Diospyros Kaki

Diospyros kaki, better known as the Japanese Persimmon, Kaki Persimmon (kaki ) or Asian Persimmon in North America, is the most widely cultivated species of the Diospyros genus. Although its first published botanical description was not until 1780, the kaki is also among the oldest plants in cultivation, known for its use in China for more than 2000 years.

The persimmon (kaki) is a sweet, slightly tangy fruit with a soft to occasionally fibrous texture. This species, native to China, is deciduous, with broad, stiff leaves. Cultivation of the fruit extended first to other parts of East Asia, and was later introduced to California and southern Europe in the 19th century, to Brazil in the 1890s, and numerous cultivars have been selected. A variety is Diospyros kaki var. sylvestris .

In many cultivars, known as the astringent varieties, the fruit has a high proanthocyanidin-type tannin content which makes the immature fruit astringent and bitter. The tannin levels are reduced as the fruit matures. It is not edible in its crisp firm state, but has its best flavor when allowed to rest and soften after harvest. It has a delicious soft jelly-like consistency, and is best eaten with a spoon. The Japanese cultivar 'Hachiya' is a widely grown astringent cultivar. Some cultivars, such as Fuyu, do not contain tannins when firm, and can be eaten like an apple, or can be allowed to go to any stage of ripeness, including to the jelly-like stage. These non-astringent varieties are considered to have a less complex flavor.

When ripe, this fruit comprises thick pulpy jelly encased in a waxy thin skinned shell. "Sharon Fruit" (named originally after Sharon plain in Israel) is the trade name for D. kaki fruit whose astringency has been chemically removed. It is also known as the "Korean mango".