Sharon fruit / Kaki

The Sharon fruit (or Persimmon or Kaki) is very sweet to the taste with a soft to occasionally fibrous texture. It is edible in its crisp firm state, but has its best flavor when allowed to rest and soften slightly after harvest. The fruit has a high tannin content which makes the immature fruit astringent and bitter. The tannin levels are reduced as the fruit matures. Persimmons must be completely ripened before consumption. When ripe, this fruit comprises thick pulpy jelly encased in a waxy thin skinned shell.

The original home of the Kaki is Central China, South Korea and Japan. Today the fruit is cultivated in all subtropical or warm countries. Kakis from Brazil are marketed in Germany between January and May.