Origin
Grown in Spain, particularly in the fertile Mediterranean growing regions around Valencia, where persimmon cultivation has become an important part of the local agricultural heritage. Originally native to East Asia, the kaki fruit has been cultivated in Spain for generations and is now particularly celebrated for its vibrant orange colour, generous size and naturally sweet flavour.
Why We Stock It
Our Spanish kaki fruits are carefully selected for their beautiful appearance, juicy flesh and delicate sweetness. With their smooth, glossy orange skin and wonderfully rich, honey-like flavour, they make a delicious seasonal addition to the fruit selection. Their naturally sweet taste and soft, succulent texture make them equally enjoyable on their own or incorporated into a variety of dishes.
Best Used For
Perfect for enjoying fresh as a simple, naturally sweet snack. Depending on ripeness and variety, they can be enjoyed sliced while still firm or eaten with a spoon once beautifully soft and ripe. They are delicious in fruit salads, smoothies, desserts, cakes and puddings. Their delicate sweetness also pairs wonderfully with yoghurt, nuts, soft cheeses, citrus, cinnamon and autumnal salads.
Storage
Store at room temperature until ripe, away from direct sunlight and excessive heat. Firm fruit can be left to soften naturally over several days. Once fully ripe and soft, refrigerate and consume promptly to maintain the best flavour and texture.
Care
Wash thoroughly before eating. If the fruit is firm and non-astringent, simply remove the leafy calyx and slice into wedges or rounds, enjoying with or without the skin. If the fruit is a traditional astringent variety, allow it to ripen until very soft before eating, as consuming it too early can leave an unpleasant dry sensation in the mouth. The beautifully soft flesh can be scooped out with a spoon and enjoyed straight from the fruit.
