Caqui, also known as persimmon, is a fruit native to Asia but has become increasingly popular in Spain. Its unique flavour and texture make it a staple during the autumn months, particularly in regions such as Valencia and Andalucia.
This article will explore the history of caqui in Spain, its traditional uses, how to care for the trees, and some common ways to enjoy this fruit.
History of caqui in Spain
The caqui originated in China and Japan, where it has been cultivated for over 2,000 years. In the late 19th century, the fruit was introduced to Spain, particularly to the Mediterranean region. The climate in areas like Valencia provided the ideal conditions for the cultivation of caqui, which has since flourished. Today, Spain is one of the largest producers in Europe, with much of the production focused on the “Rojo Brillante” variety, known for its bright colour and firm texture.
Tradition of caqui in Spanish culture
Caqui has become an important part of Spanish food culture, particularly in the autumn season. Traditionally, the fruit is harvested in late October and early November. It is often enjoyed fresh or used in a variety of dishes, including desserts and salads. In certain regions, the fruit is also dried, a method of preservation that enhances its sweetness and extends its shelf life.
How to care for caqui trees
Growing caqui trees requires a temperate climate and well-drained soil. Here are some basic guidelines for caring for these trees:
Climate and soil
Caqui trees thrive in areas with mild winters and warm summers. They prefer well-drained, fertile soil, though they can adapt to different types of soil as long as it is not waterlogged. Planting them in a sunny spot is essential for optimal fruit production.
Watering
Caqui trees need regular watering, especially during dry periods. However, overwatering can lead to root rot, so it’s important to ensure proper drainage. Water the trees deeply but infrequently to promote strong root growth.
Pruning
Pruning is essential to maintain the shape and health of caqui trees. It should be done during the winter months when the tree is dormant. Remove dead or weak branches to encourage new growth and improve air circulation around the fruit.
Fertilising
Caqui trees benefit from an annual application of organic compost or fertiliser in the spring. This helps promote healthy growth and fruit development.
How to enjoy caqui
Caqui can be enjoyed in a variety of ways. The two main types of persimmon in Spain are astringent and non-astringent varieties. The astringent types must be fully ripe before eating, while non-astringent varieties can be consumed while still firm.
Fresh
The most common way to enjoy caqui is fresh. Non-astringent varieties can be sliced and eaten like an apple, while astringent varieties should be soft and eaten with a spoon.
In cooking
Caqui can also be used in cooking. It is often added to salads, blended into smoothies, or used as a topping for yogurt or oatmeal. In Spain, it is also common to use the fruit in desserts, such as cakes and tarts.
Dried
Dried caqui is another traditional way of enjoying the fruit. The drying process concentrates the sugars, making it a naturally sweet and chewy snack. It can also be added to baked goods or enjoyed on its own.
Caqui, or persimmon, has a rich history in Spain and continues to be a beloved fruit during the autumn months. Whether eaten fresh, dried, or used in cooking, it is a versatile fruit with a unique taste. For those interested in growing caqui trees, following the proper care guidelines will ensure a healthy tree and a bountiful harvest.
Also read: Croquetas – their history, fillings, and regional preferences in Spain