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I love Fuyus in a wide range of ripeness. From when they're still hard, but the skin is orange enough to where they've probably started getting sweet on the inside, to when they're so ripe that you'd better slurp 'em down before they start turning, persimmons are one of my favorites, for sure! 6:

Personally, I find the whole firm/soft characteristic of the persimmon to be pretty efficient. i.e. The apple you pick for snacking is probably different from the apple you put in a pie, but they're both delicious for different reasons--same with Fuyu persimmons, but you get both qualities in one fruit (eventually)!

Of course, I grew up eating them either way, so that probably has a lot to do with it. (: Also, I find that if you get a batch (of Fuyus; I've zip experience with the other kind) and they do happen to be mediocre, a good way to serve them is chilled, with a modest topping of a decent cream (whippedness is optional) and/or your favorite syrup (I did this with a ginger/lychee syrup the other day and the results were amazing).

@fuuchan-
I should've said persimmons I've had in St. Louis were flavorless. ;-)
I wish I live somewhere I have access to great exotic produce (we do have fresh figs during summer, tho!)

Fuyus yes, hachiyas no thanks D:

@hmw: really? I got a very large batch this week that is DELICIOUS. They're on the soft side, but oh so honey sweet. I actually prefer my fuyu's a little softer.

@Figlet - don't compost them!

Hachiya persimmons can finish ripening off the tree. My grandfather grew persimmons for years and would pick them all when they were quite hard. They ripen up well on a windowsill, but it can weeks to do. We live on different coasts, so I would pick persimmons off the tree that were as hard (or harder than) apples (so they wouldn't bruise in my luggage) and they were ready to eat in a month or so. They are definitely worth the wait.

I just had my first one last night. I have no idea if it was ripe or not, but I am not necessarily thrilled about eating the other one I have at home...

wicheda - yes, we call them kaki in japan...and i just gotta say...i grew up eating them (kaki, the fuyu variety) firm. not like a crisp apple, but not soft. i don't think i've ever had a fuyu soft and oozing. the thought grosses me out a bit! i understand they may reach peak sweetness when soft, but no thanks. i'm not such a big fan of the syrupy sweetness and oozing texture of a ripe hachiya.

i've noticed, though, that fuyus in the u.s. are not as flavorful (in firm stage) as those of my childhood in japan, so maybe that's why some folks don't see the point. don't underestimate a more firm fuyu!

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