Vanilla persimmons are a non-astringent variety of the Diospyros kaki persimmon, known for their sweetness and creamy, vanilla-like flavor, and can be eaten while still firm, though they become softer and have darker flesh when fully ripe. Originating from Italy, these fruits have a bronze-colored flesh and are rich in vitamins and antioxidants. They are best eaten fresh but can also be used in jams, cakes, and liquors
