柿  KAKI - Japanese Persimmon - Diospyros kaki


Texture/Flavor Profile
The Japanese persimmon, or Kaki, has a sweet, mildly tangy flavor with a soft, jelly-like texture when fully ripe. It can also be eaten firm like an apple.


Availability/Seasonality
Kaki is harvested in autumn, typically from October to November in Japan, and represents the season with its vibrant orange color.


About
Kaki is a cherished fruit in Japanese culture, with over 800 varieties, though less than 100 are widely cultivated. It is known for its unique flavor and vibrant orange hue, often used in both fresh and dried forms.


Preparation
Enjoy Kaki fresh, sliced into wedges, added to salads, or as a dessert topping. The fruit can also be dried (hoshigaki) for a chewy, sweet snack.


Nutritional Value
Kaki is rich in dietary fiber, vitamin A, and vitamin C, offering immune-boosting benefits and aiding digestion.


Selection and Storage
Choose bright orange persimmons for ripeness. Store at room temperature to ripen further, or refrigerate to maintain freshness.


Summary
Kaki is a versatile, nutrient-rich fruit with deep cultural significance in Japan. Its sweet, unique flavor makes it perfect for various dishes.