Most resembling an orange-colored tomato, an underripe persimmon can be so tart that it dries the mouth. Properly ripened, the taste will be uniquely fragrant and sweet with a citrus-like aftertaste, and the texture will be that of a juicy plum.

A fruit misunderstood by most, but one with a devoted fan base of those who know, persimmons are excellent in salads and can also be used deliciously in cooking and baking, from puddings and purees to cakes and breads.

A native of the Far East, the two popular varieties grown and found here retain their names of origin: 

Hachiya
Most commonly seen, comprising almost 90% of the entire market, the Hachiya has a classic acorn shape and retains much of its sourness until perfectly ripe. Once ripe, it can be refrigerated for a couple of days but should be eaten before it gets too mushy.

Fuyu
Sometimes referred to as a donut persimmon due to its flat shape. This fruit is smaller and sweeter than its cousin Hachiya and is edible while the flesh is still firm.