The khaki , also known as lotus or persimmon (literally " food of the gods " for its exquisite goodness ) , cultivated for over a thousand years in Asia , was already known to the Romans , as Pliny tells us in his Naturalis Historia . But it is only at the beginning of the last century that the cultivation of the khaki spreads in Campania , finding the climatic characteristics of this region , the best conditions to achieve the primacy of national production .
The production area is still very broad and includes the Phlegraean area, the Acerra - Vesuvian area Maddalonese and Nocerino - Paganese .
The product is particularly valuable for large size and excellent flavor , mostly due to the high sugar content that the soil and climate Neapolitan fail to send .
Among its special features is that of producing fruit that is not astringent astringent (the famous Kaki Vainiglia ), depending on whether it was or not insured fertilization during flowering, through the presence of an adequate number of pollinator plants .
The fertilized fruits , edible already at the time of collection but with a number of seeds, are typical of this variety and are used for the local market in the autumn .
The lotuses , however, not fertilized and therefore no seeds must undergo ammezzimento , natural or forced, before it can be consumed , but just this treatment that enhances the sweetness and flavor makes them highly perishable .
In addition to being consumed as fresh fruit (excellent is its use as a dessert to eat with a spoon ) the Neapolitan Kaki Vainiglia can be used in the preparation of jams, or an unusual but tasty pickled sweet and sour flavor .
Kaki Vainiglia Napoletano 62 %, extra virgin olive oil 37% , wine vinegar , salt and natural flavors
Jar 280 g