The persimmon (kaki) is a sweet, slightly tangy fruit with a soft to occasionally fibrous texture. The smooth, shiny and thin shell ranges in shade from yellow to red-orange. The slightly lighter fleshed fruits can contain up to eight seeds and may have an astringent taste.
Remove the leaves before serving. The skin can be eaten (especially when the fruit is ripe and the tannins are almost completely decomposed), but many also remove the skin before eating. Persimmons were eaten dry during the winter season. The very high proportion of beta-carotene (provitamin A) makes the kaki fruit nutritionally valuable.