Persimmons occur in oval and round shape and range in color from light yellow to orange-red hue. Depending on the contents of tannins, all the varieties of persimmons are classified into two main groups: astringent and non-astringent fruit, or in simple words soft and crackling. Regardless of the variety, persimmons are equally rich in vitamins, minerals and anti-oxidants that contribute to the nutritional value of the fruit. Persimmon season in New Zealand stretches from April to the middle of winter.
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