It appears to be a very popular variety in Europe/Spain but almost unknown here. Is there anyone growing this here in the US?
When does it ripen? How does it compare flavor wise with other astringent persimmons such as Saijo or Hachiya? I like the soft, pudding like texture and flavor of the astringent persimmons and dont really care that much for the ‘Fuyu’ type.
We have relatively cool summers in the Pacific Northwest: Fuyu doesn’t ripen some years here. Would Rojo Brillante require a lot of degree days to ripen?