.”
Despite this, Turk adds that the fruit quality and flavour this year is exceptionally good.
“There will be plenty of large, juicy and great tasting persimmons heading to the market,” he says.
This year the New Zealand persimmon industry is on track to export around 1000 tonnes of fresh persimmons to consumers in Australia, South East Asia, Japan, Vietnam, the United States and China.
“Our persimmons are sought-after in overseas markets,” Turk adds.
“Some people still recall the older variety of astringent persimmons that had to be just about falling apart before the fruit was ready to eat. The modern fuyu variety that we grow in New Zealand is non-astringent and can be eaten just like an apple, while they are still crisp.”
5+ A Day Trustee and Principal Scientist and Team Leader at Plant and Food Research, Dr Carolyn Lister, says New Zealand persimmons pack a surprising nutritional punch.
“Persimmons are a good source of Vitamin C which supports your immune system. The persimmon season in May, June and July coincides with our cold and flu season, so eating persimmons during these months offers great nutritional value,” she says.
Persimmons are relatively low in calories despite their sweet flavour, making them a naturally healthy choice.
