Have you tried these? 😍
If you've seen me on Instagram lately with a handful of bright orange fruit that look a bit like tomatoes and behave nothing like them, those are kaki. You'll also see them sold as persimmons, and in UK shops often as Sharon fruit. Right now they're piled high at the markets here in the South of France, and they're one of my favourite autumn fruits: super sweet, properly delicious and wonderfully simple.
Watch the Reel: Kaki / persimmon on Instagram
This is the practical version: how to choose them, how to tell when they're ready, and three easy ways to eat them.
Kaki, persimmon or Sharon fruit: are they the same thing?
Pretty much, yes. Different shops and countries use different names for the same golden-orange autumn fruit:
- Kaki is what you'll see on the stalls here in France.
- Persimmon is the name most people use in English.
- Sharon fruit is the label you'll often find in UK supermarkets.
If you can't find "kaki" or "persimmon" on the label, look for Sharon fruit. Same colour, same "wait, is that a tomato?" look in the fruit bowl.
When is kaki season?
Autumn into early winter. From about October through December, the stalls here fill up with glossy orange kaki, often still wearing their little leafy calyx on top. Living in the South of France has made me much more seasonal with fruit: whatever is piled high at the market tends to end up in my kitchen, and November belongs to kaki.
How to choose a kaki: firm like an apple, or soft like jam
This is the bit that trips people up, and it's exactly what I explain in the Reel. There are two types, and you eat them in two different ways.
The firm-eating kind. These are the flatter, squat ones, often a Fuyu type. Once they're fully orange, you can slice them straight up and eat them like an apple. Crisp, sweet, no drama.
The jammy kind. These are the more pointed, acorn-shaped ones, often a Hachiya type. Don't eat these firm: they'll make your mouth pucker. Leave them until they're completely soft, like natural jam. When the fruit gives right the way under a gentle press, it's ready to scoop out with a spoon.
A handy shortcut: flatter usually means the firm-eating type, and more heart or acorn-shaped means wait until it's jelly-soft. If you're not sure, ask the stallholder. They always know.
How to ripen kaki at home
If you've brought home a pointed, firm one, patience is the whole trick:
- Keep it at room temperature, out of direct sun, with the calyx still on.
- Check it every day or so with a very gentle press.
- When it feels completely soft and looks glossy and deep orange, it's ready for a spoon.
The flatter, firm-eating kind can be eaten as soon as it's fully orange, so there's no waiting around.
Three easy ways to eat kaki
1. Sliced on yoghurt. Slice a firm kaki and spoon it over thick yoghurt for an easy breakfast or snack. A little sweetness from the fruit means you really don't need to add anything else. Scoop a jammy one over the top for something softer and more dessert-like.
2. In a salad. Thin slices of firm kaki add a crisp, sweet note to a savoury autumn salad. Pair them with peppery leaves and something creamy or salty to balance the sweetness.
3. Baked. Halve a firm kaki, bake until soft and golden, and serve warm with yoghurt or on its own. It's an easy, cosy way to enjoy them as the weather cools.
Or keep it simplest of all: eat the firm kind out of hand, and spoon the jammy kind straight from the skin.
Eat your skincare, autumn edition
This sits in the same world as the fruit jellies and broths I've been sharing lately: colourful, whole food on the plate first, rather than a bathroom shelf full of promises. Kaki is simply seasonal fruit done properly. No miracle claims, just a fruit I love eating right now.
Kitchen favourites and what's next
If you'd like to see the kitchen and wellness bits I actually use, they live on my shop page, and everything else I share is gathered on my links page.
Living down here has made me slower with food: good ingredients, what's in season, nothing fancy for the sake of it. I'm also working on something that brings more of that together, called Fernwell. It's coming soon, and I can't wait to tell you more.
Have you tried kaki yet? Tell me over on Instagram: yes, not yet, or "I thought they were tomatoes." 😂
Lots of love from the South of France,
Fern x
Food and lifestyle writing, not medical advice.