We’re not sure if a lot of people are familiar with the Kaki, but hey, that is what we’re here for, providing you with some insight! The Persimmon always reminds us of the fact that the holidays are on their way and the year is coming to its end….ah sounds so melodramatic, but we are getting there in Japanese bullet train speed if you ask us (noticed the segway insert there?)! This fruit finds its origin in Asia, and most of us call it by its Japanese name, the Kaki fruit.
- Is the fruit of various species of trees in the genus Diospyros. The most widely cultivated species is the Asian persimmon, Diospyros kaki, and no wonder we call it a plain Kaki, let’s not complicate things!
- Like the tomato, Persimmon/Kaki in terms of botanical morphology is in fact a berry
- To peel or not to peel the fruit, that’s entirely up to you!
- Since the fruit is super sweet, beware that it contains a high level of fructose. However, Persimmons contain a significant percentage of Vitamin A, C, B-complex and loads of manganese, fiber, copper and phosphorus
- It’s low in fat and contains different kinds of phytonutrients, flavonoids and antioxidants, such as beta-carotene, lycopene, which have anti-inflammatory benefits and protect blood vessels….Complicated names, amazing effects!
Tip: It sounds quite obvious, but a Kaki should always be eaten in a ripe state. If you buy the fruit and it’s still kind of hard, let it ripen on your counter until the color is as deep orange as it can get. Not only will it be sweeter, but also will have a softer, more delicious texture to it