“There are two kinds of persimmons: Hachiyas and Fuyus. Hachiyas, shaped
like large acorn, have to be eaten soft-ripe. Until the skin is almost
translucent and the flesh is jelly-like, they are astringent and virtually
inedible. Fuyus, shaped like rather flat tomatoes, are ready to eat when the
flesh is firm or even crisp.

Other varieties {yes, they did just say there are TWO kinds of persimmons in
the paragraph above} include the astringent chocolate persimmons, with
dark-orange skin and brownish-orange flesh. Goshu persimmons, shaped like
plump Fuyus, are non-astringent and can be enjoyed soft or firm-ripe.

How to buy: Look for bright orange fruit that has no bruises. Usually, all
persimmons are sold firm. However, some stores sell soft-ripened Hachiyas,
which must be handled with great care.

How to store: Ripen persimmons at room temperature, then store in the
refrigerator for up to two weeks.

How to use: Hachiyas are best enjoyed by simply spooning the honey-sweet,
soft flesh out of the skin. Eat as is (sort of like a natural pudding cup)
or serve in a bowl with cream. The pureed flesh of Hachiyas is also
delicious for making steamed puddings or fruit bars. Frozen and then
defrosted, a firm Hachiya will miraculously acquire the desired soft texture.

Crisp, creamy-fleshed Fuyus can be eaten out of hand like an apple. Although
the peel is edible, it is tough, so you may want to remove it. Fuyus also
look and taste wonderful in a fall salad mixed with piquant greens and tossed
with a citrus vinaigrette.”

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