Dae-bong-kam, it is in "heart-shape" instead of the round shape.
" Persimmon", we call it "감/Kam" in Korean; "柿子/shizi" in Chinese; also known as Japanese persimmon or Kaki. These fruits are sweet, slightly tangy fruits with a soft to occasionally fibrous texture.
This is the " 대봉감 /Dae-bong-kam" in Korean. In Japan, it is named as " Hachiya" and in Chinese as "大峰柿子“。
This fruit has a high tannin content which makes the immature fruit astringent and bitter. The tannin levels are reduced as the fruit matures. Persimmons like " Dae-bong-kam" must be completely ripened before consumption. When ripe, this fruit comprises thick pulpy jelly encased in a waxy thin skinned shell. ( This sources are from wikipedia)
For my family, we like to place the Dae-bong-kam in the freezer , enjoy it as sorbet/冰沙。
柿子，韩文的发音是 “kam”，果肉非常的甜美。
照片中的柿子，其形状是呈 “心形”，而非一般圆形的柿子。这柿子必须在完全成熟后，或果肉完成变得软绵绵的时候才可食用，否则，其果肉会含有胶汁，和苦涩，难以嚥下。
我们家喜欢把成熟后的大峰柿子放入冰冻箱，当冰沙/sorbet来吃。。。
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