The Loto di Romagna is a variety of persimmon (Diospyros kaki). The plant produces fruits of an intense yellow-orange color, round in shape, with a very thin and delicate skin, and an extremely sweet pulp.
The fruit ripens in October, November, and December, when the pulp changes color, turning from green to yellow-orange-red. Due to their high tannin content, freshly picked persimmons are rather unpleasant to the taste; for this reason, after harvest they must be left to ripen for some time in crates, or placed alongside apples.
It is a very hardy plant, requiring no pesticide treatments, and is therefore considered “naturally organic.”
Production Area
The persimmon is cultivated throughout the Romagna region.
Typical Characteristics
The Loto di Romagna is rich in vitamin A, as well as vitamin C, sugar, tannins, and mineral salts. Its jelly-like pulp contains simple sugars, potassium, and phosphorus, and it is considered a restorative for the nervous system and liver. It is also beneficial for digestion thanks to its high fiber content, and it has antibacterial properties.
It can be enjoyed fresh, eaten naturally by scooping out the pulp with a spoon after removing the stem, or served with whipped cream or sprinkled with cocoa powder.
Perfectly ripe persimmons can also be dried: after peeling, they are hung in a dark, cool, and ventilated place. They are excellent for preparing mousses, jams, and desserts, including ciambelle, soufflés, cakes, and tarts.
