Overview

• European retailers are stocking kakis through the colder months, with supply coming largely from Spain and Italy despite the fruit’s East Asian origins and China’s dominant production.
• Current guidance pegs the fruit at roughly 71 kcal per 100 g with about 12–16% sugar, notable potassium and vitamin C, beta‑carotene, and around 2.5–3 g of fiber.
• Consumers are advised to let firm fruits ripen at room temperature to reduce astringent tannins, to eat or refrigerate ripe kakis and use them within a few days, and to note that the skin’s palatability varies by variety and ripeness.
• The Sharon cultivar stands out for being seedless and low in tannins, allowing firm consumption with sweet skin and offering a generally longer shelf life than standard kakis.
• Articles cite antioxidants and early studies on possible cardiovascular benefits, but they emphasize moderation given a mid‑range glycemic index (about 50–60) and the relatively high sugar content, especially for people with diabetes.