Although there are hundreds of persimmon varieties, most of us encounter two main types at the market or, like Emma, growing in our yards. Fuyu and Hachiya persimmons both have a sweet, spicy, uniquely persimmon flavor but knowing the difference between the two is critical when it comes to texture and ripeness.
FUYU
Description: Fuyu persimmons are flattened and tomato-like in appearance and may be enjoyed firm or soft. The texture is similar to an apple or a pear.
Season: Fall
How to select: Choose fruits that are deep orange and firm but not rock-hard.
How to store: Store at room temperature. Hard fruits will become softer and sweeter after two to three weeks.
How to prepare: Crisp Fuyus may be eaten out of hand like a spicy-sweet apple or sliced into wedges or discs. To peel or not to peel is up to personal preference. These persimmons are also good in salads, grain pilafs, cobblers, cookies, and in dried form.
Recipes to try:
• Baked Persimmons
• Magical Roasted Persimmon Slices: 5 New Flavors!
• Persimmon Salad with Ginger, Mint and Yogurt
• Warm Farro Salad with Roasted Squash, Persimmons and Pecans
HACHIYA
Description: Hachiya persimmons are oblong and acorn-shaped and must be eaten when they are soft, as they are unpleasantly bitter and astringent when firm. The texture of a ripe Hachiya is pulpy and gelatinous.
Season: Fall
How to select: Choose fruits that are deep orange or red. Dark spots caused by by sunburn are harmless unless the flesh is sunken or broken. Buy them soft and squishy (and handle carefully!) or keep them at room temperature for a week or two until they soften.
How to store: Store at room temperature. To accelerate ripening, place them in a paper bag with an apple. Once soft, Hachiyas must be eaten within a few days.
How to prepare: Slice off the top and scoop out the flesh, which is delicious in puddings, baked goods, and sauces. These persimmons can also be frozen whole and then spooned out like sorbet. They are also good dried.
Recipes to try:
• Persimmon Tart
• Sujeonggwa (Korean Persimmon Punch)
Related: Perfect Persimmons: 8 Ways to Eat a Persimmon
(Images: Emily Ho)
How to Make Easy 3-Ingredient Energy Bars at Home
True Greek Recipe: Paximadi Bread Salad with Tomatoes, Feta and Capers
Good Food to Share 
The Big Book of Small, Cool Spaces 
Apartment Therapy Presents 
The Eight-Step Home Cure 
Monterey Pitcher fr...
Before & After: Emily Henderson Transforms a Senior's Studio Space
Monica & Austin's Charming Bungalow
My mom (she's japanese) rubs the Hachiyas with ethanol (I guess you could use vodka) and they're ready to eat the next day. I am not sure if the alcohol gets rid of the astringency or accelerates the ripening process, but it does work!
@moorglade99 - interesting!!
I LOVE soft persimmons!
Aargh, I can never remember which persimmons are which and have made the mistake of biting into an unpleasantly unripe one more than once. That's why I rarely buy them myself but I love it when my mom serves them because they're always perfect, whichever kind she buys.
Not sure why I have a block on remembering Fuyu from Hachiya. I need some kind of mnemonic device for the firm/soft thing.
Moorglade99, the chemical that ripens fruit (that bananas have lots of) is ethylene, so it's most likely that the similar chemical makeup of ethanol (alcohol) to ethylene is what's behind your mum's trick.
I think you're right, RosieGreenie. I guess it works just like the apple in the paper bag trick mentioned in the post. The apple releases ethylene, ripening the persimmon.
My aunt sends me a giant shipment from her own garden of Fuyu persimmons. I love persimmons but there's only so many I can eat on my own! If anyone has an easy recipe for how to bake these into a pie or a bread, i'd love to see it!