Plod akebije

Akebia quinata is a climbing evergreen vine that grows to 10 m or more in height, and its fruits are sausage-shaped pods that contain edible pulp. The vine is commonly known as akebi, chocolate vine or five-leaf akebia.

Origin and Production

Akebia quinata is native to Japan, China and Korea and is cultivated globally. The fruits are 5 to 11 cm long and mature in September to October. Each fruit has a white inner pulp that encases up to 200 seeds. Akebia quinata will only produce fruit if pollinated by a genetically different plant.

Botany

Akebia is a genus of five species in the family Lardizabalaceae. Akebia quinata and Akebia trifoliata both bear edible fruit, containing a sweet white flesh. The fruit is a purplish gray follicle, and it splits open naturally. The seeds are tiny and shiny, either brown or black. The leaves are palmately compound, with five leaflets that are notched at the tip. The cultivar 'White Chocolate' has white flowers and white fruit.

Taste and Uses

The fruit is often eaten fresh and is best after it fully opens naturally on the vine. The pulp is eaten primarily in Japan as a seasonal delicacy. Flavor varies greatly in akebias, even within the same species, with some individuals displaying a complex flavor profile resembling a mixture of banana, passionfruit and lychee, with others being mild, or even insipid. The rind has a slight bitter taste and is used as a vegetable. The seeds are very bitter and can even lead to throat irritation if chewed. The fruit can be processed into jams, jellies, drinks and even added to smoothies or ice-creams. The leaves are also made into a tea infusion.

Chemistry

The essential oil of the dried fruits of Akebia quinata contains 86 components, which make up 98.4% of the oil. The major compounds of that oil are limonene, eugenol, octanal and p-cymene. Monoterpenoids and saturated short-chain aldehydes (C6 to C10) are the main volatile fractions of the oil.