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Kaki fruit, also called sharon, comes from China and Japan, where it is valued for its nutritive and therapeutic properties. At present, it is cultivated mostly in Spain, Italy, Brazil, Israel and South Asia.

Product information

Kaki is a red and orange fruit up to 9 cm in diameter, tomato-like, with four leaves at the bottom. Its pulp is very sweet and tastes best when slightly softened after harvesting.
Kaki is a valuable source of vitamins A and C. It contains more fibre than apple and has anti-oxidative properties.

Kaki fruits are very tasty. Most commonly consumed raw, rarely dried. A perfect ingredient of jams and marmalades or other preserves (wine, liqueurs).

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New Zealand
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