About a month ago, Kingsburg Orchards in California’s Central Valley launched its Percinnamons®, a persimmon variety and brand name in one. “Supply for us is good this year, but it is still in an infancy stage since it is the first year of production,” says Chad Allred – Vice President with Kingsburg Orchards. The company is expecting to ship 30,000 cases this season and hopes to double its volume next year.
One month harvest window
Percinnamon® harvest just started around Halloween and is expected to wrap up right before Thanksgiving. The fruit variety should be available in stores until the end of November with a shelf-life of more than three weeks if stored in the refrigerator. “At the PMA show, we received some great feedback from retailers and other shippers and as a result, we are shipping Percinnamons® throughout the continental US and Canada,” mentioned Allred. They are available in 2 lb. pouch bags as well as single layer cartons and 8 ct. and 9 ct. consumer boxes.
The idea to start growing Percinnamons® was originated by an increased interest from customers in recent years. “We responded to our customer’s requests about four years ago by planting new trees and further increased acreage during the past three seasons. The younger trees are just now bearing fruit and overall production will increase each year.”
High brix level
Allred shared that consumer education is key for this particular persimmon variety. Unlike some other varieties, the Percinnamon® can be eaten fresh, just like an apple. “It is great for salads, but they can also be grilled for desserts,” shared Allred. It has a bit of a cinnamon taste and the brix level ranges from 16-18, which is very high for a persimmon. The name is not only derived from its taste, but also from the fruit’s internal flesh. “When you cut the fruit, it has some natural brown spots and it looks like the inside has been sprinkled with cinnamon,” finished Allred.
For more information:
Chad Allred – Vice President
Kingsburg Orchards
Tel: (+1) 559-897-2986