There are two main types of persimmons: the astringent variety, which is high in tannins and need to be fully ripened before it can be eaten, and the non-astringent variety, which is lower in tannins and can be eaten when it’s still firm. Hachiya, Eureka, and… the Rojo Brilliante are some of the popular astringent varieties, while Fuyu, Sharon, Chocolate, Jiro, and Giombo are the common non-astringent types.
The Rojo Brilliante, which translates to “Bright Red,” is traditionally grown in the region of Valencia, in southern Spain. Its thin skin transitions from a subtle yellowish hue to an eye-popping orange-red as the fruit ripens. When ripe, it offers an intense burst of sweetness and flavor.
The tasty Bright Red persimmon has no bone, and unlike other varieties, its pulp is hard. Instead of scooping the flesh out as you would for softer variants, it can be peeled and cut with a knife, just like an apple.
The Bright Red is considered one of the best-tasting persimmon varieties, while it also benefits from a firmer, less gooey texture. They are also very rich in vitamins A and C and potassium and are excellent antioxidants.
Today, almost all of the world’s production of Bright Red persimmons is grown in Spain, in the Northern Hemisphere. From there, it’s exported to more than 70 countries around the world. But climate and growing conditions in Spain mean this desirable variety is only available from early October to late January (just four months).
Our project extends the availability of the Bright Red persimmon from February/March to May/June by producing it in Paraguay, in the Southern Hemisphere. Two other small farms grow this variety in the region (one in Peru and one in Uruguay), but their production will come to European markets in late May because of their temperatures and latitude. Hence, there’s a market window from February to May where our Paraguayan Bright Red persimmon is the only one available.
Today, almost all of the world’s production of Bright Red persimmons is grown in Spain, in the Northern Hemisphere. From there, it’s exported to more than 70 countries around the world. But climate and growing conditions in Spain mean this desirable variety is only available from early October to late January (just four months).
Our project extends the availability of the Bright Red persimmon from February/March to May/June by producing it in Paraguay, in the Southern Hemisphere. Two other small farms grow this variety in the region (one in Peru and one in Uruguay), but their production will come to European markets in late May because of their temperatures and latitude. Hence, there’s a market window from February to May where our Paraguayan Bright Red persimmon is the only one available.
Today, almost all of the world’s production of Bright Red persimmons is grown in Spain, in the Northern Hemisphere. From there, it’s exported to more than 70 countries around the world. But climate and growing conditions in Spain mean this desirable variety is only available from early October to late January (just four months).
Our project extends the availability of the Bright Red persimmon from February/March to May/June by producing it in Paraguay, in the Southern Hemisphere. Two other small farms grow this variety in the region (one in Peru and one in Uruguay), but their production will come to European markets in late May because of their temperatures and latitude. Hence, there’s a market window from February to May where our Paraguayan Bright Red persimmon is the only one available.
persimmons are a delicious and nutritious fruit with many health benefits. They are rich in antioxidants, fiber, vitamins, and minerals. They can help improve digestion, boost immunity, promote healthy skin, reduce the risk of chronic diseases, and support overall health and well-being. Read more in our brochure download
"a honey-like sweetness with hints of cinnamon," emphasizing their beauty and nostalgic taste reminiscent of home.
"the prosciutto of fruit" when hung and aged, and hails them as a quintessential California ingredient used innovatively in dishes and decor
a "workhorse" fruit tasting like a plum-pear cross, advising chefs: "Don't be afraid of them because they seem so exotic. They're very approachable."
“Because there’s vitamin A or carotenoids in persimmons, if you eat them with a source of (healthy) fat, you’ll get greater absorption and greater health benefits.”
Persimmons are “particularly high in polyphenols,” which may help blunt blood sugar spikes after meals.
Persimmons contain “plant compounds such as tannins, flavonols, antioxidants, and a lot of fiber,” and may support inflammation, vision, digestion, and heart health.
Paraguay Farming
Santa Maria de Fe,
Misiones,
Paraguay.
Request the Brochure
