Persimmon 1 article

Persimmons are orange Diospyros fruits whose eating quality depends strongly on type and ripeness. Non-astringent Fuyu persimmons can be sliced while still firm, whereas astringent Hachiya fruit is usually eaten only after the flesh becomes very soft and the tannin-driven puckering sensation subsides. Persimmons appear in salads, baking, and dried-fruit products as well as fresh servings. The Fuyu-versus-Hachiya distinction is more useful than treating all persimmons as one texture or sweetness profile.