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Kaki persimmon

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kaki kaki

55.00 HRK
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Japanese persimmon (Diospyros kaki), better known as the kaki persimmon or Asian persimmon is the most widely cultivated species of the Diospyros genus. The persimmon (kaki) is a sweet, slightly tangy fruit with a soft to occasionally fibrous texture. This species, native to China, is deciduous, with broad, stiff leaves. When ripe, this fruit comprises thick pulpy jelly encased in a waxy thin-skinned shell. It has a soft jelly-like consistency and is best eaten with a spoon.

The kaki tree reaches a size of up to ten meters. It is similar in shape to an apple tree. Its deciduous leaves are medium to dark green, stiff and equally wide as long. It blooms from May to June. Trees are typically either male or female, but some produce both types of flowers. Kaki trees typically do not bear until they are 3 to 6 years old, flowers appear in the spring. The spherical to oval fruit, bearing the indented stem and four sepals, can weigh up to 500 grams. The smooth, shiny, 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 fruit. The high content of tannin in the still-immature kaki provides a bitter component reminiscent of pear and apricot flavors, which becomes weaker with progressive maturation. The furry taste, caused by the tannins, is often reduced during the ripening process or by frost. The high content of the carotenoids, beta-carotene, along with some lutein and alpha-carotene makes the kaki fruit nutritionally valuable.

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10 seeds
Read 6346 times Last modified on Thursday, 28 January 2016 06:02
55.00 HRK
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