FAST GROWING INDUSTRY.

Persimmons are a relatively new commercial crop for New Zealand.  In 1986 an estimated 5,000 trays were exported which amounts to 20 tonnes. By 1989 this had risen to almost 100,000 trays, peaking at around 615,000 trays (or 2,460 tonnes) in 2002.

Most production is exported from New Zealand to a variety of countries. At last estimate over 80% of production was thought to be exported.

PERSIMMONS AND THE HORTICULTURE EXPORT AUTHORITY:(hea.co.nz)

The persimmon industry elected in 1989 to come under the New Zealand Horticulture Export Authority Act (HEA) 1987.  This Act enables industries to set a number of guidelines through the industry's Export Marketing Strategy (EMS), which everyone in the industry must follow under New Zealand law. The Persimmon EMS states that all persimmons exported from New Zealand must meet minimum quality standards, and that growers must follow “safe food” principles of orchard management. All growers and exporters also contribute through payment of fees to industry programmes, including promotion, and research and development.

Being under the HEA means that all exporters need to be licensed by the HEA. A list of licensed exporters is available from this web site.

The Persimmon Industry Council of New Zealand manages the export persimmon industry. Its directors comprise growers and exporters, and it is responsible for meeting the industry’s requirements under the HEA Act, managing industry research and development, operating industry quality programmes, and fully representing the concerns of the industry.

Brief View
The export industry currently consists of around 40 growers who pack their fruit through 16 packhouses, and 7 exporters.

Export plantings are widely spread through northern New Zealand. The main areas are Gisborne (about 28% by area), then North and South Auckland (20% each).  Other growing regions include Northland, South Auckland, Waikato, Bay of Plenty and the Hawkes Bay.

The major export markets from New Zealand persimmons are, in decreasing order of volumes: Malaysia; Europe/ UK; Thailand; Australia; Singapore; Hong Kong; Taiwan; Japan.

The main variety exported from New Zealand is Fuyu. This is a non-astringent variety which means that it can be eaten while it is still crisp.

NUTRITIONAL INFORMATION

Delicious to eat, delightful to look at, NZ sweet persimmons should be eaten when they are firm like an apple, and an even orange/ red colour.

The NZ Food Composition Tables show that 100gm of persimmon contains the following

(mg = milligrams, ug = micrograms)

Separate work carried out on behalf of the Persimmon Industry Council showed that 100 gm of persimmon contained 79 Calories, 21gm of carbohydrate and 9mg of Calcium.

High in vitamin C, persimmons have been recommended for a wide range of reasons, from hypertension to hangovers.

LOOKING AFTER YOUR PERSIMMONS

In the home, persimmons are unlike many fruit, as they keep longer if they are at room temperature. Room temperature is in the range of 15°C to 25°C.  In warmer climates therefore, rooms with air conditioning are ideal to keep your persimmons in top condition. 

Persimmons kept in a fridge will go soft more quickly than if left at room temperature.

In shops or coolstores the same applies. However when persimmons are exported by sea the tray of fruit is packed in modified atmosphere bags and needs to be stored at 0°C while still in the sealed bags. Bagged persimmons should always be kept in a coolstore. The bags should be cut or removed when they are taken from the coolstore and the persimmons should not be put back into the coolstore once the bag is opened.

NZ Persimmon Exports 2004

The table below shows NZ exports by country over the last three seasons

RECIPES

NZ persimmons taste great fresh, and they are ripe while crisp - you can eat them just like an apple. But here are some other ideas for enjoying the taste of New Zealand persimmons...

PLATTER OF SWEET PERSIMMON HORS D'OEUVRES

Sweet NZ persimmon
Prawns
Prosciutto
Caviar
Grapes
Fresh herbs
Brie cheese

Cut some of the persimmon in wedges and wrap in small pieces of prosciutto.
Cube persimmon and spear with grapes and cubes of Brie.
Place small wedges of persimmon on a canapé and top with a prawn and a little caviar.
Place all the hors d’ouevres on a platter and garnish with fresh herbs.

Serve as finger food.

SWEET NZ PERSIMMON WITH SMOKED SALMON SALAD

2 sweet persimmons
250g (9oz) sliced smoked salmon
Assorted lettuce leaves

Dressing: 2 tablespoons white wine vinegar
1/2 teaspoon prepared mustard
2 tablespoons olive oil

Peel and thinly slice the persimmon.
Arrange in a fan shape on four serving plates.
Form smoked salmon in rosettes and add to plate with assorted lettuce leaves.

Whisk vinegar and mustard together then slowly add the oil.
Sprinkle over the salmon just before serving.

Serves 4 as a starter.

SWEET NZ PERSIMMON SUNDAE

8 scoops vanilla ice cream or gelati
3 sweet NZ persimmons
1 tablespoon lemon juice
Sugar (optional)
Garnishes

Prepare scoops of ice cream and place back in freezer until very solid.
Meanwhile peel two persimmon and cut in chunks.
Puree with lemon juice in food processor until smooth.
Sweeten to taste if desired.
Cut remaining persimmon into small dice.
Place ice cream in four serving dishes top with diced persimmon then the puree.

Garnish as required.
Serves 4.

Do you have any favourite ways of eating fresh NZ persimmons?  We would love to hear from you, (email to Persimmon Industry Council ) and we may put your suggestions in this section).