Storage

• In the shop: min. 0° C - max. 2° C
• Ethylene sensitivity: moderate
• Ethylene productivity: low
• At home: let them ripen in the fruit bowl. Once ripened, kaki can be kept in the refrigerator for another couple of days.

The Rojo Brillante variety keeps for 30 days. The older varieties have a shelf-life of a week), once ripe they keep another 2 weeks if kept refrigerated below 5 degrees. Highly ethylene sensitive!

Quality and ripeness

The old varieties of kaki contain a very high concentration of tannin while hard, even after they have coloured orange-red, which gives them an especially wry taste. The fruit must finish its ripening process and become soft: the tannin disappears completely, leaving the fruit very sweet and aromatic. The seeds in a kaki release a substance which breaks down the tannin. The fruit is ripe once it has become soft and its skin slightly waxy.

The new variety Rojo Brillante ripens much faster and remains firm (which gives it a longer shelf-life). In addition, it has no seeds and a deliciously sweet taste. 

Use

Kaki can be consumed including the skin like an apple, or cut in half and eaten with a spoon like a kiwi. The seeds are not edible! This sweet fruit lends itself well for all kinds of salads, with yoghurt, in juices, sauces, pies, etc. Ripe kaki (puree) can be easily frozen. Dice and fry in olive oil with some thyme and add to a salad (with goats cheese).

Did you know that...

• the kaki variety is elongated (not the sharon - a tomato-shaped variety)?
• kaki were traded between China and their neighbours as early as the 14th century?

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