Persimmon (Diospyros kaki) TOMATERO

Persimmon (Diospyros kaki) 'Tomatero'

Traditional early PCA variety with exceptionally sweet flesh.

'Tomatero' is an older, proven Spanish persimmon variety known for its high sugar content and early ripening. Its name (derived from tomato) refers to the shape or color of the fruit at full maturity. It belongs to the PCA group (Pollination Constant Astringent), which means the fruits are hard and astringent (tart) at harvest. They are consumed only after fully softening (when the flesh becomes jelly-like and sweet) or after astringency removal treatment.

Key Highlights:

• Very early variety: Ripens as early as the beginning of October (approx. 25 days earlier than 'Rojo Brillante').
• High sugar content: Very sweet taste (almost 22 °Brix).
• PCA type: Classic persimmon type eaten when soft (bletted).
• Vigorous growth and good tree vitality.

Origin and Registration

• Country of origin: Spain (traditional variety, predecessor of modern cultivars).

Variety Characteristics

Tree

• Growth: Vigorous, semi-erect crown.
• Flowering: Blooms in early May (same time as 'Rojo Brillante'). Produces only female flowers.
• Bud break: Late March (mid-early).
• Leaves: Broadly elliptical, large.

Fruit

• Size and Weight: Medium-sized, average 130 g.
• Shape and Color: Oblong, slightly square in cross-section. Skin is orange at harvest, flesh is yellow-orange.
• Flesh: Firm at harvest, softens later.
• Taste: Exceptionally sweet and aromatic when ripe.
• Consumption: Not meant for fresh consumption directly from the tree (astringent). Must be left to ripen (blet) until the flesh softens and loses its tartness.

Resistance and Requirements

• Resistance: Vital variety, tolerates standard growing conditions well.
• Frost: Suitable for warmer regions and sheltered locations (similar to other Spanish varieties).

Cultivation Recommendations

• Location: Sunny, warm.
• Usage: Ideal for lovers of very sweet, soft persimmons.

Harvest and Storage

• Harvest time: Early, harvested at the beginning of October.
• Consumption maturity: Occurs later, around November, after the fruits soften.