Overview
- Kakis are widely available from October to April in Europe, with in-season supply largely from Spain and Italy and off-season imports from Peru and South Africa.
- Unripe original kakis can taste astringent due to high tannins, whereas Persimone and Sharon cultivars are bred with fewer tannins and can be eaten crisp.
- When fully ripe, halving and spooning works best; the peel is edible—especially on Persimone and Sharon—but should be washed thoroughly.
- Kakis provide beta‑carotene along with vitamins K, E and C and useful fiber, while their sugar content means roughly 70 kcal per 100 grams.
- Let firm fruit soften at room temperature for two to three days; brown spots are usually harmless, but very soft, jelly-like fruit should be eaten quickly and keeps about two days in the fridge.