Japanese persimmon

The Japanese persimmon, scientifically known as Diospyros kaki, is an Asiatic tree that originated in China but has been extensively developed into numerous horticultural varieties, particularly in Japan. Its fruit is typically larger than that of native American persimmons.1

This fruit is an important crop in China and Japan, where it is called kaki. It was introduced to Europe and the United States in the 19th century and is now grown commercially in California and the southern U.S., as well as in home gardens. The fruit, which can be 5–8 cm (2–3 inches) or more in diameter and ranges in color from yellow to red, resembles a tomato and is a source of vitamin A and vitamin C. Most varieties are highly astringent until they are fully ripe and soft. The trees can withstand temperatures as low as -18 °C (0 °F).2