Variety: Roxo Brilhante (Bright Purple)
Characteristics:
Firm Persimmon
Shape: Spherical and slightly flattened with thin skin.
Color: Orange or yellow, depending on the carotene content. The pulp is also orange.
Texture & Flavour: Sweet and distinctive flavour. The pulp is firm and crispy, turning softer over time, essentially composed of mucilage and pectin.
Soft Persimmon
Shape: Spherical and slightly flattened with thin skin.
Color: Reddish, depending on the carotene content. The pulp is also reddish orange.
Texture & Flavour: Very sweet flavour. The pulp is sweet and non-astringent (free from tannins), it has a gelatinous aspect and it is essentially composed of mucilage and pectin. The texture is soft and sometimes fibrous.
Nutritional
properties:
It has a sugar content that varies between 14 and 18% and it is a good source of minerals like potassium, calcium, phosphorus and iron, vitamins A, B1, B2 and C, and beta-carotene.
Nutritional composition
(per 100 g)
| Calories (g) 58 | Carbohydrates (g) 14,8 |
| Proteins (g) 0,6 | Potassium (mg) 228 |
| Iron (mg) 0,2 | Riboflavin (mg) 0,02 |
| Water (g) 82,6 | Lipids (g) 0,4 |
| Calcium (mg) 10 | Phosphorus (mg) 13 |
| Thiamine (mg) 0,03 | Ascorbic acid (mg) 11 |
| Carotene (mg) 1060 | Niacin (mg) 0,3 |
| Vitamin C (mg) 3,0 | Folates (ug) 7,0 |
| Sodium (mg) 5,0 | Magnesium (mg) 7,0 |
Packaging:
Soft persimmon | Cardboard box 30x50 (caliber 12 to 24); Couvettes of 4 persimmons
Hard persimmons | Cardboard box 30x50 (caliber 12 to 18)
Production calendar:
How to eat:
Normally, persimmons are eaten in fresh. However, despite being less known, there are some cakes, biscuits and mousses prepared with persimmon. To preserve this fruit out of commercial season, it can be used to make jams or it can be dried, a process that has the great advantage of preserving the fruit’s natural qualities without the need to add chemical or harmful products.
