Persimmons: The Autumn Gem You Might Be Overlooking
Say Hello to Persimmons — Sweet, Subtle & Surprisingly Versatile
As the leaves turn and the air cools, one quiet hero arrives at markets across Aotearoa: the persimmon.
Often overshadowed by apples and pears, persimmons deserve a spot in your kitchen. With their vibrant orange skin and mellow, honey-like flavour, they’re perfect for both sweet and savoury dishes. Firm-fleshed varieties like Fuyu can be eaten raw like an apple—no peeling needed. Just slice and enjoy. Or roast them to bring out their natural sugars and soft, jammy texture.
In Japan, persimmons are revered and slowly air-dried to create Hoshigaki, a delicacy with a chewy texture and intense sweetness. In China, Shibi (dried persimmon) is a popular traditional snack, often enjoyed during festivals or gifted for its symbolism of good fortune.
Persimmons also shine in fresh, seasonal dishes. Their mild sweetness pairs beautifully with savoury, salty, or bitter elements.
Why We Love Them:
Persimmons are high in fibre, rich in antioxidants, and bring a bright touch to autumn menus. They're also incredibly versatile—equally at home on a cheese board or in a salad.
Photo credit: https://abeautifulmess.com/persimmon-aperol-spritz/
Here are some pairing ideas to get you inspired:
Ricotta or mascarpone – for a creamy contrast
Pancetta or prosciutto, or jamón– sweet and salty bliss
Fennel and rocket – for a crisp, peppery bite
Crudo - either sliced thin on its own or pair with fish
Walnuts or pecans – add crunch and depth
Toasted sourdough – as a base for a seasonal bruschetta
Cinnamon or star anise – when poaching or roasting
Vanilla ice cream – simple dessert perfection
Radicchio – bitter bite that makes persimmons pop
Blue cheese or aged gouda – rich, umami edge
On the drinks list:
Persimmon Aperol Spritz – muddled persimmon, Aperol, prosecco, soda
Spiced Persimmon Old Fashioned – bourbon, persimmon purée, bitters, orange zest
Persimmon Bellini – persimmon purée + bubbles = elegant brunch option
Citrus & Persimmon Gin Fizz – refreshing and unexpected
Serve them fresh in a salad, roasted with honey and thyme, or even sliced thin on pizza with goat cheese. Whether you’re a chef looking to add a point of difference to your menu or just love cooking with the seasons, persimmons are worth the spotlight.
Persimmons are only around for a short time—so now’s your chance to use them while they’re at their peak. Great for chefs, bakers, mixologists, and anyone who values seasonal flavour.
Keen to get your hands on some? Let us know and we’ll sort you out.
