Khaki / Caki / Kaki (Diospyros kaki)
Diospyros, comes from the Greek God and divine pyros, wheat , "God's wheat," "Wheat divine" or "Bread of the Gods", referring to the edible fruit of some species. Kaki
epithet comes from the name given to the fruit in Japan and this country one of the main producers.
Family: Ebenáceas
Source: Asian. From southern China began its spread across the East Asia , it is believed that these fruits were introduced to Japan from China, probably through the Korean peninsula sometime during the Heian Period (794-1185).
There are legends of how it was spread by a Buddhist monk from Japan who, traveling on foot, subsisting mainly with light weight and nutritious dried persimmons that I had, he was scattering the seed passing through all the villages they passed through. ( Kaki - persimmon - is the color (and flavor) of Fall in Rural Japan (again) by Avi Landau, October 2010).
Other Names: Japanese persimmon, lotus Japanese, Chinese persimmon, Hi go, Barrel, Rosewood, Sharon Fruit, Lodoñero, Caquinero, persimmon, Zapote.
Khaki black or black sapote (Diospyros digyna) is native to Mexico , its fruit has green skin and white flesh that turns black when ripe.
"astringent" , which can only be eaten fresh when fully ripe (otherwise they are rough on the palate) and "no astringent" , milder flavor, which are the most requested for consumption.
The astringency of tannins depends on the content of the pulp and removed when they reach maturity, but it is also possible to eliminate artificially by drying, heating or soaking in a little alcohol, one of the methods mentioned is exposure to alcohol vapors (sake, whiskey, brandy, etc..).
In Japan, sweet persimmon or amagaki , is what can be eaten when ripe and are sold fresh in stores, and astringent persimmon or shibugaki. is that can not be eaten raw but can be made edible (and sweet) with proper procedures.
The best known are the China Persimmon (D. kaki) , Japan's (D. Lotus) and the American (D. virginiana).
is a fruit of great nutritional value, contains vitamins, contains carbohydrates (fructose, glucose) and low fat and protein, also referred to its high water content.
addition to its nutritional properties has great ornamental value for its beautiful foliage and colorful its fruits. In the U.S.
the culture was started at the beginning of the nineteenth century and in Europe towards the end of the century, later spread to South America. Grown in most subtropical regions. The main producing countries are Japan, China, USA, Brazil, India, Israel and Europe, Italy and Spain.
is the national fruit of Japan and Korea
epithet comes from the name given to the fruit in Japan and this country one of the main producers.
Family: Ebenáceas
Source: Asian. From southern China began its spread across the East Asia , it is believed that these fruits were introduced to Japan from China, probably through the Korean peninsula sometime during the Heian Period (794-1185).
There are legends of how it was spread by a Buddhist monk from Japan who, traveling on foot, subsisting mainly with light weight and nutritious dried persimmons that I had, he was scattering the seed passing through all the villages they passed through. ( Kaki - persimmon - is the color (and flavor) of Fall in Rural Japan (again) by Avi Landau, October 2010).
Other Names: Japanese persimmon, lotus Japanese, Chinese persimmon, Hi go, Barrel, Rosewood, Sharon Fruit, Lodoñero, Caquinero, persimmon, Zapote.
Khaki black or black sapote (Diospyros digyna) is native to Mexico , its fruit has green skin and white flesh that turns black when ripe.
500/600 Av Lavalle, Resistencia (Chaco, Argentina)
cultivation in the East is very old and there are hundreds of varieties depending on the astringency of the fruit (only in Japan are mentioned around 800 varieties). Are "astringent" , which can only be eaten fresh when fully ripe (otherwise they are rough on the palate) and "no astringent" , milder flavor, which are the most requested for consumption.
The astringency of tannins depends on the content of the pulp and removed when they reach maturity, but it is also possible to eliminate artificially by drying, heating or soaking in a little alcohol, one of the methods mentioned is exposure to alcohol vapors (sake, whiskey, brandy, etc..).
In Japan, sweet persimmon or amagaki , is what can be eaten when ripe and are sold fresh in stores, and astringent persimmon or shibugaki. is that can not be eaten raw but can be made edible (and sweet) with proper procedures.
The best known are the China Persimmon (D. kaki) , Japan's (D. Lotus) and the American (D. virginiana).
is a fruit of great nutritional value, contains vitamins, contains carbohydrates (fructose, glucose) and low fat and protein, also referred to its high water content.
addition to its nutritional properties has great ornamental value for its beautiful foliage and colorful its fruits. In the U.S.
the culture was started at the beginning of the nineteenth century and in Europe towards the end of the century, later spread to South America. Grown in most subtropical regions. The main producing countries are Japan, China, USA, Brazil, India, Israel and Europe, Italy and Spain.
is the national fruit of Japan and Korea
The raccoon and Khaki
"A Native American legend tells how the raccoon can say exactly when a persimmon is ripe for eat a extraordinary gift that cost him dearly. It is a very important skill, because if the fruits are picked the day before to make us quite sour pucker your mouth and if we get one day depues and are too soft to eat.
According to legend, a man was called by the Great Spirit to take a trip, he explained that it was a spiritual journey and not the body and should not eat or drink until the task had been completed.
But unfortunately the man was not prepared for a trip of this nature, as when it came to a grove of persimmon trees and saw the fruits, could not resist the temptation. The man stopped and ate their fill.
The Great Spirit became angry and told the man who never could complete the trip because he had disobeyed and would have to spend the rest of his days running around the ground like a small furry creature.
man begged and begged his forgiveness, but the Great Spirit stood firm.
The man was transformed into a raccoon, an animal that leaves its mark as a human being, use your hands like a man, and has the ability to know when the time is right for harvest Persimmon. " (" Raccoon and the persimmon ", Native American folk tale) Links
CULTIVATION OF PERSIMMON (The khaki growing), Portal InfoAgro.com
Khaki in Portal Forums
"A Native American legend tells how the raccoon can say exactly when a persimmon is ripe for eat a extraordinary gift that cost him dearly. It is a very important skill, because if the fruits are picked the day before to make us quite sour pucker your mouth and if we get one day depues and are too soft to eat.
According to legend, a man was called by the Great Spirit to take a trip, he explained that it was a spiritual journey and not the body and should not eat or drink until the task had been completed.
But unfortunately the man was not prepared for a trip of this nature, as when it came to a grove of persimmon trees and saw the fruits, could not resist the temptation. The man stopped and ate their fill.
The Great Spirit became angry and told the man who never could complete the trip because he had disobeyed and would have to spend the rest of his days running around the ground like a small furry creature.
man begged and begged his forgiveness, but the Great Spirit stood firm.
The man was transformed into a raccoon, an animal that leaves its mark as a human being, use your hands like a man, and has the ability to know when the time is right for harvest Persimmon. " (" Raccoon and the persimmon ", Native American folk tale) Links
CULTIVATION OF PERSIMMON (The khaki growing), Portal InfoAgro.com
Khaki in Portal Forums
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