Come autumn, consumers can find classic kaki and persimmon in the market. Kakis are eaten with a spoon, have an intense red color, soft pulp, and gelatinous texture. Persimmons have orange skin and a hard and crunchy texture. Since they have such a different appearance, it's easy to think that they are two different fruits, but that's just not true: kaki and Persimmon are the same fruit - specifically the Rojo Brillante variety - but collected in two different stages.
The Rojo Brillante variety contains tannins (like wine or tea), so it is astringent. However, it loses this quality when it matures, just like the classic variety. Persimmon is harvested when it is still very firm and, prior to its commercialization, the astringency has been eliminated through a natural process that is poor in oxygen.
It should be noted that persimmon (with double m) is the name of this fruit in English and Persimon (with one m) is a registered trademark of the DO Ribera del Xúquer.
Source: lasprovincias.es
