Persimmon

The two more widely available varieties left from that spree are the Hachiya and Fuyu persimmons. The Hachiya persimmon is the larger of the two, round with a slightly elongated point. The Fuyu is small and squat with a tomato-like shape. When ripe, both will have red orange flesh and skin. The Hachiya has a highly astringent flavor and is used primarily for baking. Left to ripen completely, a process that may take as long as two weeks to occur, the flesh of the Hachiya turns soft with a tangy-sweet flavor and may then be eaten raw. The Fuyu persimmon is not astringent and can be eaten as soon as they are picked. .