This orange-yellowish fruit is native to China and can be eaten raw, dry, or cooked. The two most common types of persimmons vary greatly in taste. The astringent variety (hachiya) should only be eaten when it is very ripe and softened, otherwise it has a chalky taste, while the nonastringent fruit (fuyu) can be eaten when it's much firmer and crisper. The taste of the flesh can vary from mild to very sweet, like an apricot or mango, and can be used in cookies, cakes, puddings, stews or curries, and salads.
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