Rojo Brillante Kaki

Origin: France and Italy

Description: Kaki, also called Persimmon, originated in China. It is among the oldest cultivated plants. It has been known to be used in China for over 2,000 years. The word kaki was borrowed from the Japanese kaki no ki, literally kaki tree. It was first introduced to Europe (France then Italy) as an ornamental plant, but around 1860, Kaki began to be known as a delicious fruit fit for consumption. Kaki requires full sun to fully mature and ripen. It is yellow-orange, thin-skinned rounded fruit with slightly flattened end. Its pulp is orange, sometimes reddish. Each fruit may bear between 1 to 8 seeds. The flavour of the Kaki is rich and sweet. Its texture is marvellously soft and unctuous.

Nutrition: Kaki are rich in carbohydrates, vitamins A and C. They are also contain calcium, sodium and phosphorus. They have been shown to have antioxidant and anti-inflammatory benefits.

How to use: Kaki are best eaten raw, when they are ripe. You need to slice them in half and scoop out their juicy flesh with a spoon. They are mostly enjoyed this way as a dessert but can also be used in salads or compotes.

How to store: Store Kaki in the refrigerator, with temperatures of 8 to 10 degrees. In the refrigerator Kaki can last for 3 to 4 days.