• kaki

      Kaki

      The kaki or Japanese persimmon is an autumnal fruit, it is very popoular thanks to its delicious, creamy pulp. In China the kaki is actually called the “bread of the gods”. The musician Giuseppe Verdi loved it very much! In Japan the kaki juice is used to prepare a light wine. The kaki is known for its energetic, tonic, laxative, liver protecting, calming and diuretic properties. Moreover it stimulates the nervous system. This kind of fruit is also beneficial for the milt, the pancreas, the stomach and the prostata.


      Furthermore it helps to cure dismenorrea, water retention and constipation, it alleviats cough and hiccup. This fruit can be eaten row with a teaspoon or converted into jelly or dry extract. It contains a lot of sugar, so there should be eaten only moderate quantities if there are affections like diabetes or overweight. A very precious kaki variety is that of Misilmeri in Sicily. Other vartieties are that of Campania. The more the peel is thin the more mature the fruit is. There exists another variety of kaki, which is similar to an apple. The kaki is very rich in potassium, calcium, phosphor, fibres, copper, vitamins A,C,K and has its origins in Japan. Its cultivation in Europe began in 1860. It’s a very delicate fruit and should therefor be consumed within 3 days and preserved in the fridge.