Persimmons started to become popular in Brazil in the 1920s, with the arrival of Japanese immigrants. This fruit of Asian origin has more than 800 varieties in Japan alone. With very thin skin and gelatinous pulp, it is good to be eaten fresh, or in mousses, creamy desserts and preserves, as well as in caipirinhas. The production is concentrated in the South and Southeast regions, and more than half the national crop is harvested in the state of São Paulo.