My Mother has two types of persimmon trees in her backyard. This year she has a bountiful harvest. The oriental persimmon, aka Kaki, is native to China, Korea and Japan. They have been cultivated for centuries. The persimmon plant was introduced to California in the mid 1800's.
The bright vermillion colored acorn shaped variety is very attractive. Called Hachiya, the fruits are astringent even if they appear ripe. The fruit is also extremely tannic and it leaves an unpleasant sensation in the mouth. If you wait until the fruit is very soft, the meat should be sweet. The other way, much more labor intensive, is to peel the skin then hang them in the sun to dry.
Fuyu Kaki, round and squat variety is ready to eat when its skin is orange In color. The meat is crunchy with subtle sweetness. Fuyu Kaki is low in fats and calories, and it is delicious in salads. In some cultures, Fuyu Kaki is consider as the “King of all fruits” because of its health benefits such as: flavonoids, antioxidants, phyt
onutrients, gallocatechins and betulinic acid, a tumor inhibitor.
In Italy, I tried wonderful tasting Kaki, acorn shaped type, but cultivated so it was no longer astringent. In Spain, the fruits is called Caqui and grown in the Valencia region. I am looking forward to enjoying them.
Aloha -- Cathi