persimmon
Japanese Name:
柿
Romaji Name:
kaki(kudamono)
Description
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A persimmon is a sweet, orange fruit that grows on trees, mainly in East Asia. It has a smooth skin and soft, jelly-like flesh when ripe. Persimmons are eaten fresh, dried, or used in cooking and desserts.
History
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Persimmons are native to China, where they have been cultivated for over 2,000 years. From there, they spread to Korea and Japan. In Japan, persimmons have been grown since ancient times, with records dating back to the Nara period (710–794). They became an important autumn fruit and are often associated with seasonal traditions.
A well-known Japanese variety is the Fuyu persimmon, which is sweet and can be eaten while still firm, and the Hachiya persimmon, which must be fully ripe before eating. Dried persimmons (hoshigaki) have also been a traditional way to preserve the fruit for winter.
Persimmons were introduced to Europe and the United States in the 19th century, and today they are cultivated in many parts of the world. They remain especially symbolic of autumn in Japan.