Kaki fruit skin safe to eat, German nutrition agency advises

The Bundeszentrum für Ernährung (BZfE) confirms that the skin of ripe kaki (Diospyros kaki) can be eaten. Consumers are advised to halve the washed fruit, remove the stem and any bruised spots, then either slice it like an apple or scoop the flesh out of the skin like a kiwi when the flesh is very soft.

Various varieties are mentioned: Rojo Brillante, a Spanish orange‑elongated cultivar; Triumph, a yellow‑orange fruit with a slightly angular shape; and Tipo, an Italian round variety that should only be eaten fully ripe. The fruit, originally from Asia, is now common in German supermarkets during winter and is valued for its vitamin A, vitamin C, potassium, magnesium and phosphate content.