An alternative term for persimmons — the sweet, orange fruits of Diospyros kaki. The name reflects the Japanese word kaki, under which the fruit is widely known. Astringent varieties must be fully ripe or treated before eating, while non-astringent types can be eaten crisp; either way, gentle handling protects their delicate skin. Dried persimmons, or hoshigaki, concentrate their honeyed sweetness into a chewy delicacy. The fruit’s tannins cause the astringent mouthfeel when unripe. Fully ripe fruit can be eaten with a spoon like custard.