In season during the fall, persimmon, or kaki, are fruit that are native to Asia, and enjoyed both fresh and also dried.
Persimmons have smooth skins in various hues of orange to orange-red.
Fuyu persimmons are similar in shape to a common tomato. They are best eaten raw, peeled and sliced into pieces. Fuyu persimmons are also great in salads and salsa.
Hachiya persimmons have a slightly longer, acorn shaped body. Hachiya persimmons aren't fully ripe until the pulp inside is soft enough to eat with a spoon. Hachiya pulp can also be used as an ingredient in baked goods and sweets.
Hachiya persimmons are also used to make hoshigaki, Japanese dried persimmons. Dried hoshigaki persimmons are also made in parts of China and South Korea.