The persimmon (known as kaki) is a sweet, slightly tangy fruit with a soft to occasionally fibrous texture. Native to China, this fruit with broad, stiff leaves has been introduced to our region long time ago, and is now a fruit that announces fall season!
Persimmon is rich with pro-anthocyanidin, a type of tannin which give the immature fruit an astringent and bitter taste. As the fruit matures, the tannin levels are reduced.
Although kaki fruits are harvested while immature, they are only edible when allowed to rest and soften.
Immature fruits are stored under room temperature, with either banana or apple to accelerate their ripening. The fruits are put together in a box, bowl or bag and covered: the ethylene gas produced by the apples and bananas allow persimmons to ripe.
Ripe fruits have a soft jelly-like consistency and hence are eaten with a spoon.
Persimmons are rich in a an array of vitamins such as vitamin A, vitamin C,vitamin E and vitamin B6, as well as dietary fiber, manganese, copper, magnesium, potassium, and phosphorous.
In Lebanon, persimmon is known as “kharma” and is harvested in autumn. The colors of kharma trees during fall, create beautiful landscapes. Kharma are also processed into jams and juice.
