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The Rojo persimmon is a non-astringent variety that lacks a core, seeds, and tannins. They have an oblong shape with an orange pumpkin color on both their skin and flesh. When ripe, this persimmon possesses layers of flavor, reminiscent of pear, dates, and brown sugar with nuances of cinnamon. Their texture varies from crisp and succulent when young, to a tender and gelatinous texture as they mature.
Persimmons are highly versatile as they can be eaten fresh out of hand, added raw to cold dishes, or added to cooked applications like roasts, sauces, jams, and jellies. They can be sliced and used as a topping for pies, tarts, yogurt, and toast. Cooked down and pureed, can be used to make persimmon cakes, bread, puddings, ice cream, and pie filling.
Persimmons can be kept at room temperature, but if preferred, can be refrigerated. Do not to store persimmons near apples or other ethylene-producing fruits as they are ethylene sensitive and will ripen and spoil quickly when exposed.