In the late 90s, we began eliminating astringency from our popular variety called “Rojo Brillante” or “Bright Red”. This caused a degree of confusion amongst consumers, who were used to the more traditional way of eating persimmons: overripe, with their intense red colour and almost jelly-like, soft flesh inside.
To make it easier to recognise this new way of eating persimmons, we introduced the registered trademark “Persimon®”. The aim was to tell the consumer via this brand that our kakis were now ready to eat. We grow orange kakis with firm, crisp flesh.
