TIPO PERSIMMON
The Tipo persimmon is available on the market from October to December. This variety of persimmon is very widespread in the northern regions of Italy. The plants are highly productive and produce large, sweet fruit.

CALENDAR FOR TIPO PERSIMMON VARIETY

JAN

FEB

MAR

APR

MAY

JUN

JUL

AUG

SEP

OCT

NOV

DEC

Harvest period

Market presence

MINIMUM QUALITY CHARACTERISTICS
Appearance
Clean, healthy fruit, smooth with no residue.
Evenly ripened.

Colour
Skin: even yellow-orange
Pulp: bright orange-red, seedless
Skin color scale: upon picking 3-4, edible 7-7.5

Shape
Round

Flavor and texture
Soft, compact and very sweet pulp.

Refraction index
Consumption: 23-24

Pulp hardness
For consumption: not measured, since the fruit must be compact but soft, almost squishy

Sale period
From 10^th October to 10^th December

Storage
This type of persimmon, when ready to eat, may be refrigerated at 8-10 °C for 3-4 days.

Handling
Handle very gently at all times.

Things to avoid
Since the product is extremely sensitive when ripened properly for eating, avoid stacking containers or fruit on display at the sales outlet.

Notes
Prolonged storage of the product at over 20 °C may accelerate the ripening process.

VAINIGLIA
The Vainiglia variety of persimmon, created in Florence, has been cultivated in Italy for quite some time. This persimmon is available on the market from October to December.
This variety, with its distinctive chocolate-colored pulp, is extremely widespread in the southern regions of Italy.

CALENDAR FOR VAINIGLIA VARIETY

JAN

FEB

MAR

APR

MAY

JUN

JUL

AUG

SEP

OCT

NOV

DEC

Harvest period

Market presence

MINIMUM QUALITY CHARACTERISTICS
Appearance
Clean, healthy fruit, smooth with no residue.
Evenly ripened.

Colour
Skin: reddish yellow-orange
Pulp: bronze, dark bronze

Shape
Round, slightly flattened at the ends

Flavor and texture
Soft pulp, average sweetness.

Refraction index
Consumption: 23-24

Pulp hardness
For consumption: not measured, since the fruit must be compact but soft, almost squishy

Sale period
From 10^th October to 10^th December

Storage
This type of persimmon, when ready to eat, may be refrigerated at 8-10 °C for 3-4 days.

Handling
Handle very gently at all times.

Things to avoid
Since the product is extremely sensitive when ripened properly for eating, avoid stacking containers or fruit on display at the sales outlet.

Notes
Prolonged storage of the product at over 20 °C may accelerate the ripening process.

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