Seeds purchased from Japan and planted by Eleanor and Phil Lanigan have grown into flourishing trees bearing exportable, orange, juicy fruit.

Persimmons are the crop produced on Eleanor and Phil's Taupiri Gorge lifestyle block - one of about five persimmon orchards in the Waikato.
With intentions of growing some sort of crop, the couple moved from Huntly to settle on the four-hectare property in 1984.
After receiving advice from the Ministry of Agriculture and Forestry that persimmons would grow well in their area, they just went for it.
'We looked at a number of crops and persimmons just seemed to be the one,” says Phil
Getting started
Although starting from seeds is slower, it was the Lanigan's only option, as plants were costly.
Seeds were planted in pots and after successfully grafted, they were transferred to the orchard.
The Lanigans soon learnt that preserving bud woods in the family fridge made for unsatisfactory grafting strikes.
'Of course the fridge was the most opened door,” Eleanor laughs.
Five years after grafting, the trees produced a light crop, and four years later, the trees had matured.
Their lengthy process has paid-off; with two canopy hectares now full of 1500 productive trees.
About 6000-8000 trays of persimmons are produced per hectare, with 10-23 fruit in each tray, depending on size.
Their industry standard Fuyu – a non-astringent variety – is exported to South East Asia, Australia and Europe.
This variety was first brought to New Zealand in the early 1980s.
About 20 per cent of the fruit is sold in local supermarkets, and the Lanigans are also known for their road-side stall.
'We have regular customers from all over the country taking the back road just to purchase our persimmons, which is encouraging,” says Eleanor.
The industry in New Zealand
The Lanigan's persimmon orchard is one of about 80 around New Zealand, situated predominantly in Gisborne but also in Auckland, Northland and the Waikato.
Originally from China and cultivated for centuries in Japan, Phil says persimmons are their own group of fruit.
Introduced to New Zealand in 1873, the growing of persimmons has been tried in many locations, but failed due to climatic limitations.
Phil says persimmons thrive under sunlight to increase sugar levels and cooler night time temperatures ensure ripening.
Being situated in a valley protects fruit from frosts, although heavy rain is the Lanigans' biggest environmental issue.
Their season starts with winter pruning, clean-up sprays and a touch of lime sulphur to rid the bare branches of moss.

Phil says the industry has moved to softer sprays, applied less frequently.
'Spraying is the worst part of the job, but it's certainly regulated with a schedule and an audited dairy.”
Pest control is all year round, with a focus on deterring the common mealy bug.
Fertiliser is applied in spring when the trees start coming into leaf, and a reflective cloth is laid before flowering to reflect the sun.
The Lanigans began using this ‘significant growing aid' 10 years ago when their trees were growing inconsistently.
'The cloth, as well as improved pruning techniques, has helped get that balance. The cloth reduces ripening periods and increases the crop,” says Phil.
Summer is the busy season with fruit thinning – clipping off deformed fruit and plucking leaves – ensuring the crop is evenly spaced for growth and adequate air-flow.
Thinning also helps determine size and plucking regulates colour.
Trees are grown on a Ruakura Y trellis system. In summer branches are tied up to the wires, so they are held firm.
This is preparation for their six-week harvest in mid-May.
'Persimmons have been profitable for us,” says Phil.
'And even after 20 years, it's still a thrill when you get your harvest and see how much you've made.”
Eleanor largely takes care of the orchard, as Phil works full-time as an engineer at the Huntly Power Station.
However Eleanor employs half a dozen people, usually university students, during summer. Once picked, fruit is trucked to a packhouse where it is sized and graded, before being sent to an exporter.
The Lanigans would like to see the industry move to a single exporter, like kiwifruit has.
'With several exporters competing, the whole industry suffers,” says Phil.
Over the last few years, a high exchange rate has depressed returns, but the Lanigans remain optimistic for the season ahead.
Great tasting
The Lanigans enjoy eating persimmons and agree the fruit tastes best when they are glowing orange and not too hard nor too soft.
'They're very juicy and have a mango taste,” says Eleanor.
She says there are many ways of cooking with persimmons and a family favourite is pouring its thick pulpy syrup over ice cream.
A fulfilling venture
Eleanor and Phil like the diversity and flexibility in running an orchard, and enjoy the challenge of continually improving their fruit.
They entered the industry with little horticultural knowledge, apart from the fact that Phil grew up surrounded by orchards in Te Kauwhata, and Eleanor's father grew hot house tomatoes and strawberries.
The Lanigans' abilities to fruitfully cultivate have obviously improved, or some of that childhood DNA must have stuck, because they are now regarded as successful growers.
Those tiny seeds, purchased 20 years ago, have grown up to reflect the orchard's name – Glen Kaki – a little group of Japanese persimmon trees.

By Amy-Grace Smart