Let's talk about Japanese persimmon. [Photography]

The Japanese persimmon scientifically known as Diospyros kaki is a fruit-bearing tree that originates from East Asia, particularly Japan China, and Korea. It is prized for its sweet and flavorful fruit which comes in various shapes and sizes. Japanese persimmons have been cultivated for centuries and are enjoyed both fresh and in various culinary preparations.

There are two main categories of Japanese persimmons: astringent and non-astringent. Astringent varieties, such as "Hachiya," are bitter and inedible when unripe but become sweet and soft when fully ripe. Non-astringent varieties, like "Fuyu" are sweet and can be eaten even when still slightly firm.

Japanese persimmons come in a range of shapes including round flat and acorn-shaped. They have smooth thin and often waxy skin that can be various shades of orange red or yellow depending on the variety. Ripe Japanese persimmons have a sweet honey-like flavor with hints of apricot and plum. They can be eaten fresh as a snack or incorporated into various dishes including salads desserts jams and baked goods