Kaki fruit (persimmon)
Of the family of the ebenaceas, of the genus Diospyros, kaki is a berry or reddish orange with rounded shape that can be slightly square or oblong, which at the time of collection is coated with a whitish waxes of matte color that is mechanically removed after harvest.
It has a peculiar system of reproduction, as there may be trees dioecious (male and female flowers on different foot) in the order Fagales (with male and female flowers on the same foot) and hermaphrodite (trees with flowers complete). There is a tendency to planting greater numbers of female dioecious tree, the fruits can curdle without the need for pollination by parthenocarpy, and the presence of the chalice, even when it is next to the maturity, it is essential in the berry set, since it is a source of cytokinins (if is removed you can mean that they do not thicken the fruit).
Primarily there are two types of varieties, the astringents such as the bright red and the non-astringent as the Sharoni.
The astringency is a natural feature of the kaki and they need to be removed for their flavor more enjoyable.The production of bright red and Sharoni allows us to supply the market kaki from October to January.
in addition to its sweet taste, the kaki is very appreciated for its high vitamin A content in the form of beta carotene and also contain vitamin C, folic acid, and soluble fiber.