Share this page

Food Glossary

Persimmon

Persimmon

Similar to a tomato, but without the seeds, persimmons are closely related to sharon fruit. The skin colour ranges from yellowy orange to red, with a calyx of four leaves. The fruit is ripe when soft to the touch and available between October-December.

Uses: The fruit is best eaten raw. Because they have no seeds, pips or stones, there is no waste and they are easy for children to eat. The flesh can also be puréed and served with natural yogurt or ice cream.

To store: Keep in the fridge for 2-3 days.

To prepare: Wash the fruit and cut into segments or slices, or eat whole. The sweet, syrupy flesh tastes similar to ripe peaches.