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Where does Kaki come from?
The kaki fruit will appear in our supermarkets starting in September and, with its richly bright orange, not only pleases the eye, but in the mature state, it particularly pleases the palate. It has its origins in China and Japan.
Next article Cultivate exotic kakipflanzenThe origin of the kaki tree - one of the oldest cultivated plants of the earth - is suspected in East Asia. The majority of commercially available fruits are still from East Asian countries:
The kaki fruit is also grown in other countries with subtropical climate, z. In Southern Europe and the USA. A refined form of persimmon is the Sharon fruit, which is cultivated on the Sharone plain in Israel for export purposes.
Kaki, Sharon or Persimon fruit?
All names are the tasty berry fruits of a Diospyros kaki - the fruit tree of the ebony family (Ebenaceae). Often the names are used as synonyms. The species differ not only according to their origin, but also according to the nature of the fruits.
Kaki
The fruits of Diospyros Kaki are large and spherical, have a firm, smooth shell, which may be colored in varying degrees of orange depending on the degree of ripeness. The classic kaki fruit has a very soft, juicy, jelly-like flesh when ripe. The hard fruits are practically inedible because they cause a furry feeling in the mouth due to the tannins. The kakis come to us from Asia.
Sharon
The Sharon fruit is a breed from Israel. Their fruits are smaller and flatter than the kaki fruits. They look more like tomatoes. Their advantage is that they can be stored longer and eaten in the hard state, since they contain hardly any tannins. They also have a thinner shell.
persimmon
This breed is native to eastern North America. The fruits of Diospyros virginiana are relatively small and have an oval shape. They have - like the Sharon fruits - firm pulp and also taste in the not fully matured, hard state pleasantly sweet and fresh after a mixture of honeydew melon, pear and apricot.
Tips & Tricks
An inedible due to the high tannin content Kaki fruit can be eaten after a short storage in the freezer. The flesh softens after freezing, but loses its strength and can then be spooned out of the shell.
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