What type of fruit dried out my entire mouth?

A few months ago my friend had me try this fruit she said was Chinese, but we're not completely sure it is. It resembled a peach, but wasn't. I had a small piece, but as soon as I put it in my mouth it completely dried out and/or numbed my mouth for a couple minutes. This was not an allergic reaction because the same thing happened to my friend and her family as well. The fruit had basically no taste whatsoever. Any ideas on what this fruit could have been? I want to know more about it. Thanks!

What type of fruit dried out my entire mouth?
It's not a persimmon, I have had this fruit in India and it is a very strange experience. In India, we call it "zhamla" --- I dont know the English name.
Reply:persimmon

Those grow here too. Wild.

It's not those orange "persimmons" they sell in the supermarket. It's a different kind.
Reply:Sound like a persimmon-they also grow in the US. If it wasn't kinda sweet, it wasn't ripe. The ripe ones are good made into muffins or preserves, but eaten fresh have a lot of tannin, which causes that feeling.
Reply:persimmon
Reply:persimmon
Reply:Commercially, there are generally two types of persimmon fruit; astringent and non-astringent. Astringent persimmons contain very high levels of soluble tannins and are unpalatable if eaten before ripening. The astringency of tannins is removed by ripening by exposure to light over several days, or artificially with chemicals. This bletting process is sometimes jumpstarted by exposing the fruit to cold or frost which hastens cellular wall breakdown. These astringent persimmons can also be prepared for commercial purposes by drying.



Non-astringent persimmons are not actually free of tannins as the term suggests, but rather are far less astringent before ripening, and lose more of their tannic quality sooner. Non-astringent persimmons may be consumed when still very firm to very very soft



Persimmons

Some persimmons are highly astringent and therefore inedible when they are not extremely ripe (specifically the Korean, American, and Hachiya or Japanese). This is due to the high level of tannins, and if eaten by humans (and many other animals), the mouth will become completely dry, yet the saliva glands will continue to secrete saliva which cannot affect the tannin-laced food. Areca Catechu also contains tannin which contributes to its antibacterial properties