Kaki persimmon

The Patronato de la Alhambra y Generalife announces the Plant of the Month the kaki persimmon. This tree is thought to be native to Japan and Korea. Its scientific name, Diospyros kaki, comes from the Greek words Dios (divine) and pyros (fruit), whereas kaki is the name given to the fruit in Japan. It was introduced in Spain around 1790 and is considered to be one of the typical plants of the ‘Cármenes of Granada’.
Persimmons are eaten fresh (they are best eaten with a spoon once the flesh has a soft jam-like consistency), and are also used in desserts (e.g. ice cream).
Persimmons are classified according to their level of astringency (a “furry” taste  left on the palate). One way of removing astringency is to harvest persimmons when they still feel hard and to store them for two or three days in an airtight container together with a glass of brandy or any other drink high in alcohol content.
You will then be able to peel them easily as the flesh of the persimmons remains firm.