In some countries, you will find an orange red fruit which looks very much like a tomato. There will be a circle of pointed small leaves at the top. This fruit is probably the Japanese persimmon. There are also other kinds called by various names. In Brazil, there is a persimmon that is almost dark brown in the inside. It is sometimes called the chocolate persimmon, not that it tastes like chocolate at all. It is crisp and somewhat resembles an apple. This fruit is more egg shaped and smaller than the soft Japanese persimmon. Persimmons are quite often very reasonable in price when they are in season.
Eat cold, raw Japanese persimmons for breakfast, they are delicious and contain vitamin A and C. Make up some fresh persimmon butter (in tropical countries it will be much cheaper than apple butter). Bake a quantity of cookies and freeze a part of them. The fresh fruit can be frozen as it is, to be eaten later or to be used in cooking. You can also prepare and freeze the pulp. When using frozen persimmons, hold them under water for a little while and then peel off the skins easily. Some persimmons are puckery if eaten green.