Fruit – Vegetable – Tropical Fruits
The Kaki comes from East Asia and is found in Northern china, South Korea and Japan and is one of the oldest cultivated plants.
The 4 to 8 m high tree with a round crown loses its leaves in autumn, while the fruits continue to mature.
Today, Kakis are cultivated in plantations everywhere in the subtropics and are delivered all year round from different countries. Indeed, the “low-maintenance” Sharon fruits increasingly dominate the market, so the Kaki could become a rare exotic commodity.
In September and October we import from Spain and France, from February to April from Brazil, from April to June from Chile and New Zealand, from May to July from Peru and from September to December from California and Florida.
May be eaten raw.
Ripe fruit should be stored for a maximum of two days in the fridge. Kaki can be frozen with the skin, but not the petals. Post-maturation: stored room temperature two or three days.
Kakis taste best raw — with some citrus juice, orange or apricot liqueur, perhaps with whipped cream and/or ice cream as well. Best of all, they can be eaten with a pastry and a fork and spoon.