Kaki

Some kaki are astringent while firm because they contain tannins. Let these ripen until very soft and jelly-like before eating; crisp, non-astringent types can be eaten while firm.

A crisp type is ready when its skin is bright and unblemished and the fruit feels firm, like an apple. An astringent type should feel very soft all over, with the flesh almost spoonable.

Yes: wash it, remove the leafy calyx, then eat it whole or slice it. For very soft kaki, cut it in half and scoop out the flesh with a spoon.

Keep firm kaki at room temperature, away from direct heat, until it reaches the texture you want. Refrigerate ripe fruit and eat it within a few days; keep it separate from bruising or very soft fruit.

Yes. Freeze ripe kaki whole, then thaw it until soft and scoop out the sweet flesh, or peel and freeze the flesh in portions for smoothies and baking. The thawed fruit will be too soft to serve in neat slices.

Its honeyed sweetness pairs well with sharp cheese, toasted nuts and bitter leaves such as rocket. Add crisp slices to a salad, or stir soft flesh into porridge, yoghurt or cake batter.

Use firm kaki in place of apple in cakes and muffins, diced into small pieces; it is sweeter and softer, so reduce added sugar if the recipe allows. Very ripe kaki works better mashed into a loaf cake than used as apple-like chunks.