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| Regional areas: | 3-4 business days |
| Remote areas: | 3-5 business days |
Diospyros kaki, better known as the Japanese Persimmon, Kaki Persimmon or Asian Persimmon in North America, is the most widely cultivated species of the Diospyros genus. The kaki is also among the oldest plants in cultivation, known for its use in China for more than 2000 years. The persimmon (kaki) is a sweet, slightly tangy fruit with a soft to occasionally fibrous texture. The spherical to oval fruit bearing the indented stem and four sepals, can weigh up to 500 grams. The smooth, shiny and thin shell ranges in shade from yellow to red-orange. The slightly lighter fleshed fruits can contain up to eight seeds and may have an astringent taste. With increasing maturity, the fruit softens, similar to a kiwi. The high content of tannin in the still-immature kaki provides a bitter component reminiscent of pear and apricot flavours, which becomes weaker with progressive maturation. The furry taste, caused by the tannins, is often reduced during the ripening process, or by frost. The very high proportion of beta-carotene (provitamin A) makes the kaki fruit nutritionally valuable.
