The custardy flesh of a Hachiya, soft and squishy as jelly when it is ripe, makes a sweet, candy-like dessert. We must patiently wait until it is soft almost squishy ripe, and then dig into the gelatinous goo. But woe is you if you try to eat a Hachiya before its time. This is known as an astringent variety, which means it will be bitter and unpleasant unless it is perfectly, squishy-ripe.
Cinnamon Persimmons are a sub variety of Hachiya, except this kind isn’t astringent, so you can eat it when firm or slightly soft. The outside tends towards pale yellow, and the inside is speckled with cinnamon-colored flecks.
The crisp Fuyu is also much more forgiving than a Hachiya, since you eat it when it is firm. Think of it like an apple, in that it is crisp, you eat the skin, and all you need remove is the top green leaves and maybe a small center core. I love to dehydrate these in myEXCALIBUR DEHYDRATOR. One of my fall favorite healthy and delicious snacks.
The Organic Sweet Pumpkin Persimmon is even sweeter than a Fuyu, a bit smaller, and eaten firm and crisp, like an apple. No need to peel the skin, unless you want to. These are gorgeous and delicious.