Persimmons are round to heart-shaped fruit with thin, bright orange skin. Their skin is edible, and the flesh inside is pale orange in colour, with a sweet taste. When just ripe, the persimmon has a similar texture to an apple – crisp and juicy – at which stage it is best eaten fresh or used in salads. When ripened further, the texture becomes more like that of a plum, and can be pureed to make ice-creams, puddings and smoothies. Persimmons are available in Australia in November and December, and again between February and June.

To Buy

Look for firm, shiny fruit, with evenly-coloured orange skin. They should feel relatively heavy for their size, with a subtle sweet scent.

To Store

Store in a single layer at room temperature. Persimmons will soften quickly, so if you prefer them firm, use as soon as possible, or store in the fridge for 3 to 5 days

To Prepare

If soft, cut in half and scoop out the flesh. If firm, wipe the skin then enjoy as is or slice for salads.