Sweet and savory persimmons
The fuyu, a sweet persimmon, is meant to be eaten firm and is frequently served raw in salads. The hachiya, an astringent variety, is extremely tannic until it is completely ripe — so ripe that the flesh is as soft as custard. If you try to sneak a bite ahead of their ripening schedule, there’s no avoiding the pucker face. You’ll know they’re ready to eat once you see the color deepen from delicate orange to a deep, vibrant, nearly red shade.