Kakis, or Diospyros kaki, originated in China over 2,000 years ago and are now enjoyed worldwide, especially in warm climates. Rich in vitamins and antioxidants, they offer numerous health benefits. Commonly found in German supermarkets from October to April, kakis can be eaten raw or scooped like a kiwi. Sharon fruits, a milder variety, are firmer and seedless. Versatile in culinary uses, kakis enhance both sweet and savory dishes and can be stored in the refrigerator for freshness.
The Origin and Global Popularity of Kakis
Kakis, scientifically known as Diospyros kaki, have their roots in China, where they have been cherished for over 2,000 years. Today, this delightful fruit is cultivated across the globe, particularly thriving in warm, subtropical climates found in regions like Asia, the Mediterranean, and the USA. In recent years, kakis have made their way into German grocery stores, with various cultivated types including Sharon, honey apple, and persimmon becoming increasingly available on supermarket shelves.
Health Benefits and Consumption Tips
The exotic appeal of kakis lies in their remarkable sweetness paired with low caloric content, boasting approximately 70 calories per 100 grams. Rich in vitamin A and packed with vitamin C, fiber, and antioxidants, kakis are not only delicious but also nutritious.
In Germany, kakis are most commonly found in supermarkets from October to April, as they are harvested in the fall from southern European countries like Spain and Italy and shipped to Germany. For those looking for a quick and easy snack, kakis can be eaten with their skin on, which should be thoroughly washed beforehand. Simply remove the stem, any brown spots, and bruises, and slice the fruit into wedges for a refreshing treat akin to apples.
Alternatively, for a different approach, the fruit can be scooped out of its skin like a kiwi, especially when the flesh is soft. The flavor profile of kakis is a delightful mix of peach and cantaloupe, with subtle hints of vanilla. However, be mindful of their tannin content, as it can sometimes impart a bitter and fuzzy taste.
The antioxidants found in kakis, such as beta-carotene, are known to bolster the immune system and combat inflammation. Their high potassium levels also contribute positively to heart health, while the abundant fiber aids in digestion.
For a sweeter experience, varieties like Sharon fruit and persimmon offer a less tannic flavor, making them enjoyable even when not fully ripe.
Understanding Sharon Fruits vs. Kakis
So, what sets Sharon fruits apart from kakis? Sharon fruits are a specific variety of kakis that were developed in Israel. Named after the Sharon Plain, where they were first cultivated, these fruits are firmer and less sensitive than traditional kakis. Their taste is milder and sweet, with minimal bitter notes due to their low tannin content. Additionally, the skin of Sharon fruits is thinner, making them more popular for direct consumption, whereas kakis are often peeled or scooped out.
Visually, Sharon fruits are slightly smaller, have a more uniform shape, and feature a lighter orange hue compared to the more intense orange-red color of kakis, which are typically rounder and slightly flattened. When cut, it’s easy to distinguish between the two: Sharon fruits and persimmons are seedless, while kakis contain seeds.
Interestingly, the term ‘honey apple’ is often used to market this fruit more attractively in Europe.
Culinary Uses of Kakis
In the kitchen, kakis shine as a fresh snack or a flavorful addition to salads and smoothies. They can also be transformed into jams, chutneys, or used in baking. In Asian cuisine, dried kakis serve as delightful snacks or sweet treats.
Additionally, they can enhance savory dishes, especially meat and poultry. To create a delicious sauce, peel and chop the kakis, sauté them briefly with cooking fat and a touch of chili, then add vegetable broth. Let the mixture simmer, thickening it with cornstarch until a creamy texture is achieved.
For optimal storage, ripe kakis should be kept in the refrigerator, where they will last about a week. Unripe fruits can be left at room temperature to ripen naturally.