The flesh of this persimmon reminded me of a dried date: it was brown and soft, tasted sweet, perhaps caramel-like, but unfortunately also “not quite fresh”.
The fruits can be cooked to make jam and juice. Raw, on the other hand, they taste very astringent.
The unique taste compensates for the painstaking production of jelly and compote.
Cornelian cherries taste sweet, but also quite astringent when picked and eaten fresh from trees or hedges.
The very firm, pleasant-smelling and astringent tasting fruits can be cooked and then juiced. For example, a jelly can be prepared from the juice.