The tree is native to Japan, China, Burma and northern India. It is deciduous, with broad, stiff leaves, and also as the Japanese Persimmon or kaki?in Japanese. It is the most widely cultivated species. Its fruits are sweet, and slightly tangy with a soft to occasionally fibrous texture.?It is edible in its crisp firm state, but has its best flavor when allowed to rest and soften slightly after harvest.
The non-astringent persimmon is squat like a tomato and is most commonly sold as fuyu. Non-astringent persimmons are not actually free of tannins as the term suggests, but rather are far less astringent before ripening, and lose more of their tannic quality sooner. Non-astringent persimmons may be consumed when still very firm, and remain edible when very soft.