Seasonal Sweet Persimmon

Imported Sweet Persimmons

Enjoy the sweet, juicy bite of Imported Sweet Persimmons, a seasonal orange fruit loved for its honey-like flavour and smooth, refreshing texture. Also known as persimmon, persimmon fruit, kaki persimmon or 柿子, this fruit is popular in Singapore for fresh snacking, fruit platters, salads and desserts.

This product may be imported from Spain, Australia or other countries, depending on the season and latest shipment. When the Spain batch is available, customers may know it as Spanish Persimon, Persimon® or Rojo Brillante persimmon. Other imported batches may include firm-eating sweet persimmons from Australia, New Zealand, China, Japan or other growing regions.

For first-time customers, sweet persimmons are usually eaten fresh like an apple. Some batches can be enjoyed while firm and crunchy, while riper pieces become sweeter, juicier and more tender. The flavour is mellow and honey-like, with gentle notes that may remind customers of apricot, mango, peach, pumpkin or dates.

Origin: Imported. Country of origin may vary depending on season and shipment.

Imported Sweet Persimmons Quick Facts

Taste and Texture

Imported sweet persimmons have a naturally sweet, honey-like flavour. Depending on the origin and variety, the fruit may taste lightly floral, apricot-like, peach-like or date-like when ripe.

The texture changes with ripeness. Some customers enjoy persimmons while they are still firm and crunchy. Others prefer them slightly softer, when the flesh becomes juicier, sweeter and more translucent.

• Sweet imported persimmon fruit
• Can be firm, crunchy, juicy or tender depending on ripeness
• Honey-like flavour with gentle fruity notes
• Can be eaten fresh like an apple for firm-eating varieties
• Good for salads, fruit platters and desserts
• Imported by season from Spain, Australia or other countries
• Best enjoyed chilled once ripe

What First-Time Customers Should Expect

If you are trying persimmon fruit for the first time, expect a sweet orange fruit with a smooth, mellow flavour. It is not citrusy or sour. The sweetness is closer to honey, apricot, mango, peach or dates.

For firm-eating persimmons, the fruit can be sliced and eaten while still crisp. If the fruit feels too firm and tastes light, leave it at room temperature for a short while until it becomes sweeter and more tender.

Persimmon Season in Singapore

Persimmons in Singapore are imported, so availability follows the harvest seasons of supplying countries. The exact origin can change across the year depending on shipment, quality and market supply.

As a simple guide, imported persimmons are usually easier to find in Singapore during two main windows: October to February for northern hemisphere supply, and March to July for Australia and New Zealand supply. Availability can still vary by batch.

Spanish Persimon and Other Imported Persimmons

Spanish Persimon is a common customer search term for firm Spanish persimmons, especially the Rojo Brillante type sold under the Persimon® name. These persimmons are usually large, oblong and sweet, with firm orange flesh after the astringency has been removed.

However, this product page is written as Imported Sweet Persimmons because the origin may not always be Spain. If the current batch is from Australia, New Zealand, China, Japan or another country, the product should still remain accurate.

Persimmon Pronunciation

Persimmon is pronounced roughly as per-SIM-mon. Some customers may search for persimmon pronunciation or persimmon pronounce because the spelling can look unusual.

A simple way to say it is: per-sim-mon, with the stress on the middle sound.

How to Choose Persimmons

Choose persimmons with bright orange to deep orange skin, a fresh appearance and no mould, leaking juice or fermented smell. For firm-eating types, a gently firm fruit is normal and can be eaten crisp.

If you prefer a sweeter and juicier bite, choose fruit with a slight give. Very hard fruit may taste lighter, while overly soft fruit should still smell fresh and not sour.

How to Eat Persimmon Fruit

Wash the persimmon gently, remove the leafy top and slice into wedges. The skin can be eaten after washing, but you can peel it if preferred.

Firm persimmons can be eaten like an apple. Softer persimmons can be spooned, sliced carefully or added to desserts, yogurt and smoothies.

• Wash gently before eating
• Remove the leafy top
• Slice into wedges or thin pieces
• Eat firm fruit for a crunchy bite
• Let fruit soften if you prefer a juicier texture
• Eat with skin on or peel if preferred
• Serve chilled for a refreshing fruit plate

Serving Ideas

• Fresh sliced persimmon fruit
• Persimmon with yogurt and granola
• Persimmon salad with leafy greens
• Persimmon with cheese and nuts
• Persimmon fruit platter with apples and grapes
• Persimmon slices with green tea
• Roasted persimmon dessert
• Persimmon muffin, cake or bread
• Persimmon smoothie or puree
• Simple after-meal fruit plate

Imported Persimmon Nutrition

Approximate values per 100g of raw Japanese / Asian persimmon. These are general persimmon nutrition values and are not specific lab-tested values for the current imported persimmon batch. Exact values may vary depending on variety, size, origin, ripeness and batch.

Persimmons can be enjoyed as a fresh fruit that naturally contains water, carbohydrates, fruit sugars, dietary fibre, potassium, vitamin C and carotenoids. They should not be treated as a medical food or used to claim cancer prevention, blood pressure reduction, disease prevention or other medical effects.

Storage and Handling Guide

Firm persimmons can be kept at room temperature if you want them to soften slightly. Once ripe or once you are happy with the texture, refrigerate and eat soon for the best quality.

Do not wash before storage. Wash only before eating. Cut persimmon should be covered, refrigerated and eaten soon.

• Keep firm fruit at room temperature if softening is preferred
• Refrigerate once ripe or once preferred texture is reached
• Do not wash before storage
• Wash only before eating
• Handle gently to avoid bruising
• Store cut fruit covered in the refrigerator
• Eat cut fruit soon for best freshness
• Discard if mouldy, leaking, sour-smelling or fermented-smelling