tal , 1 month ago Note that there are two different cultivars I've seen sold in the Bay Area. Fuyu. These are typically eaten crunchy (and are so even when ripe), like an apple. They look kind of like a tomato, are short and wide. Hachiya. There are very soft, almost a jell-o consistency, when ripe, and are very fragile. My dad used to grow them in his backyard. https://en.wikipedia.org/wiki/Persimmon
Note that there are two different cultivars I've seen sold in the Bay Area.
Fuyu. These are typically eaten crunchy (and are so even when ripe), like an apple. They look kind of like a tomato, are short and wide.
Hachiya. There are very soft, almost a jell-o consistency, when ripe, and are very fragile. My dad used to grow them in his backyard.
https://en.wikipedia.org/wiki/Persimmon