This short, squat variety is crisp and crunchy, with a delicate apricotish sweetness. A ripe Fuyu is firm but with a slight give, like a ripe pear. Dice it for salsa, wrap wedges in prosciutto, or slice it up and toss it into a salad, like our Green Salad with Persimmons & Feta.
Deep orange and slightly acorn-shaped, a Hachiya persimmon needs to be really ripe before you eat it. Don’t crack open a Hachiya until it’s squishy. Any sooner and it’ll be extremely astringent. Lop off the top and eat the jellylike insides with a spoon. Or mix it into batter for cakes or muffins.