Caqui, Hachiya, Sharon Fruit, Persimmon...

We really look forward to this time of year when the local Caqui trees offer up their bright orange, plump fruit. There are one or two trees growing locally yet not many people eat the fruit. This means that we are often gifted a basket full in various stages of ripeness.

The Caqui (as it's known in Spain) is full of vitamins, minerals and tannins and is considered as the divine fruit. There are two types, the astringent and non-astringent varieties. The ones that grow in Spain are mainly the astringent variety which need to be picked when unripe and left to ripen slowly. Eat them before they are fully ripe and you'll probably never eat another, indulge when they are at their best and you'll never get enough of their soft, sweet and delicate perfumed taste. The secret is to eat them when the outer skin becomes easily pitted and the flesh inside is very, very soft and jelly-like - a stage known as bletted. Scoop out spoonfuls of divine fruit.

Many people we know have seen them on the supermarket shelves, or in a basket at the green grocers but few have taken the opportunity to buy and try. It's the same with many fruits and vegetables that are unfamiliar. I suppose it's because we don't know how to prepare them or how to use them in cooking or when they are ready to eat? We were the same with the caqui. We ow know that not only are they delicious when ripe but they are also very versatile and can be used in a wide range of dishes including sweet tarts, chutney, jams, cakes, biscuits... and so on. More ideas can be found here: Recipes

If you do see them around please try one but remember, you have to leave it to blet for it to be loved...

Further information about varieties and health benefits can be found here: Health Benefits