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Japanese Persimmon Kaki Fused by Fiona Uyema

A Note About Kaki

Cuisine: Japanese
Keyword: kaki, persimmon, sharon fruit
Author: Fiona Uyema


I remember collecting buckets of Persimmon fruit – also called Sharon Fruit – with the elementary school children behind the local school where I worked in Japan. It reminded me of how we pick apples here in Ireland. In the past few years, I was delighted to see these beautifully coloured fruit in my local supermarket.
It is best eaten ripe otherwise it will be hard and bitter. To check if it’s ripe, just press on the skin and it should be soft to touch. A really ripe persimmon can be eaten by slicing the top off the fruit and scooping out the flesh with a spoon.
Persimmon and white chocolate cream are a marriage made in heaven in my recipe for Kaki Tart, which you can read here.
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