The furry taste, caused by the tannins, is often reduced during the ripening process or by frost. The high content of the carotenoids beta-cryptoxanthin, beta-carotene, and zeaxanthin, along with some lutein and alpha-carotene makes the kaki fruit nutritionally valuable.

• The persimmon (kaki) is a sweet, slightly tangy fruit with a soft to occasionally fibrous texture. The high content of tannin in the still-immature kaki provides a bitter component reminiscent of pear and apricot flavors, which becomes weaker with progressive maturation.
• The furry taste, caused by the tannins, is often reduced during the ripening process or by frost. The high content of the carotenoids beta-cryptoxanthin, beta-carotene, and zeaxanthin, along with some lutein and alpha-carotene makes the kaki fruit nutritionally valuable.

The persimmon (kaki) is a sweet, slightly tangy fruit with a soft to occasionally fibrous texture. The high content of tannin in the still-immature kaki provides a bitter component reminiscent of pear and apricot flavors, which becomes weaker with progressive maturation.