Persimmons
We grow several different kinds of persimmons, and there are two main categories. Astringent and non astringent.
Hachiya
Astringent variety, must be completely ripe before eating. Super sweet, great for baking
Saijo
Similar to Hachiya, but smaller size
Fuyu
Non-astringent variety. Can be eaten when flesh is still hard. More like an apple in texture.
Recipes for any of the above:
Recipes for Fuyu only:
