The persimmon is a subtropical fruit, and the best habitat for its cultivation in Europe is to be found in certain areas of Spain. In fact most of the Spanish production of persimmons is destined for export, mainly to the European market.
The persimmon is a rounded fruit with a thin, smooth skin whose color may vary –according to the variety– from yellow to purple, and it can even be bright red. In fact there is a variety called Brilliant Red whose cultivation is protected by a Protected Designation of Origin (PDO) label, awarded to persimmons from the Ribera del Xúquer, in the Valencian Community.
Consumers can choose between persimmons with soft gelatinous flesh which is eaten by spooning it directly out of the skin, and another variety with a harder and firmer texture. The fruit is very fragile and must be handled with great care, both during harvesting and in the distribution and transport stages.
The main areas of cultivation of this subtropical fruit in Spain are the provinces of Castellón and Valencia (Region of Valencia), and certain areas of Andalusia.
With regard to its nutritional properties, the persimmon is an important source of vitamins A and C, as well as potassium and sugars.