What is the kaki fruit

The kaki is a fruit that is very successful.

It can be used for making fruit salad
or just eat it for dessert.

Visually the kaki looks like a large tomato, orange
taste in the mouth may be surprised.

The kaki is a climacteric fruit whose ripening can be controlled after picking
but it is best harvested when fully ripe, almost overripe.

The kaki left to the ambient air will continue to ripen naturally.
Like the banana, you can put it in a paper bag to speed ripening
or put together with apples in a plastic container covered with a non-perforated paper.

Once mature, it is possible to store in the refrigerator where
it will keep several days. It withstands freezing.

Origins of kaki:

kaki is the fruit of the persimmon tree, which can reach 15 feet high, native to eastern China.

Its fruit is about 10 cm in diameter and its color is orange. He was then cultivated in Japan where he became the national fruit, there are also over 800 varieties of persimmon.

This is the nineteenth century the kaki arrived in Europe, is based in Toulon and has a quick success.

Benefits of persimmon or kaki:

it is rich in sugar and contains 66 calories per 100 grams.
He is one of the most energetic fruit with bananas and grapes.

It also contains a large amount of vitamin C and pectin.
It also contains potassium, essential for muscle contraction.

How to choose a kaki:

you have to eat very ripe, because it is sweet and astringent side loses.
Rough appearance of the language is justified by its capacity diminishes tannin maturity.

The amount of sugar and pectin also increases with the maturity of the kaki
which makes it even more delicious.

If the kaki is not soft enough just to place it at room temperature
and wait a few days it becomes a little more mature.

It is eaten usually by cutting it in half and sipping pulpy and juicy flesh with a spoon.

Recipe of Kaki jam

Preparation time: 40 minutes
Cooking time: 10 minutes
Standby: 6 hours

INGREDIENTS:

2 kg of kaki pulp
2 kg of sugar jam Special
2 vanilla beans
Juice of 1 lemon

PREPARATION:

Take the pulp of the kaki.
Be careful not to scrape too much skin to prevent your jam is bitter.

Mix the pulp of the kaki in a bowl with the lemon juice, and pour the sugar.
Stir, add the vanilla bean, split and let marinate one hour.

Put into a large pot and bring to boil.
Cook at a rolling boil, stirring, for 7 min.

Put the jam in jars, previously boiled and dried.
Close the jars immediately and return them for about twenty minutes.

Enjoy the jam kaki.