Persimmon

An autumn fruit that transforms from mouth-puckering to honey-sweet when ripe/Food & Drinks

Persimmons are the edible fruit of trees in the genus Diospyros, whose name means 'divine fruit' in Greek. The most common varieties are the Japanese persimmon (Diospyros kaki), which is one of the oldest cultivated fruits in East Asia, grown for over 2,000 years. Unripe persimmons contain high levels of tannins that produce an extreme astringent, mouth-drying sensation, but once fully ripe, the tannins break down and the fruit becomes intensely sweet with a honey-like flavor. The Hachiya variety must be fully soft before eating, while the Fuyu variety can be eaten firm like an apple.