Persimmon fruit are best eaten fresh, while they’re still fairly firm. There’s no need to peel – you can eat the skin. As well as eating them as they are, or in fruity desserts, we love them in savoury salads. A plateful of peppery mixed leaves, crumbled Stilton, toasted walnuts and sweet slices of persimmon makes a piquant treat.
They’ll last about a week at room temperature, or longer in the fridge. Fresh from the farm, so please give them a wash before eating.
Country of origin
Grown in Spain