Kaki Ribera del Xúquer PDO

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The Kaki Ribera del Xúquer PDO is a fruit belonging to the Rojo Brillante variety.

Production Method

It is obtained via parthenocarpy meaning that the fruit grows without fecundation, therefore it is seed-less. Growing does not require much attention but irrigation is important, it must be frequent and in the production area, it is carried out via the carpet method. Harvesting takes places at the end of September and lasts until the beginning of November, when the fruit reaches the correct level of maturity, which can be seen from their colour. When harvested, the peduncle is cut in a way that the chalice stays attached to the fruit.

Appearance and Flavour

The Kaki Ribera del Xúquer PDO has a rounded shape, slightly elongated with a maximum diameter of 61 mm. At the time of harvest they have a yellow-orange colour, when matured they become an intense red. They have a semi-adherent peel of medium thickness. Inside the flesh is consistent to the touch; it is of an orange-red colour and of an intense red when the fruit is mature. When mature its flavour is particularly sweet while before maturation it is acidic and astringent.

Production Area

The production area of Kaki Ribera del Xúquer PDO is located in many municipal areas belonging to the district of Valencia, in the Autonomous Community of the same name.


Rojo Brillante persimmons from which Kaki Ribera del Xúquer PDO are obtained grow naturally after planting at the margin of a field in the Community of Calet. The first homogeneous planting took place in 1960.


The Kaki Ribera del Xúquer PDO should be kept in a fresh and ventilated room to help maturation. The flesh can be frozen and preserved with sugar. They are eaten fresh or as an ingredient in various desserts. They can enrich fruit cakes or fruit salads. The flesh can be used in the preparation of creams, ice creams, sorbets, jams and sauces. They go very well with Oporto wine or with Brandy and other fruits in the preparation of a wide variety of sweets. Or with a particular recipe for dried salted cod and with scallion.


Kaki Ribera del Xúquer PDO is sold in two different classes: Classic with soft flesh and Persimon with hard flesh. The product is packed in boxes according to their size for transportation to markets where they are sold loose.

Distinctive Features

The mild climate and alluvial ground, compact and rich in nourishment, due to its vicinity to the River Júcar, give Kaki Ribera del Xúquer PDO their characteristic flavour. The climate also influences the shape of the fruit, in the hotter and drier areas the ratio between height and diameter is greater.