Annabel Langbein remembers in the NZ Herald, her introduction to persimmons in this article. She says “They make a great addition to sweet and savoury salads, add a sweet-and-sour note to meat and poultry dishes, and are good in muffins, cakes and puddings. They are a good source of fibre (more than twice the fibre of apples), as well as containing useful amounts of betacarotene and minerals like sodium, magnesium, calcium and iron. They also contain high levels of phenolic compounds, which are thought to help reduce atherosclerosis (narrowing of the arteries)”
Annabel gives three persimmon recipesPersimmon, Halloumi and Almond Salad, Ginger Chilli Duck with Persimmon, Flash-in-the-Pan Sweet-and-Sour Pork – .