Persimmons can grow in a wide range of climates, from subtropical to cool temperate. Australia produces persimmons in Queensland, New South Wales, Victoria, South Australia, and Western Australia. The harvest season starts in March and finishes in June. 

Persimmons can grow in Tasmania, and you might even know of a tree in your local area which is ablaze with these round orange fruits at this time of year.

Old trees growing in gardens are likely to be the astringent variety, which was the predominant variety in days gone by. These days, the persimmons grown commercially are generally of the non-astringent, or sweet, varieties, the most usual being the Fuyu. Fuyu persimmons can be eaten while still firm and have a crisp and subtly sweet taste.

Persimmons are rich in vitamins, minerals, and antioxidants, especially vitamin A, which promotes good vision and a robust immune system, and vitamin C, which aids in collagen production and protects against free radicals. Additionally, persimmons provide dietary fibre, which supports digestive health.

Persimmons can be eaten fresh or incorporated in salads, desserts, and cakes. Wrap slices of persimmon in prosciutto for a delicious starter, put them on a cheese platter to complement a creamy brie or tangy blue cheese, or make a persimmon Eaton Mess with chunks of persimmon, whipped cream and crushed meringue.

Have a look at these delicious recipes using persimmons for more inspiration.