A sweet fleshed fruit - colour ranges from light yellow-orange to dark red-orange.
Depending on the species size can vary from 1.5-9 cm diameter, and may be spherical or acorn shaped.

The flesh ranges from firm to mushy and the texture is unique.
Persimmons ripen through exposure to light over several days and will usually turn bright orange.

Astringent varieties are found in cool climates, non-astringent types require hot, dry climates for good quality produce.

Non-astringent persimmons are firm when ripe - can be eaten when they are very firm to very soft and feel slightly rubbery.
Astringent persimmons softens to ripeness and are only good for eating when they are very soft.

High in glucose.
A source of Vitamin C and Fibre.
Provides 290kj / 100g.

When ready to be eaten, non-astringent varieties will remain edible for up to 10 days.
Astringent varieties will stay edible for between four to five days.

WA - Outer Metropolitan Areas, South West, Manjimup, Pemberton.
*Imported stock available during local season.