Kaki: the best fruit of autumn
Life in the Peaceable Cherifian Kingdom
A short video came up on my feed about an ancient Japanese technique of dying silk fabrics. It’s called Kaki Shibu. The process involves crushing persimmon fruit, extracting the juice and letting it ferment for one year. The browns, reds and orange hues were so vibrant and natural.
It is the middle of persimmon season here in Morocco. I love the soft and sweet texture of persimmons and during the season, they are my early morning breakfast. “Kaki” is the local word in Darija for persimmons. Could there be a connection between Japanese and the Moroccan dialect? So I asked Gemini 3.
Yes, the Moroccan word “kaki” is a direct connection to the Japanese word “kaki” (柿).
Wow. It seems the fruit is a native of China but widely cultivated in Japan. The Japanese word “kaki” became “Diospyros kaki” when introduced to Europe and the Mediterranean region in the 1800s. All these nations - France, Spain, Italy, Greece, etc. — kept the word kaki.
The use of the word “kaki” spread to Morocco, likely via French influence, which is why it is the common term used in the country today.
Kaki in English does not sound very appetizing. I chuckled a little when I initially heard the word to describe sweet persimmons. I will let your imagination wonder what I thought about. And no, it was not “khaki” pants.
The only time in my life that I saw a persimmon tree was in New Rochelle, New York. I was campaigning for city council and knocked on the door of an Italian family in my district. And in their front yard was a fig tree and a persimmon tree. I was fascinated, and to this day, I remember seeing those bright orange globes on scraggly branches hanging amidst the discolored and dying leaves of autumn. It was my October surprise.
I found out that persimmons are a good source of Vitamin C which boosts your immune system. It helps reduce inflammation and protects the bones, blood vessels, skin, and other connective tissues in the body. I’m glad I eat them everyday.
Christmas is coming. And persimmons have some historic connection to the holiday. We never celebrated the holiday with this fruit. But they do ripen at this time of year.
I don’t know if they would make a good pie, but a persimmon pudding sounds interesting. Some condensed milk, cinnamon, nutmeg, pecans, etc. That sounds like Christmas.
I found this recipe. I think I’ll try it. Life is good in the Peaceable Cherifian Kingdom.
