Kem Ormond: Why persimmon trees deserve a spot in New Zealand gardens

Persimmons in Kem Ormond's window. These will be used for eating, baking and desserts. Photo / Phil Thomsen

Kem Ormond is a features writer for The Country. She’s also a keen gardener. This week, she’s writing about the orange, tomato-shaped fruit of the gods!

The name “persimmon” comes from putchamin, a word from the Algonquin language (indigenous to North America) meaning “a dry fruit”.

Funnily enough, they are classified as berries due to their botanical structure.

Originating from China, there are approximately 2000 persimmon varieties, with the most common commercial types being Hachiya and Fuyu.

American folklore says that when cracking open a persimmon seed from a ripe fruit, the shape inside will either resemble a fork, spoon, or knife.

If the inside of the seed looks like a fork, the area can expect a mild winter; a spoon, a lot of snow; and a knife, bitter cold “cut like a knife”... but maybe take this with a grain of salt!

I wonder how many of us had a persimmon tree in our parents’ garden as a child, or have purchased a house that came complete with a persimmon tree.

Well, I have, and it has taken me well over 50 years to appreciate this beautiful tree.

Not only for its glorious fruit, but also for how beautiful it can look in winter with just the fruit hanging on the bare branches, almost art-like.

Even if you do not like persimmons, the tree can be a real talking piece in your garden.

I have been asked often what sort of fruit trees I have planted in my garden, and I have to admit that I have sometimes overlooked the persimmon tree, and I shouldn’t because they are such a joy on a bleak June day, that you can’t help but smile.

Persimmons are in season in New Zealand between May and July.

They require a long growing season (seven months) to mature fruit.

This limits the fruit to warm northern regions in New Zealand, so if you live in Dunedin, maybe not such a great idea to plant one.

They are not keen on cold spring winds and prefer to be planted in the full sun.

Old varieties were astringent, and the fruit almost needed to be well and truly overripe to be eaten.

New varieties, such as the popular Fuyu, are non-astringent, known for their squat, tomato-like shape and can be eaten while still crisp.

Deciduous with broad leaves, it grows into a lovely, neat, and compact-shaped tree and can easily be fan-trained or espaliered.

The Fuyu fruit, when ripe, is a deep orange colour, simply stunning when there’s not a lot of colour happening in the garden.

If you are going to leave the fruit on the tree, you may attract a lot of hungry birds, although I have seen trees fully laden with fruit around the district.

You will find other varieties have a more red-orange or yellow-orange colouring to the fruit.

The fruit is mostly eaten raw like an apple, but can be used in salads and baking, or you can experiment by slicing and adding additions like cheese and honey sprinkled with a few seeds.

Try adding to a smoothie or baking them with your bread mixture.

If I were to describe the taste, I would say it is sweet because of the high glucose content, the flesh is jelly-like, and it has a faint honey taste or even mango or pumpkin, depending on the variety.

The best idea is for you to try one for yourself.

They are a reliable source of nutrients and minerals, including Vitamin A, Vitamin C, and potassium.

They keep longer if they are at room temperature, so rooms with air conditioning are ideal to keep your persimmons in top condition.

Persimmons kept in a fridge will go soft more quickly than if left at room temperature.

So, if you are thinking about a tree as a centre piece in your vegetable garden, why not consider a persimmon?

It will appeal to the bird lover, artist, and gourmet cook in you!