What is the English name for Kaki fruit?

December 4, 2025 •

3 min read

Originating from China over 2,000 years ago and now the national fruit of Japan, the Kaki fruit is more commonly known by its English name, persimmon. This vibrant orange fruit arrives in the fall, offering a sweet flavor and a world of culinary uses depending on its variety and ripeness.

Quick Summary

The English name for the Asian Kaki fruit is persimmon. This sweet, orange fruit comes in various types, most notably the astringent Hachiya and the non-astringent Fuyu, offering distinct textures and flavors when ripe.

Key Points

English Name: The English name for Kaki fruit is persimmon.
Main Varieties: There are two primary types: astringent (Hachiya) and non-astringent (Fuyu).
Ripening Matters: Astringent persimmons are only edible when soft and fully ripe, whereas non-astringent ones can be eaten firm.
Flavor Profile: Taste varies from the crisp, sweet flavor of a firm Fuyu to the rich, honeyed texture of a ripe Hachiya.
Nutritional Value: Persimmons are a good source of vitamins A and C, fiber, and potent antioxidants.
Culinary Versatility: The fruit can be enjoyed fresh, dried, baked, or added to jams and salads.

The Primary English Name: Persimmon

The most common English name for the Kaki fruit is persimmon. This term is used globally to describe a number of fruit-bearing trees within the genus Diospyros. While the name "persimmon" derives from an Algonquian word referring to a different species native to North America, it has been widely adopted for the Asian species as well. The specific species native to China and Japan, Diospyros kaki, is often referred to as the Japanese persimmon, Chinese persimmon, or Oriental persimmon.

It is important to understand that "Kaki" itself is simply the Japanese word for the fruit, and its use in English-speaking countries is largely influenced by the prominence of Japanese varieties in global markets. Additionally, some regions, particularly in Europe, market a specific cultivar as 'Sharon fruit'.

Understanding Astringent vs. Non-Astringent Varieties

One of the most critical factors distinguishing different Kaki or persimmon varieties is their level of astringency, which is caused by soluble tannins in the fruit.

Astringent Persimmons (e.g., Hachiya): These contain high levels of tannins when unripe, which creates an unpleasant, dry, and bitter sensation in the mouth. To be edible and sweet, they must be fully ripe and soft, often described as having a honey-sweet, jam-like texture. A common method for ripening is to place them in a paper bag with another fruit like an apple or banana, which releases ethylene gas.

Non-Astringent Persimmons (e.g., Fuyu): These varieties have low tannin content and can be eaten while still firm and crisp, similar to an apple. They are known for their sweet, mild, and honeyed flavor and a tomato-like shape. These are often preferred for snacking and salads due to their sturdier texture.

Flavor Profile and Culinary Uses

The flavor of a persimmon can vary significantly based on the variety and ripeness. A ripe Hachiya offers a rich, custardy sweetness with notes of apricot and honey. A firm Fuyu provides a crisp, sweet flavor that is less intense but very pleasant.

These versatile fruits can be enjoyed in numerous ways:

Fresh: Slice non-astringent varieties like Fuyu into salads or eat them whole.
Dried: Dried persimmons, known as hoshigaki in Japan, are a popular delicacy with a concentrated sweetness and chewy texture.
Baked Goods: The soft, sweet flesh of ripe Hachiya persimmons is excellent for baking into breads, cookies, puddings, and cakes.
Other Uses: Persimmons can be added to jams, pureed for yogurt or ice cream, or even used in savory dishes and chutneys. They also make a delicious addition to cheese and charcuterie boards.

Nutritional Benefits

Persimmons are not just delicious; they are also packed with health benefits. A single Japanese persimmon is a good source of several key nutrients.

Rich in Vitamins: They are particularly high in vitamins A and C, which support immune function and vision health.
Full of Antioxidants: Persimmons contain powerful antioxidants like carotenoids and flavonoids, which combat inflammation and oxidative stress.
Good Source of Fiber: The fruit is an excellent source of dietary fiber, promoting healthy digestion and helping to lower cholesterol.

Comparative Overview of Persimmon Varieties

This table highlights the key differences between two of the most popular types of persimmon:


Feature	Fuyu (Non-Astringent)	Hachiya (Astringent)
Shape	Squat and tomato-shaped, with a flat bottom.	Acorn or heart-shaped, with a pointed bottom.
Tannins	Low levels, edible when firm.	High levels when unripe; must be fully soft to be edible.
Texture	Crisp and firm, like a firm apple.	Soft, custardy, and jam-like when ripe.
Flavor	Mildly sweet and honey-like.	Rich, very sweet, and apricot-like when ripe.
Best Use	Slicing for salads, snacking on fresh.	Baking, puddings, jams, or eating with a spoon.

Conclusion: The Versatile Persimmon

In conclusion, the Kaki fruit, or persimmon, is a versatile and nutritious autumn delicacy. With its distinct varieties offering a range of flavors and textures, it can be enjoyed in many forms, from crisp, raw slices to baked desserts. Knowing the difference between the astringent and non-astringent types is the key to unlocking the full potential of this wonderful fruit. Whether you call it kaki or persimmon, adding this vibrant orange fruit to your diet is a flavorful and healthy choice.

Learn more about the cultivation and history of the persimmon on Wikipedia.

Frequently Asked Questions

The name "persimmon" is the general English term for the fruit, while "Kaki" is the Japanese name, specifically referring to the Oriental or Japanese persimmon species (Diospyros kaki).

Yes, but it depends on the variety. Non-astringent types like Fuyu can be eaten raw and firm, while astringent varieties like Hachiya must be fully soft and ripe to avoid a bitter taste.

For non-astringent Fuyu persimmons, a deep orange color and firmness are typical. For astringent Hachiya, wait until the fruit is very soft and feels almost like a water balloon, ready to burst.

The taste varies. A ripe, soft Hachiya has a rich, honeyed flavor, similar to a sweet apricot or date. A firm Fuyu is mildly sweet with a crisp texture like an apple.

Sharon fruit is a marketing name for a specific seedless, non-astringent persimmon cultivar (Triumph), often grown in Israel. It is a type of persimmon, and therefore, a type of Kaki.

They are used in both sweet and savory dishes. They can be eaten fresh, baked into desserts like puddings and breads, made into jams, dried, or added to salads.

To speed up the ripening of an astringent persimmon, place it in a paper bag with an apple or banana. These fruits naturally release ethylene gas, which aids the ripening process.

Yes, persimmons are a nutritious fruit rich in vitamins A and C, fiber, and powerful antioxidants, contributing to eye health, digestive health, and inflammation reduction.