How and when to eat Persimon Kakis?
When you buy your first kakis of the year, make sure they are properly ripe. Some operators, in their effort to reach the market as soon as possible, sell kakis that are still too green, with a lower quality. When buying a kaki, if the skin surface looks greener instead of orange, most likely it is not yet ripe and therefore not suitable for consumption.
At the beginning of the season, it is normal for kakis to have a green area around the calyx, or bud. If the rest of the fruit is orange in colour, the kaki will be ripe for eating. Remember, don’t buy kakis if their skins are greener than they are orange.
The Designation of Origin establishes an “end date” every year for certified fruit being produced under the “Persimon®” brand. This way we ensure that all products reach consumers in perfect condition. Only from the start of the season up to the end date does our Designation of Origin authorise releasing certified products having undergone adequate ripening.
Bear in mind that skin colour may be more or less intense depending on the time of the season. The “Bright Red” season lasts over 4 months, so the state of ripeness and colouration varies depending on the time of the season.
Kakis are very sensitive fruits, so you may often find skin blemishes on the fruit in the form of small scratches or bumps that leave marks on the skin. Fruit contact with branches and leaves during growth is more than enough to cause these defects.
You may commonly find browner areas under the skin. When you peel a kaki and find browner or darker areas, don’t worry. This is normal and has no affect at all on the quality of the fruit.
When you’re at the store, if kakis are being sold bulk, handle them as little as possible. All excess handling, including the idea of pressing the fruit to see if it is soft or hard, causes this sensitive fruit to lose its best appearance. Out of respect to other consumers, try to avoid touching kakis as much as possible so as not to damage them.