Friday, April 9, 2010


The persimmon is native to China and Japan and was introduced into Queensland in the 1800s. In Japan it is the national fruit and called kaki which means “Food of the Gods”.

The round to heart-shaped fruit is bright orange when ripe, thin skinned with an orange flesh.

There are two types of fruit, Astringent and Non-astringent. The astringent fruit has soft mushy flesh when ripe and is flatter in shape with distinct jelly-like segments. The non astringent variety has crisp flesh that is eaten like an apple and is more round in shape. In both varieties, the flesh is sweet tasting.

Choose firm, glossy plump fruit, free from blemishes. Ripen at room temperature and will store in refrigerator for up to a week.

Best eaten fresh. Sliced in salads adds colour and crispness or made into jam and cakes and a good accompaniment to pork, lamb or chicken.

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