Its Origin is in China. Then it was improved and cultivated by the Japanese, which is why its last part of scientic name is"Kaki". It was then carried to Korea and other countries from Japan. Out of hundreds of varieties, only two or three types are sold commercially, FUYU, Sharon, Giro, and Hachiya. They have thin & smooth skin that can bruise easily and four prominanence.

Production Areas : Jinyoung, Changyoung,

Harvest/Packing Season

Fuyu (Sharon / Giro)
A sweet, mildly spicy flavor characterizes this fruit, which can be like an apple. It can be sliced and used in salads and desserts; the peel is edible.
Fruit usually is eaten hard.
They are flat with smooth, brillant-orange skin and burnt-orange flesh, and have a few large, brown seeds or no seed.

Hachiya
The most popular persimmon variety, It is sweet and spicy when ripe.
It is slightly pointed with smooth, bright orange skin and burnt-orange flesh. Eat only when fruit is soft which indicates ripeness.
This gives the tannic acid time to dissipate.
This type has a few small, black, edible seeds and can be used in Salads and Desserts.