I got some "sweet persimmons" or "Fuyu" they were also referred to, and had them in the fruit bowl for a week. It stayed an orange colour, didnt really go soft or darker. Does anyone know what this variety is meant to be like when its ripe? It was still hard when I cut it open and was crunchy inside, like an unripe pear. Inside it was a light orange and the fruit was really sugary sweet, just with no distinct flavour at all. I really dont think it was ripe, but I didnt want to leave it sitting for 3 weeks, not exactly fresh! The info when I bought it said they were usually stewed for desserts. Maybe like a granny smith apple is usually the best variety of apple to cook with, this one is just a cooking type or persimmon? Everyone else mentioning persimmons said they were squishy inside...

I like them crunchy or soft. They taste great both ways. Maybe they were picked to early?

xoxoxo

what state are you in? geographically that is..lol!

cos im in a frantic state if my persies are rock hard..i only buy em from the farmer direct or pick em myself. go for a stroll in your hood and you might be suprised whats around. ive knocked on peoples doors and asked em for persies and they said "oh you can eat those orange things?"...

you never know if you never have a  go...

I buy the Fuyus at the farmers market and the guy there says to eat them hard with the skin on but I leave them for a few weeks till they become super soft and they are the most delicous things I have ever tasted.  I have boxes of them at the moment and am eating at least 6 a day maybe more....emmmmm

In Italy parsie are called Cachi - spell Khakee or so... - and they are mainly avialable very soft and sweet... when i went to NZ and came across the hard ones i wasnt sure if it was the same fruit and in the farmer market i could get organic ripe ones for free as they were labeled as 'chook food'...

My understanding is that there are 2 types of persimmons - Fuyu and the other type. Fuyu, I read somewhere , can be eaten like an apple, and do not need to be soft. The other type must be soft and you should avoid eating the skin - apparently it really dries out your tongue!!

Found a link: http://www.wikihow.com/Eat-a-Persimmon

Oh my, if only I could get percy's straight of the tree...I would be in heaven.

The astringent ones need to be eaten when the skin is transparent or they will rip your mouth out.
I think most of the percys they sell these days are the fuyus that you can eat while they are crisp like an apple.

I like them soft, juicy and sweet.  Hey would you like eating mangoes that were sweet but crunchy, they just got to be soft and mushy so the juice splashes all over yer face and runs down your arms, well to me that is how percys have to be ....yum can't get enough hee hee

Once I had one fall off the tree right in front of me and *splat*. Piers and I ate it and it was the most magnificent persimmon ever!