Kaki is a slightly frost-resistant subtropical mountain plant, which is about the size of a small apple tree. The fully ripe, dark orange kaki fruits are available in autumn and late winter. They are then ripe and without tannic acid. The pulp is very juicy, sweet and very tasty. After 3-4 years, the tree already bears several kilos of fruit. In addition to fruit, jam, fruit juice, chutney and liqueur can be made from them. Candied persimmons are a hit in Asia and roasted seeds are used as substitutes for coffee. The Chinese are using the fruit stalks as a remedy for coughing and shortness of breath. Even the patterned black wood is used for great carvings.