The Rojo persimmon is a non-astringent variety that lacks a core, seeds, and tannins. They have an oblong and rounded shape?with an orange pumpkin colour on both its skin and flesh. When ripe, this persimmon possesses layers of flavour, 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. Fruits are ready for harvest when skins are deep orange, and unlike most other persimmon types, have no astringency and are ready to eat when still firm.
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, yoghurt, and toast. Cooked down and pureed, can be used to make persimmon cakes, bread, puddings, ice cream, and pie filling. Complimentary flavours include ginger, vanilla, nutmeg, cream, brown sugar and maple. Other compatible flavors are herbs, such as basil, arugula, and mint, along with citrus, balsamic vinegar and nut oils like hazelnut and walnut. Fuyu 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.