Diospyros kaki is the scientific name of the Japanese persimmon, also referred to as a kaki, Asian persimmon or Oriental persimmon. Over 2000 kaki cultivars exist; however, only a fraction of those are grown around the world.
Native to Burma, China, Korea and India, the majority of Japanese persimmons hail from China, Japan and Korea. Popular kaki varieties include Fuyu, Maru and Hachiya. Ranging in color from yellow to reddish-orange, the fully ripened fruits have a juicy, sweet flavor and a soft texture similar to that of a kiwi fruit and can be enjoyed fresh or served in savory and sweet recipes.