persimmons- home grown & ceramic
These are Fuyu persimmons (on the sides) This non-astringent persimmon is squat like a tomato. They may be consumed when still very firm to very very soft.
The other type is the heart-shaped Hachiya which is the most common variety of astringent persimmon. Astringent persimmons contain very high levels of soluble tannins and are unpalatable if eaten before softening.
Information source:http://en.wikipedia.org/wiki/Persimmon
These Fuyu persimmons (above) can be eaten like an apple or pear. They have a nice crunchiness like a pear. I slice them up and add them to salads.
The Hachiya persimmon is very tart. If you freeze them they lose the astringent tartness. I peel them and put them in a blender with orange juice and make a delightful sorbet dessert, or a smoothie.
The other type is the heart-shaped Hachiya which is the most common variety of astringent persimmon. Astringent persimmons contain very high levels of soluble tannins and are unpalatable if eaten before softening.
Information source:http://en.wikipedia.org/wiki/Persimmon
These Fuyu persimmons (above) can be eaten like an apple or pear. They have a nice crunchiness like a pear. I slice them up and add them to salads.
The Hachiya persimmon is very tart. If you freeze them they lose the astringent tartness. I peel them and put them in a blender with orange juice and make a delightful sorbet dessert, or a smoothie.
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I just ADDED more information on the description above.