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)
• Oranges (47)
• Tangerines (50)
• Pomelos (25 to 50)
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.
Positive effects on human health
In the Asian region - the home of Kaki - the fruit is said to have various healing powers. For example, it can help relieve diarrhea 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.
What is certain is that the vitamin C contained in the persimmon fruit is good for the immune system and that our eyes benefit from the high content of vitamin A. Kakis are recommended especially for athletes, as they contain a lot of sugar. It easily and safely restores glucose stores after training.
Sharon fruit and persimmon
Sharon fruit and persimmon are varieties of kaki fruit and are thus closely related. Marking the difference between the three fruits is not easy, but if you look closely, you will notice differences in the shape of the fruit: 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 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 is a mixture of honeydew melon and peach.
Eating 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 cannot be eaten immediately. Because of the high tannin concentration, 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 skin can also be eaten, but its taste is not for everyone. If this is the case, you can easily remove the skin and then cut the fruit in columns. Alternatively, you can spoon the kaki out like a kiwi, if the fruit is too ripe.