The persimmon tree has always been grown widely through Asia. It is native to Japan, Burma, Korea and the hills and mountains of Northern India. A very ancient fruit, in the fourteenth century Marco Polo recorded an active Chinese persimmon trade. The oldest known tree is thought to be in excess of 600 years and grows in Japan.

These stunning looking deep orange fruits hang like decorations on a bare tree. The modern variety can be peeled and eaten raw, in fact some people just eat them unpeeled like an apple. They can be cut up and added to green or fruit salads, served with any dessert or pureed and made into a dressing. They can also be successfully frozen either pulped or whole.

They are available April, May and June.

Persimmons are a good source of Betacarotene, Vitamin A, Vitamin C, and folate, also a good source of the minerals potassium, phosphorous and calcium.