Kaki fruit (persimmon) – the autumn jewel
Nutrition
Persimmons are naturally sweet and light, with only 70 kcal per 100 g. They are a source of fibre, supporting a balanced diet1,2
Seasonality
Kaki fruit is harvested in autumn (October–December), making it one of Europe’s seasonal highlights. Spain is the EU’s leading producer, particularly in the Valencia region3.
Usage
Sweet and smooth, kaki fruit can be enjoyed fresh, sliced into salads, blended in smoothies, or used in autumn desserts.
Kaki fruit is originally from East Asia, where it is known as the “fruit of the gods.” It was introduced to Europe in the 19th century and has since become a seasonal favourite4.
n Spain, kaki fruit has become a symbol of modern agriculture, with growing popularity in both domestic and export markets. The fruit is strongly associated with Valencia, where it plays a role in local identity and gastronomy.
Sources:
1. USDA FoodData Central – Persimmons, raw
2. EFSA EU Register of Nutrition and Health Claims
3. Eurostat Fruit Production Data 2022; MAPA – Ministerio de Agricultura, España 2023; FEPEX
4. Encyclopedia Britannica – Persimmon, 2021