I know this by several names — persimmon, sharon fruit and kaki. When ripe it’s soft, stringy and very very sweet. So soft that I like using it as sauce for fruit salad or yogurt. There is another type that has tougher skin and the fruit itself less soft. It gives a funny textured after taste which I don’t quite like. I’m not sure how to distinguish between the two though.

Plentiful during autumn and sold in large packs. My favourites are the Japanese varieties and the ones I used to get in Switzerland, from Italy I think.