Kakis are orange, about tomato-sized fruits, which originally come from Asia. They are mainly in winter season in Germany - usually they are available in the period from October to December. Kakis are perfect in winter for a healthy snack. They contain many valuable ingredients - they are especially recommended because of their high vitamin A content. Read more about the healthy effects of the exotic fruit and learn how to eat kakis properly.
Kaki: healthy ingredients
Mature kakis taste wonderfully sweet and are reminiscent of a mixture of apricot and tomato. On the other hand, immature fruits are rather tart. This is because they contain relatively many tannins - more specifically tannins. The riper the fruit, the lower its content of tannins. Tannins have an astringent effect and are responsible for the furry taste left by unripe kakis in the mouth.
Besides tannins, there are many other ingredients in the exotic fruit. Kakis are considered healthy especially because of their many vitamins. Although at 16 milligrams per 100 grams they contain less vitamin C compared to other fruits, they are a good source of vitamin A. 100 grams contain about 270 micrograms of provitamin A. Vitamin A is especially good for our eyes, but also for our eyes healthy skin and mucosal cells important.
Calorie content of Kakis
Kakis contain relatively few calories. 100 grams have 71 calories, a whole fruit brings it to about 107 calories. Compared to some other fruits, however, kakis are a bit calorie-rich. For example, other winter fruit varieties contain slightly less calories per 100 grams, for example:
- Kiwis (50 kcal)
- Oranges (47 kcal)
- Mandarins (50 kcal)
- Pomelos (25 to 50 kcal)
Kakis are about 80 percent water. In addition to water, 16 grams also contain relatively many carbohydrates. This relatively high carbohydrate content for fruit also explains the slightly higher calorie content. In addition, kakis contain about two to three percent fiber, which ensure that the consumption of sweet fruit also has a positive effect on digestion.
In the Asian region - the home of Kaki - the fruit is said to have the most diverse healing powers:
- For example, it should help you with diarrhea to relieve the symptoms.
- In addition, the juice of unripe fruits should have a positive effect on blood pressure.
- The fruit stalk, on the other hand, is said to alleviate coughing.
So far, however, these effects could not yet be scientifically proven.
What is certain is that the vitamin C contained in the persimmon is good for the immune system and that our eyes benefit from the high content of vitamin A. Kakis are also recommended especially for athletes, as they contain a lot of sugar. This way, empty glucose stores can be refilled quickly after training.
5 Facts about Kakis - © istockphoto, bhofack2
Sharon fruit and persimmon
Sharon fruit and persimmon are cultivated varieties of persimmon and thus closely related to the fruit. To keep the three fruits apart is not easy, but if you look closely, you will notice differences in the shape: While the kaki has a round shape, the persimmon is rather oval and the sharon fruit a bit flatter. In addition, Sharon fruit and persimmon have a yellowish color, while kakis are orange.
The fruits also differ in their origin. While most kakis come from China, Japan and Korea, Sharons are grown primarily in Israel, Italy, Spain and South America. Sharon fruits are particularly attractive to the trade because they contain significantly less tannin than kakis. As a result, they taste milder and can be eaten even in the hard state. The taste of the Sharon reminiscent of a mixture of honeydew melon and peach.
Eat kakis properly
When buying a kaki you should make sure that it is neither too soft nor too hard. Soft fruits quickly develop pressure points, while hard kakis can not be eaten immediately. Because of the many tannins they taste very bitter and lead to a furry coating on the tongue. That's why hard kakis are best left to ripen for a few days. Like kiwis, the fruit softens over time.
Before eating, you should first remove the leaves. With ripe fruits, the shell can be eaten, but their taste is not for everyone. If this is the case, you can easily remove the shell as with an apple and then cut the fruit in columns. Alternatively, you can spoon the kaki out like a kiwi.