Rojo Brillante Persimmons
Estimated Inventory, lb : 0
Description/Taste
Rojo Brillante persimmons are a large varietal, averaging 6 to 8 centimeters in diameter, and have an elongated, oval, to oblong shape with blunt, curved ends. The variety is typically harvested when it has reached 250 to 300 grams in weight and is capped with a green to dark brown, brittle, papery calyx. The fruit’s skin is thin, smooth, taut, and glossy, showcasing variegated pale orange, dark orange, and red-orange hues. Underneath the skin, the orange flesh is initially firm, dense, and aqueous with a crisp consistency. If the fruits are left to mature, they will soften, developing a gelatinous, succulent, and delicate feel with a tender, jelly-like pulp. It is important to note that Rojo Brillante persimmons can be eaten firm or soft, depending on the type. Classic Rojo Brillante persimmons must be softened before they are edible, while branded Rojo Brillante persimmons under various trademarked names are treated to be eaten immediately. A distinct feature of any Rojo Brillante persimmon is its seedless nature. Occasionally, tiny brown specs may appear within the flesh, but this is a natural indicator of sugar and is not a sign of decay. Rojo Brillante persimmons are edible raw and contain a high sugar content, creating a sweet, spice-filled, and subtly tangy flavor with peach, apricot, mango, and vanilla-like undertones.
Seasons/Availability
Rojo Brillante persimmons are available in the fall through winter, spanning from mid-October through January.
Current Facts
Rojo Brillante persimmons, botanically classified as Diospyros kaki, are a specialty Spanish variety belonging to the Ebenaceae family. The seasonal fruits grow on deciduous trees reaching 4 to 5 meters in height and are favored for commercial production for their productivity, growing 300 to 400 kilograms of fruit per year. Rojo Brillante persimmons were discovered as a chance seedling in the 20th century in Valencia, Spain. The variety’s name roughly translates to “bright red,” a descriptor given for the fruit’s colorful red-orange skin. Rojo Brillante persimmons are an astringent type of persimmon, but they are sold in two forms in commercial markets. The first form, their “classic” style, is the fruit in its normal form. The astringent fruits must be allowed to ripen and become soft and jelly-like before they are eaten. The second form, fruits marketed under PersiMon® and Kaki PersiMon® DOP brands, are pre-treated before sale to remove astringency, allowing them to be eaten when crisp and firm. Astringency is removed by storing the harvested persimmons in modified atmospheres where the fruits are enriched with CO2, causing the tannins to transition from soluble to insoluble so they will no longer be perceived on the palate. Rojo Brillante persimmons are also known as Red Diamond persimmons and Ribera del Xúquer and are valued for their commercial versatility, being sold in two forms, sweet flavor, and multi-purpose use, incorporated into fresh and cooked culinary preparations.
Nutritional Value
Rojo Brillante persimmons are a source of vitamin C to strengthen the immune system, fiber to regulate the digestive tract, calcium to protect bones and teeth, and magnesium to control nerve functions. The variety also provides some vitamin A to maintain healthy organs, vitamin E to guard the cells against the damage caused by free radicals, potassium to balance fluid levels within the skin, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and other nutrients, including zinc, copper, folate, and vitamin K. Persimmons contain lycopene, a natural pigment in the fruit responsible for the red-orange coloring. Lycopene also provides antioxidant-like properties to support the overall health of the body. In some folk medicines throughout Europe, persimmons are used to help reduce body pains and headaches.
Applications
Rojo Brillante persimmons have a sweet, fruity, and vanilla-like flavor suited for fresh and cooked preparations. It is important to note that there are two forms in which Rojo Brillante's persimmons are sold. The classic style requires the fruits to be ripened before being eaten. These fruits can only be consumed when they are soft, gelatinous, and cannot be eaten firm. The second type, the most common form in commercial markets, is fruits treated to remove astringency. These Rojo Brillante persimmons can be eaten firm and crunchy. Rojo Brillante persimmons can be eaten like an apple, consuming the skin and flesh. The fruits can also be sliced into salads, mixed into grain bowls, or cut and layered on toast as a sweet topping. Try adding Rojo Brillante persimmons to appetizer dishes such as caprese, crostini, or carpaccio. The fruits can also be dipped whole in toffee, used as a taco garnish, pureed into gazpacho, or piled as a topping over porridge. In addition to fresh preparations, Rojo Brillante persimmons can be incorporated into baked goods and desserts, including tarts, crisps, parfaits, cheesecakes, and ice cream. The fruits can also be used as flavoring in mousses, pavlovas, and parfaits or added to savory dishes such as casseroles and soups. Rojo Brillante persimmons can be simmered into jams and jellies, dried, or juiced for various beverages like smoothies and shakes. Rojo Brillante persimmons pair well with tomatoes, cucumbers, peppers, onions, cloves, arugula, nuts such as almonds, hazelnuts, and walnuts, cheeses including Manchego, feta, and mozzarella, and fruits such as pomegranates, bananas, and avocados. Whole, unwashed Rojo Brillante persimmons will keep for several weeks to months, depending on the type and maturity, when stored in a cool, dry, and dark place. The fruits can also be frozen for extended use.
Ethnic/Cultural Info
Rojo Brillante persimmons are locally known as Kaki Ribera del Xúquer in Spain. The name is derived from the Valencia region, where the variety is cultivated. Xúquer is a river that irrigates the fruit trees while providing essential nutrients for the soil within that area. The region is known for its fertile soil and has been called the “Garden of Spain” for its production of flavorful crops. Beyond the region, Rojo Brillante persimmons have also acquired the nickname of the “Star of Valencia,” as they are one of the region’s top commercial crops and bear a distinct star shape in the center of the fruit. The variety became so popular in the late 20th century that it was given a Protected Designation of Origin in 1998 and is guarded by a group of the same name. The Denomination of Origin group is comprised of over 6,000 farmers in Valencia, and most of the farms are small, family-run operations that have been growing the persimmon variety for several generations. This group manages the production, marketing, and export of the fruits from Valencia and strives to protect the Spanish variety's quality, flavor, and characteristics.
Geography/History
Rojo Brillante persimmons are native to Spain and are descendants of ancient persimmon varieties originally introduced from East Asia. Persimmons have been growing in the Spanish regions of Andalusia, Catalonia, and Valencia since the 17th century, and the trees were initially utilized for their wood to make cabinetry and fruits as a culinary crop. Rojo Brillante persimmons were discovered growing as a natural mutation of the Cristalino, also known as the Crystalline variety, planted in the Ribera Alta region of Valencia around the mid-1950s. This region is known for its fertile soil and mild climate, characteristics created by the presence of two rivers, Xúquer and Magro. These rivers are said to bring nutrient-rich soil from the mountains and spread this soil throughout the lowlands where persimmons are cultivated, contributing to the fruit’s unique flavor and coloring. After its discovery, Rojo Brillante was selected for commercial cultivation, and by the mid-20th century, several family-owned and operated farms in Valencia were producing the fruits. Persimmon farmers initially sold their crops domestically, including Rojo Brillante, and exported their fruits on a small scale to France. In the late 20th century, a new technique was implemented to remove the astringency from Rojo Brillante persimmons. Initially, Rojo Brillante persimmons were left on the counter until the color changed and the flesh became soft and jelly-like. The Ribera Cooperative, along with the Institute of Agricultural Research, conducted studies around the removal of astringency, eventually allowing the fruits to be eaten firm after undergoing a systemic process of storage and treatment. Rojo Brillante persimmons were released in 1997 under the brand names PersiMon®, Kaki PersiMon®, and Ribera del Xúquer. In 1998, the Protected Designation of Origin “Kaki Ribera del Xúquer” group was established to protect the production of the Spanish variety and was later recognized by the European Commission in 2001. Today, Rojo Brillante persimmons are grown under several protected names in Valencia, and production has slightly expanded to include Huelva, Murcia, and other Spanish regions. Outside of Spain, Rojo Brillante persimmons were introduced to areas in Eastern Europe and Central Asia, including Ukraine, Russia, Georgia, and Azerbaijan. Rojo Brillante persimmons are also seasonally exported from Azerbaijan to Kazakhstan and are labeled under the name Red Diamond persimmon. The Rojo Brillante persimmons featured in the photograph above were sourced through a market near Almaty, Kazakhstan.
