FYI, it's a persimmon. Not the dried ones, since koreans (like most southeast asian countries) likes to eat them fresh. Their juices' is a bit... well, try it yourself.
On that note, ti's important to keep in mind that the soft kind of persimmon should not be eaten until it's completely ripe, or you're in the the nastiest tasting tongue-drying/burning fruit of all times.
Eriance said: On that note, ti's important to keep in mind that the soft kind of persimmon should not be eaten until it's completely ripe, or you're in the the nastiest tasting tongue-drying/burning fruit of all times.
Would that be why the one time I tried one it made my tongue feel like leather?
Popebug said: I haven't even heard of dried persimmons, here in Sweden we only eat them fresh. It's a very, very sweet fruit.
Since the water is mostly dried away, the sugar concentration is higher, so dried persimmon tastes sweeter, but not fruity sweet. It feels more like those sugar jelly sweets. It can be made only where the climate is right, so it's mostly eaten only in Korea, (I believe) Japan, and some other countries around there.
Byakugan01 said: Would that be why the one time I tried one it made my tongue feel like leather?
Very nasty and utterly unforgettable. Those 99% cacao chocolates feel roughly similar when eaten. By the way, the nasty taste is caused by a certain chemical that is present regardless of which type of persimmon it is. Dried persimmons have high sugar concentration so it's usually hard to feel it, but the fresh ones (whether soft or hard) can be really nasty.
