Here in America we eat dried apricots. Over in Japan, it's dried persimmon. When fresh, antioxidant content of this fruit is quite low. After the moisture is removed, it ends up being a potent source of antioxidants, at least based on concentration by weight.
Research Support, Non-U.S. Gov't: Antioxidant potential in non-extractable fractions of dried persimmon (Diospyros kaki Thunb.) Food Chemistry, Volume 202, Issue 1. NIH 2016