Persimmons. There are two main varieties - those flattish ones which are eaten hard, and the longer ones which are best when ready to fall apart. The latter, which are messy but delicious, are best when they have been on the tree after a frost, or when they have sat around a long time to ripen.
Persimmon vinegar is a gourmet item in Korea, costing around man won for a bottle.
Gam are also dried on strings and so preserved for longer periods of time.
A traditional drink, Sujeonggwa, is made from persimmons and cinnamon.