Below are the U-Pick orchards and farms for persimmons that we know of in this area.
Not all areas of New Zealand have persimmons orchards that are open to the public. If you know of any others, please tell us using the add a farm form!
Remember to always check with the farm's own website or Facebook page before you go - or call or email them if they don't have a website or Facebook page. Conditions at the farms and crops can change literally overnight, so if you want to avoid a wasted trip out there - check with the farm directly before you go! If I cannot reach them, I DON'T GO!
PLEASE report closed farms, broken links and incorrect info using the "Report Corrections" form below.
Persimmons, are a VERY tart and rare fruit. More popular in Asia, the Asian varieties have been introduced to North America and become popular. Native North American Fuyu persimmons (shown at top right) are flattened in shape.
The Asia hachiya persimmons are more elongated and a bit sweeter. All persimmons are exceedingly tart until the are dead-ripe and slight mushy in texture.
Uses:
Persimmons are typically made into jelly, but also used for their flavor in baked goods such as muffins, tarts and sauces. Persimmon berries also freeze well.
If you're looking for great, easy to follow recipes to make jelly, see these pages:
The exact timing of Persimmon harvest can vary depending on your location and climate, but it generally occurs in the summer months. In most regions, you can expect to start harvesting Persimmons from late July to early August.
Persimmons are an unusual fruit because they actually DO ripen after being harvested. In fact, it is BEST to pick the persimmons while they are hard, and allow them to ripen and soften in a cool basement. This avoid bug and bird danage.
Ripe Persimmons are soft, almost mushy, and have a bright orange color.
To harvest Persimmons, simply hold the branch beneath and gently pluck them off with your fingers. It's best to place a container or basket beneath the branch to catch them if they fall.
After harvesting, sort through the fruit and remove any damaged or overripe ones. Store them in a shallow container, preferably in a single layer, to prevent crushing and allow for proper airflow. Refrigerate them when they become ripe and soft; consume them within a few days for optimal freshness. If you have an abundant harvest, consider freezing them for longer-term storage.
Water bath canner with a jar rack
Pressure canners for gas, electric and induction stoves: Presto 23Qt or T-fal 22Qt
Canning scoop (this one is PERFECT)
Ball Blue book (most recent version)
Jars: 8oz canning jars for jams
Farm markets and roadside stands
Road trips and camping resources
Local Honey, apiaries, beekeepers
Consumer fraud and scams information
Home canning supplies at the best prices on the internet!
Maple Syrup Farms, sugarworks, maple syrup festivals
Environmental information and resources
Farms For Your Event for birthday parties, weddings, receptions, business meetings, retreats, etc.
Festivals - local fruit and vegetable festivals
Get the
most recent version of
the Ball Blue Book
With this Presto 23 quart pressure canner and pressure cooker, you can "can" everything, fruits, vegetables, jams, jellies, salsa, applesauce, pickles, even meats, soups, stews. Model 01781
You can make jams, jellies, can fruit, applesauce, salsa and pickles with water bath canners, like this Granite Ware 12-Piece Canner Kit, Jar Rack, Blancher, Colander and 5 piece Canning Tool Set