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Can you ripen kaki fruits?
A ripe persimmon has a pleasantly sweet and fruity taste reminiscent of a blend of pear, apricot and honeydew melon. The immature harvested fruits can best be ripened in the fridge.
Like many exotic fruits, the kakis are also harvested immature in the growing countries. In this way, the kaki fruits can be stored and transported for a long time before they go on sale. In commercial cultivation, the fruits are artificially ripened before sale. The treatment with ripening gas also neutralizes the tannic acid contained in the fruits, so that they no longer leave a furry feeling in the mouth when consumed.
Enjoy ripe fruits
The ripe kaki fruits have smooth, shiny, orange peel and very soft and juicy flesh. They contain many vitamins and have a nutritional value comparable to grapes. Depending on the variety, the fruits differ in size, shape and consistency. In the trade - especially in the winter months - the following varieties can be found:
Ripening immature fruits cool
The unripe fruits are very firm and can be kept for several months if properly cooled. The Sharon fruit and also the persimmon can be consumed easily without ripening. The kaki, which has the most flavor in its mature state, contains many tannins before it is ready for consumption, which is responsible for the unpleasant, furry feeling on the tongue.
The immature kaki fruits can be ripened in the fridge for several days to a few weeks. For particularly "persistent" specimens, temporary storage in the freezer compartment may also be considered. If the pulp is very soft, almost pudding-like, the kaki has reached the full aroma. The fruit can then be simply cut open and spooned out.
Tips & Tricks
If you have your own kaki tree, you can let the kaki fruits ripen on the tree. Long after it has thrown off the leaves, the fruits hang in the branches and become heavier and sweeter.