Giumarra has announced that it will offer a new, proprietary persimmon variety, Sugar & Spice, this autumn, a cultivar that is shaped like a traditional Hachiya persimmon with a ready-to-eat texture like a Fuyu.
“We sampled Sugar & Spice last fall with a select group of customers, and the response to the flavour was overwhelmingly positive,” said Jeannine Martin, director of sales for Giumarra Reedley. “It is high Brix, with unique notes of fall baking spices and a touch of vanilla. Its texture is similar to a crunchy Fuyu. A creamier texture occurs when additional ripening happens at home, much like an avocado’s transitional ripening process.”
Sugar & Spice will be available mid-October, with the fruit grown in the San Joaquin Valley of California.
“We look forward to expanding our growing persimmon category with this proprietary new variety perfect for fall celebrations,” enthused Kellee Harris, western region business director for Giumarra. “Sugar & Spice is locally-grown in California and packed with nutritional value. It lends a burst of colour and flavour to salads and desserts.”
Sugar & Spice rounds out Giumarra’s fall persimmon program, which includes traditional Hachiya and Fuyu varieties.
“With the addition of Sugar & Spice and an overall increase in our persimmon programme, Giumarra is now the largest supplier of California persimmons in the US,” added Harris. “Our Fuyu persimmons just started shipping and our total persimmon programme will conclude in December.”
