The kaki belongs to the Ebenaceae family and originates in China.
Production countries are mainly in tropical, subtropical and even temperate climates. Kaki trees are undemanding and adaptable, so that today it is possible to cultivate hardy and quickly maturing varieties. The kaki resembles a tomato in both shape and consistency. It has a thick, leathery skin, which should therefore be peeled away before consuming the fruit. Kakis are also edible when they are over-ripened. The soft, jelly-like pulp can be spooned out, similar to kiwi fruit.
Kakis are related to persimmons or Sharon fruit and are available in stores. Persimmons are usually larger and oval-shaped; and the pulp is firmer than the kaki’s pulp. The persimmon’s skin is thinner than the kaki’s, so that it can be eaten like an apple. Some varieties, especially in the unripen state, have high tannin content; which makes your tongue feel rough and dry. The tannin content decreases as the fruit matures. Its nutritional substances are distinguished by a high concentration of beta carotene vitamins.
Season: From October to March
Nutritional Value: Kaki – Swiss food composition database
Did you know...?
Kakis are sensitive to ethylene, a ripening gas. When kakis are stored with apples the ripening process is accelerated.
1 portion a day corresponds to: