Kiwi-Grown Persimmons Hit Shelves Early as Season Kicks Off
New Zealand's persimmon season will kick off early this year, with fruit set to hit shelves soon.
Dr Carolyn Lister is principal scientist and science team leader (food & health information) at Plant & Food Research and a trustee for the 5 + A Day Charitable Trust.
She says that to keep the flavour of tomatoes alive, you need to keep them out of the fridge.
Tomatoes are best stored at room temperature and out of direct sunlight, where they can stay fresh for up to 10 days.
Chilling them in the fridge, especially when they’re not overly ripe, dulls their natural sweetness, alters the texture and reduces the punchy flavour they’re known for.
"This time of year, tomatoes are at their peak - now's the perfect (and most affordable) time to enjoy them fresh, raw, and full of taste," Lister says.
She says that tomatoes aren't just about flavour - they're rich in nutrients.
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Low in calories, high in vitamin C, and a source of vitamin B6 and potassium, tomatoes support immunity and heart health.
"What really makes them stand out, though, is lycopene - the phytochemical that gives tomatoes their signature red hue," Lister says.
"Scientific studies have shown that lycopene can act as an antioxidant and lower your risk of cancer, stroke and other cardiovascular disorders," she adds.
"Better still, cooked tomatoes – like in fresh tomato pasta sauces, make lycopene even easier for your body to absorb. So whether you slice them fresh into a salad, roast them with olive oil or cook them into a quick holiday spaghetti bolognese, you’re not just adding flavour, you’re feeding your body a nutrient boost with every bite,” she concludes.
