Persimmon fruit is native to China, Korea, Japan, Burma, and Nepal. It is called Shizi in Chinese and Japanese Persimmon or Kaki in Japanese. The fruit has broad and deciduous stiff leaves at the top.
The persimmon is one of the major species that are widely cultivated in these places. The fruit has a soft texture most of the time. But it is also available with a fibrous texture based on the climatic changes and cultivation.
The taste of this fruit is mixed with sweet and tangy.
Regarding the health benefits, the fruit is high in Vitamin A, B6, C, and K. It also has some of the essential minerals that our body needs such as Fiber and Manganese.
Persimmon fruit can be eaten as fresh fruit, dried, and cooked. People at native eat the fruit fresh like we eat apples. The skin can be peeled off to eat but it tastes good with skin too.
The popular way of eating ripe persimmon fruit with a soft texture is by removing the top stiff leaves and scooping the flesh with a spoon. It can also be eaten by breaking it into half after removing the top leaf.