Persimmons (Kaki)

Properties & Manufacturing

• Fruit description & origin:

Persimmons, also known as kaki, originate from East Asia and are now cultivated in many regions. Dried persimmons use the ripe, aromatic fruit as the base.

• Manufacturing process: Selection & Preparation:

Ripe persimmons are washed and, depending on the variety, cut into slices or bite-sized pieces. For some products, the skin may be removed to produce a more uniform final product.

• Drying: The fruits are gently dried, usually by air drying or low-temperature methods. This process concentrates the natural sugar content and enhances the fruity flavors.

Taste & Consistency:

Taste: Dried persimmons are characterized by an intense, sweet and fruity taste.

• Consistency & appearance: The consistency is usually soft and slightly chewy – a characteristic feature of dried fruits.

• Persimmons vary in color from warm orange to darker brown tones, depending on the variety and the drying method.

Nutritional values & health aspects:

• Fiber & Vitamins: Dried persimmons are a good source of fiber, which aids digestion.

• They contain important vitamins, especially vitamins A and C, as well as various secondary plant substances.

• Minerals & Sugar:

• Minerals such as potassium are present in concentrated form.

- free from additives and preservatives

Allergens & Special Instructions

• Allergen-free:

• Persimmons are among the fruits that are generally low in allergens and do not contain classic allergens such as gluten, milk, soy or nuts.