Persimmon (kaki)

Description

Persimmon (kaki) is a sweet, fleshy fruit with an intense orange color and a smooth, shiny skin; Fuyu varieties are crunchy and can be eaten like an apple, while Hachiya ripens to an almost creamy consistency with honey-apricot notes. From a nutritional standpoint, persimmon is low in calories, rich in fiber, vitamins A and C, potassium, and antioxidants (beta-carotene, flavonoids), which support digestion, eye health, immunity, and cardiovascular protection. In the kitchen, persimmon is suitable for eating raw, in salads, desserts, baking, jams, compotes, and as an addition to cheeses and meats in contrasting flavor compositions. Unripe persimmons should be stored at room temperature to ripen (the process can be accelerated in a paper bag with a banana), while ripe fruits should be kept in the refrigerator for a maximum of a few days or frozen as puree.