काकी फल ~ Kaki-Fruit

काकी...अभी पूरी तरह नही पका है।

इसको जापानी फल भी कहते हैं, फल के पूरी तरह पकने से पहले ही, पर्ण पात हो जाता है, जिससे ये वृक्ष केवल टहनियों और फलों के साथ दिखायी देता है (चित्र २), दूर से देखने से लग सकता है कि इन फलों को कृत्रिम रूप से टहनियों से चिपकाया गया है।

The most widely cultivated species is the Japanese Kaki Persimmon or Kaki (柿, kaki?) (Diospyros kaki), called "shizi" (柿子) in Chinese. These are sweet, slightly tart fruits with a soft to occasionally fibrous texture. This species, native to China, is deciduous, with broad, stiff leaves. Cultivation of the fruit extended first to other parts of east Asia, and was later introduced to California and southern Europe in the 1800s, and numerous cultivars have been selected.





Commercially, there are generally two types of persimmon fruit; astringent of which the heart-shaped Hachiya is the most common - and non-astringent, which can be eaten firm, most commonly sold as fuyu, which is squat like a tomato. Astringent persimmons contain very high levels of soluble tannins and are unpalatable if eaten before softening.



The astringency of tannins is removed by ripening by exposure to light over several days, or artificially with chemicals such as alcohol and carbon dioxide which change tannin into the insoluble form. This bletting process is sometimes jumpstarted by exposing the fruit to cold or frost which hastens cellular wall breakdown. These astringent persimmons can also be prepared for commercial purposes by drying.

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