Persimmon in season in Australia
Persimmon is in season in Australia from March to June, and at its peak from April to May. This is the cooler south; the tropical north has its own calendar.
At its best
Australian persimmons have a short season, with harvest running from late February to mid-June. The two main varieties grown here, Fuyu and Jiro, are non-astringent, so they can be eaten while still crisp, much like an apple. Fuyu are squat and rounded.
At the shop
Check which variety you are buying. Hachiya persimmons, which are oblong and acorn-shaped, are unpleasantly astringent until fully ripe, when they should feel as soft as a very ripe tomato. Fuyu can be eaten without softening.
Keeping it
Fuyu can sit in a cool, dry spot. Leave Hachiya on the bench for a few days, stored upside down, until they are very soft, and refrigerate them only once ripe. Peeling is optional, as the skin is edible, but take out the leafy stem and the firm patch under it.
Three dinners
- Persimmon and prosciutto salad Fuyu, sliced thin, with rocket.
- Chicken and persimmon rice bowl Fuyu cubes through warm rice with soy and sesame.
- Persimmon tart Hachiya pulp in a baked custard.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.