page_title: Diospyros kaki
section_title: Consumption
hierarchical_section_title: Diospyros kaki / Consumption
caption_attribution_description: 民家の軒先に吊るされた干し柿、岐阜県 Dried persimmon in the making.
context_page_description: Diospyros kaki, also called the persimmon, Oriental persimmon or kaki, is the most widely cultivated species of the genus Diospyros. Although its first botanical description was not published until 1780, the kaki is among the oldest cultivated plants, having been in use in China for more than 2000 years. In some rural Chinese communities, the kaki fruit is seen as having a great mystical power that can be harnessed to cure headaches, back pains and foot ache.
  "Sharon Fruit" is a trade name for non-astringent D. kaki fruit.
context_section_description: The leaves are commonly removed before serving. Though the skin is often removed, it may be eaten -- especially when the fruit has ripened and the tannins have significantly broken down, reducing the acridity. They can also be dried; two fruits are attached to a string which is then hung over a pole.
  In Korea, the persimmon is called gam (Korean: 감), and it is usually eaten as a dessert or when there are guests at home. The persimmon is cut into sections and the skin and core is usually removed. Persimmons are eaten dry during the winter, and they are very popular amongst children. In autumn, families and farmers from the rural areas collect persimmons and hang them to dry. Powdered sugar is sometimes added to enhance the sweetness.
  Persimmon vinegar may be made from Oriental persimmons.
caption: Dried persimmon in the making
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