The Diospyros kaki, which bears the coveted persimmon fruit, is one of the oldest plants in cultivation that dates back more than 2,000 years ago in China. There are different varieties of kaki, some are astringent (bitter) and some are not.

Centuries ago, this fruit made its way to Spain’s Ribera del Xúquer region near Valencia. Valencia provided the ideal terroir for the flourishing persimmon orchards that took root. Fortuitously, 50 years ago, a new variety of persimmon emerged in Ribera del Xúquer and it was named “Rojo Brillante.” So unique was this variety, it was granted a: new name, persiMon® (spelled with one ‘m’); a trademark and special designation of origin status (D.O) conferred by the Spanish government. In 1998, a Regulatory Council was established to oversee the implementation of strict quality controls surrounding the entire value chain production of persiMon® fruit.

Spain is the largest exporter of persimmons in the world. Ribera del Xúquer is the only region in Spain where the persiMon® is grown. This region boasts more than 5,000 producers who are registered as certified persiMon® growers. In 2013, this region was responsible for the production of more than 72 thousand metric tons of persiMon®.  Apart from domestic consumption and shipments to the European Union, approximately 6,000 metric tons of the persiMon® are shipped to other countries from Ribera del Xúquer. A passion for persiMon® among global consumers has been building in recent years and as a result production has increased by 11 per cent, year-over-year, to meet global market expansion and demand. Production is expected to reach 80,000* metric tons in 2014. However, supply is limited, so when persiMon® is in market from October to January, consumers need to seize the opportunity.

What makes persiMon® unique is that although firm to the touch, the fruit is ripe and ready to eat. Other persimmon varieties must be consumed when they are soft.

The outer skin of a persiMon® from Ribera del Xúquer is shiny orange and is longer in shape than other varieties. Occasionally, the fruit will have blemishes on its skin, which is caused by branches or leaves that gently rub the fruit when it is still on the tree; however, the quality and flavour of the fruit is not impacted. Its seedless flesh is sweet and renders a delicious flavour whether eaten fresh, tossed into a salad or as an ingredient in a variety of recipes.

A persiMon® contains seven essential nutrients and is high in fibre (6 g per fruit, double the amount found in a peach, banana or orange). They are an excellent source of vitamin A, manganese as well as magnesium, potassium, folate, vitamin C and vitamin K. One medium persiMon® has approximately 120 calories.

persiMon® are ideal for incorporating into daily meals and snacks. For instance, a few slices can be added to cereals, salads or as a dessert topping.

Not all persimmons are created equal. Look for persiMon® from Ribera del Xúquer (trademark symbol, spelled with one ‘m’) to ensure superior-quality and an unparalleled eating experience.

About Kaki persiMon® from Ribera del Xúquer

D.O.P. Kaki Ribera del Xúquer, was established in 1998 to oversee the implementation of strict quality controls surrounding the entire value chain production of persiMon® fruit. Since 2001 it is a Protected Denomination of Origin by the European Union. It represents almost 6,000 registered producers and 15 packers with more than 4,000 hectares of production in the province of Valencia, one of the most important growing regions of kaki in Europe.

For more information about persiMon® from Ribera del Xúquer, please visit www.persimoncanada.com or contact:

Heidi Kim
Argyle Public Relationships
E: hkim@argylepr.com 
P: 416.968.7311 x237

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