Persimmon

Persimmon fruits grow on trees growing up to 8m, and originated in China. From there they spread to Japan and Korea. By this time, a great many cultivars had developed, leading to the wide variation in fruits today. Now it's grown around the world where its climate needs, especially winter/spring climate needs, are met.

There are two main types of persimmon, those that can be eaten firm (non-astringent), and that those that are unpalatable without resting and time to soften (astringent). Most persimmons are eaten raw when very soft; but they can also be dried and cooked. A persimmon fruit can vary from 1.5cm-9cm, round or oval or variations thereof, and can be yellow-orange to dark red-black. Usually the green calyx is still attached but should come away if ripe. The calyx is inedible as are the seeds. Inside, the segmented fruit, which can be peeled, or cut, can be eaten like an apple, or the flesh can be firm or pulpy, depending on ripeness and variety. It should be very sweet. Store at room temperature.
Persimmon fruit is a good source of vitamin C and A.