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Or Sharon fruit (Israeli version, bad as exposed to carbon dioxide to ripen and remove astringency) or kaki (Japanese version sweet all the time)
@hoefla bred out by using a Japanese variation, you can even eat the skin nower days.
After going off and reading on wiki I learnt that the fruit has different types . There are even still astringent ones, just avoid the ones made in Israel called Sharon fruit.
I remember, when young, only being able to eat the berries ;) when they were very ripe and juicy and not being able to eat the skin as the sweet taste of the inner was lost.
lynx
Until last week I'd never eaten one. I've currently got a 3 a day addiction.