The persimmon /pərˈsɪmən/ (sometimes spelled persimon) is the edible fruit of a number of species of trees in the genus Diospyros. The most widely cultivated species is the Oriental or Japanese persimmon. In color, the ripe fruit of the cultivated strains range from light yellow-orange to dark red-orange depending on the species and variety. They similarly vary in size from 1.5 to 9 cm (0.59 to 3.54 in) in diameter, and in shape the varieties may be spherical, acorn-, or pumpkin-shaped. The calyx generally remains attached to the fruit after harvesting, but becomes easy to remove once the fruit is ripe. The ripe fruit has a high glucose content. The protein content is low, but it has a balance protein profile. Persimmon fruits have been put to various medicinal and chemical uses.