Diospyros I

Thank you for your question Jaap, here is the accepted answer ( wiki ) to your question:
The spherical to oval fruit, bearing the indented stem and four sepals, can weigh up to 500 grams (18 oz). The smooth, shiny, thin shell ranges in shade from yellow to red-orange. The slightly lighter fleshed fruits can contain up to eight seeds and may have an astringent taste. With increasing maturity, the fruit softens, similar to a kiwifruit. The high content of tannin in the still-immature kaki provides a bitter component reminiscent of a raw unpeeled chestnut, which becomes weaker with progressive maturation. The furry taste, caused by the tannins, is reduced and finally completely disappears during the ripening process. It is very important to know that there are four basic types of kaki varieties. This classification depends on the tannin solubility and the presence of seeds. Soluble tannin means that the fruit will have an acrid taste.
In China, kaki has been cultivated since time immemorial. It is considered to have four virtues:
• It lives long.
• It gives a large area of shade.
• It is used by the birds as a nesting place.
• It is not attacked by pests.
They are sold everywhere around here and because they have no or almost none, seeds they are very well accepted by babies and most people.