Try biting into a Hachiya persimmon while it's still firm 👀 have you tried both of these persimmons yet?

Her : "Fuyu is more firm and Hachiya is super squishy" My fried brain at first second : *tomato?*

I'm eating the soft one rn and it tastes really good ngl. You can make some non-cooked pudding with it just by adding only cacao inside.

Fuyu doesnt always have brown flesh. That usually occurs when its overipe. The hachiya you showed is also super ripe. I like em less aged than that.

A much smaller variety grows wild here, and I love picking them in the fall. I even made persimmon bread at the suggestion of a fellow forager, and it turned out so tasty!

My college roommate's mom would send him Permissions and kimchi, and he would get excited if the box was wet and leaking because it meant that the persimmons were ripe. He would tear the box open and sit cross legged in front of the coffee table and alternate between bong rips and bites. He would leave a sticky mess every where, but nobody bugged him about it because he was all the way across the country from his mom.

It looks like a tasty tomato but don't let it Fuyu 🍅 😂

Hi, I'm Egyptian and we are eating the Hachiya one all the time. I was surprised when I knew about the Fuyu one and wish to try it. A tip for picking the ripe sweet Hachiya is dark orange with no lighter spots. also you can remove the green part and eat it as sucking it.

Hachiya are my favorite!! They grow in the Mediterranean as well and they're such a treat

If you freeze the second persimmon and let it thaw just a bit before eating, it tastes so good and it’s perfect to eat on a hot summer day! I remember eating it like that at my grandparents house in Korea and it’s so good 🤗

Tips: persimmons continue to ripen after they’re picked! Sort of like avocado does. Put them in a dark place - preferably in a paper bag, at room temperature but even a dark shelf outside of the fridge is fine. The paper bag holds in the ethylene gas as it ripens, which makes it ripen quicker! I’ve mostly had hachiya - maybe fuyugaki once in my life. My dad warned me and taught me well how to eat them. The Rules: 1) ALWAYS wait until it’s soft. Squishy soft. It will feel like an almost rotten tomato. When you think it’s about soft enough, wait one more day. 2) ALWAYS peel it, because the skin is also very astringent and the skin and leaves can cause stomach distress. 3) NO holes 🕳 but small black spots are fine! They don’t affect the fruit itself it’s just sunspots from hanging on the tree Still, as a kid there were a few times when I made the mistake of eating hachiya persimmon slightly underripe. It’s a delicate balance between astringent as rubbing alcohol, edible and sweet, and rotten. There’s a perfect sweet spot before it’s unbearably pungent/fermented, but when it’s soft to the touch - like squishy soft. It’s really best just to wait, though bc you’ll never ever forget how stringent it is and how much it hurts like your tastebuds literally dry up and shrink away from it screaming and grabbing each other for comfort - and if it’s doing that to your mouth, just think about what it’s about to be doing to the rest of your esophageal tract and stomach! I can tell you from experience... if you are curious, (just ask me or Janelle, don’t try it, yourself! 😅)

Try freezing hachiya persimmons. Then use a spoon to scoop it up.

Tried them both, the first one is great, crunchy sweet, and my favorite one, the second one was also great, it was pretty fun to eat and also sweet.

I have never heard of this in my life, I thought it was a tomato at first 😂

Here in Italy the super soft one is the norm. I remember when I was in high school and brought the harder kind at school once and my friend were super weirded out by it because they had never seen it 😂

The 2nd one is how north American wild persimmons are, they're a lot smaller but you basically have to wait until they get so soft they are almost rotten

Wild persimmons grow where i live in missouri, if you eat them when under ripe they make your entire mouth feel like cotton.

Damn never knew about this. Pretty sure I grew up eating the hachiya type since everyone said if you don’t wait until a persimmon is fully soft and ripe it won’t be sweet at all and will leave a weird taste in your mouth. Was really surprised when I eventually tried the fuyu type and finding out it would be sweet and crunchy before it turns completely ripe

I’m glad that the first impressions with the hachiya persimmon seem to be universal. I thought it was dying when I first ate it

I’m not sure what kind of persimmon it was, but the first time I had a persimmon, I was at a park in Northwest Arkansas with my family, and my Grandpa and my uncle were throwing sticks at a persimmon tree in hopes of knocking some down. I ended up getting some for myself, and got to literally taste the fruits of my labour. It was so sweet and delicious! :)

If you’ve ever mistakenly got deodorant on your tongue before that’s what eating a unripe Hachiya persimmon is like

This what I NEEDED! Last night I had a persimmon for the second time ever and it was the Hachiya type but I didn’t even know there was a difference. The first time I had the Fuyu type and I really enjoyed it so I wanted to try it again! Well, when the fruit started sticking to the roof of my mouth and my tongue and sort of peeling I thought it might been an allergic reaction😰 So I quickly brushed my teeth, tongue, and roof of my mouth to get rid of the peeling and waited for whatever happened next yet nothing did😭😅 So thank you for the explanation!❤️

The first time I tried it my experience was like yours, felt so dry and chalky in the mouth. It's delicious when it's soft. I recently purchased the smaller persimmons, they were red inside and looked like a tomato, not brown. I put them into an argula salad instead of tomato and used fennel instead of onion. Cut up some ginger for zing, and added pumpkin seeds and flax seeds. Was awesome with raspberry vinegarette, like a desert salad.

Sometimes it's so bad you have to go to the hospital because your throat completely dries up

they must be frozen first they are a winter fruit which is why they are harvested after the first frost they are lovely

when i was in sixth grade there was a bunch of persimmon trees right next to the fence that closed the playground off from the woods. we used to collect them and eat them. they tasted very chalky, like the soft one when firm. our teacher actually made persimmon cookies for us and they were the best cookies i’ve ever had to this day!

I've never tried persimmon! I'm not always sure about trying new fruit, but when i have an idea what to do that makes it easier, so maybe I'll try them now!

I have a persimmon tree and we have both kinds! They are delicious and I’ve bitten an unripe hachiya persimmon, it made my mouth feel like it had millions or thousands of microscopic seeds. It went away in like an hour! I love both kinds of persimmon.

I have persimmon trees around my house but they are smaller than those persimmons (and not that bright color) and are bitter until they get more ripe, I made pies with them for Thanksgiving this year. (I'm from Arkansas)

I've definitely made the persimmon mistake. I follow a KZfaqr called The Weird Explorer and he's all about fruits. He's the one who taught me that there are two different kinds of those, and one has to be almost too soft to be close to edible

i LOVE these fruits they give me a nostalgic feeling tbh

❤ I've had both. And I love the pudding persimmon, you are soooo right that type can't even be remotely firm. I've been trying to convince people just to try again when its ripe ❤ thank you

We always buy the hachiya persimmons because the sweetness of it when it's ripe is the best!!! You don't actually have to wait for it to be too soft and soggy like that, it's ripe enough when you can press it amd feel softness, or if you sun-dry them like how they do in korea your don't need to wait for them to ripen because once dried enough they turn sweet too

We have native persimmon here in Kentucky. They’ll give you “lock jaw” if they’re not ripe.

Persimmons are my absolute most favorite fruit. Growing up my grandma and grandpa had a persimmon tree that grew Hachiya persimmons. For years it was the only kind that I knew existed. Now though, visiting the persimmon museum in Japan is literally on my bucket list. 🤣

I grew up eating the firm one, I loved it so much it’s one of my favorites.

That makes so much sense I thought I just got a bad batch my mouth was instantly dry I was like omg am I having an allergic reaction ! 😅

Persimmon is called "caqui" in 🇧🇷 and I just eat it directly, no spoons. So delicious.

I’m from Italy and I actually have a tree of the soft kind in my garden, used to suck on them when I was a kid, you brought back such happy memories 🥹

Hachiya persimmon is much tastier and creamy when it’s ripe. Both type taste better when they turn soft.

There's a persimmon farm down the road from me, and they sell baskets of them in season. They mainly sell baskets of the fuyu, because the hachiya is what they use to make traditional Japanese style sun-dried persimmons, which are sooooooo delicious. 😋

Well I learned something new today! :D

There is also a type of persimmons that grow native in North America! They are much smaller and have a dusty pink coloring. Like the Hachiya persimmon, they have to be super soft before eating. Delicious when ripe- astringent when firm

There was a sale on persimmons at M&S, 3 pack, all of them 30p. I bought like 10 packages. I love persimmons so much

I had a persimmon tree on my property growing up and it was the soft kind. I didn’t realize that there were persimmons you could eat firm, so the first time I ever saw someone take a bite out of a firm persimmon I was absolutely horrified lol.

I used to live in a house where there were multiple trees or both types.The Fuyu is really good for a snack or chopping up in a salad. The mushy-ripe Hachiya makes a great sweet loaf (like banana bread) or a steamed pudding (which is how my mother grew up eating it which was a little similar to the persimmon bread). Most recipes have some warming spices similar to pumpkin pie. So good!

My grandma used to buy persimmons for me as a child, since it was one of my favorite fruits. Here in Brazil tho, we call them "Caquis". They're sooo good.

The description of the Hachiya persimmon sound like it has tannins. I love persimmons with whipped cream.

Dude I thought all persimmons were like firm hachiya because that was the type near my house. That’s why I was always confused when youtubers or anyone on the internet used firm persimmons because all I could think was “DO YOU GUYS NOT HAVE SANDPAPER TONGUES?” Like I knew you could wait until they were super super squishy but they’re too sweet for me by then, but I was baffled every time I saw people est or use firm persimmons in their cooking. Thanks, lol

Yep! I actually didn't super mind the furry feeling in my mouth from the hachiya, though I won't go so far as to call it pleasant

Her; Hachiya 🍅...fuyu🍅 My Brain: tomato 🍅... another tomato 🍅

Yes I have eaten persimmons many times. When they aren’t ripe, they leave a furry feeling in your mouth! Which I don’t like. But when ripe, they are so delicious 😋

There is a smaller variety of soft persimmon that grows wild in the Southeastern United States, the astringent properties when unripe are very well known. When someone is in a bitter mood or has a poor expression on their face, it's often compared to having eaten a green persimmon.

I need to send this to my mom. When I was a kid, she got tired of me complaining that it made my mouth feel funny and me "wasting" them so she stopped giving me any. Turns out I was right. Listen to your kids.

That is the type we had growing in our yard I use to climb it and sit in th tree and squish it in my hand and eat it like a crazy little wild animal, I was about 4 years old it was so fun and yummy until I ate to many 😂 and persimmon cookies are yummy 😋 I didn't knw there was so many different varieties❤

My grandparents in Korea used to freeze the soft ones, so that when you take it out of the freezer, you can have it like sorbet. AND ITS SOOOO GOOD

Actually in Egypt we only have the Hachiya type and we always eat it soft ofc. , but the other day I watched a Korean KZfaqr saying she likes persimmon firm and it literally shook me 😂

We call this fruit "kaki" in our country. The firm one is called "vanilla kaki". It is pretty common fruit in autumn.

My grandparents use to make persimmon cookies. I haven’t had a persimmon since they passed away. 😢

Yes we have them both in Brazil and they are delicious! But you should wait until it is really ripe to eat the second one

In East Asian countries they're about as common as strawberries or peaches or any other seasonal fruits. Now I live abroad and almost no one even knows what persimmons are, which is really weird because they sell them everywhere in almost all the local supermarkets.

I grew up eating north American persimmons. They wouldn’t hold up in produce but you can find them wild and they’re a treat!

I've only ever eaten a Hachiya persimmon! In fact we have some Hachiya persimmon in my house rn, we are just waiting for them to be ready so we can eat them

KZfaq really out here recommending me all the persimmon videos when I'm super allergic to them 😆

I have a wild persimmon tree here in NC, it’s the same way you have to wait til it is very golden almost like falling apart in your hands it’s so sweet and tasty. The opossums love it 🥰 ❤

Yes I love the Hachiya 🤗 I get them slightly squishy and tender( it still has some bite and isn't mushy) It's really good!

In Kentucky, there’s persimmon trees that grow wild and you bite into a green persimmon, it will guarantee you a permanent pucker fir the entire day

Theres also a crunchy kind also and its my fav type of the fruit!😋

I just finished eating a persimmon…the fuyu type. My KZfaq is watching me 👀

Here in Brazil we eat this variety of persimmon either by breaking it into quarters and literally sucking out the pulp, or by washing it well and eating it with the skin and everything. Not to mention that with cultivation and modifications 3 more types of national persimmons emerged: 1 another soft and juicy type. 1 firm and buttery And lastly, 1 firm and crunchy one that can be eaten even green as it does not contain no astringency. I recommend you try it if you come to Brazil.

A bunch of us kids grabbed some Persimmons off somebody's tree When We snuck through their yard walking home from elementary school - biggest mistake ever! LOL that was a 1982 I have not eaten a persimmon since😂

I would freeze hachiya persimmon and scoop it like ice cream, it was sooo good!

I’ve had both and I looove them but some of them do not make your mouth dry.

I actually have never had the brown persimmon! I loooooove the soft persimmon, it's sooooo good ❤❤❤❤

I’ve only ever had American persimmons they grow wild here and there flavor varies a lot. You also have to eat them when they’re mush.

I started having persimmons a couple years ago. Since they’re seasonal, it feels like a fall/winter treat!

I grew up eating the Hachiya type and it used to be my childhood favorite. If you were raised in Vietnam, you can definitely relate

There are also hybrid trees that are a combination of the two. I believe they are referred to as American persimmons. I grew up with both types. Have never been fond of the firmer variety. I love the acorn shaped fruit. We generally harvested both types at the same time. We allowed the acorn shaped fruits to ripen off the tree. As they got squishy, we would scoop the fruit out into two cup portions, and put it in vacuum sealed bags for the freezer. Persimmon cookies are still my favorite holiday treat.

in italy we call them “caco mela” and usually we eat the squishy one, in rural parts of towns especially in the north italy there are a lot of houses with trees full of them in autumn and they are soooo good😍

I'm JAMAICAN 🇯🇲 and I was in Ukraine for a few months, arriving in January, it was my first time seeing those fruits and was in total awe at it's look and taste...THEY ARE WINTER FRUITS and you will not find them in any other seasons.... bought them from KLASS supermarket on 23rd in KHARKOV.

I’ve never tried them, I would def like to tho, and it’s great to know the difference in kinds!

the second one is the most common in my home town, and it’s one of my favourite fruits in life i think i only tried the first when i was like 17 yo, and i love it so much bc it’s easier to eat, you can take it on the go and eat it like an apple (the texture is similar too) love it 🤌🏻

My grandmother always made persimmon bread, that shits bomb

Growing up, I only ever had the Hachiya, super soft ones. We didn’t have them very often, it was kind of a special treat for my mom and I to find them in our tiny west Texas grocery store. I never knew about the firm ones until years later I bought one, took it home and kept waiting for it to ripen up. It never did and went moldy. Lol. I had no idea that the firm ones stayed firmer or were that brown color inside. Good to know.

Years ago I used to have a tree of the soft kind at my parents house ❤ I remember being upset not having the hard kind and not eating with pleasure. I really miss it nowday, also the hard kind is become way more popular and the soft kind it's hard to find at the market 🥺💔

You use the Hatchia in baking only. Learned that the hard way. 😂😂😂

Omg that's why my mouth felt so weird!!! Thank you lmao

Hachiya persimmons are mainly eaten dried while Fuyu are typically what people would eat normally. There is another way to eat Hachiya persimmons but I forgot exactly how, I know you put them in a freezer for a bit but forgot what you do next lol. My mom ate them all the time when she used to live in Japan so she told me a few ways to eat them

Hachiya persimmons are quite popular where I live, especially rn, in late autumn/early winter. If you leave it outside or in a freezer, it becomes super soft and sweet very fast. Or you can put it with some apples, it will ripen faster. It's not my favourite fruit (too messy), but it's really nice to have sometimes.

"Ashley!" "Tomato tomato" "Toma toma" "Hachiya Fuyu" "AYE LET ME EAT MAN"

Persimmon tastes heavenly! I craved it last year when I was having a fever and my mum bought it for me even tho it’s expensive because it’s imported from South Korea. I had always been wanting to try it because of Kdrama LMAO

My grandfather has the second type of persimmon tree in his backyard. I remember going to his house and eating persimmons in the fall

There’s either astringent or non astringent persimmons. The non astringent ones you can eat when their ripe but still crunchy like an apple and the astringent ones you have to wait till their fully ripe.

We have those in my yard on a tree there small though and she’s right they are bitter when firm!! :)

It’s so underrated I recommend this to anyone because it’s just so delicious✨

In Iran, this fruit is (khormalo) It's famous. Autumnal fruity and very sweet. I hope you travel to Iran and visit the beauty of my country😊😊💕

I love this in the 1930s my grandma was a kid in Chicago IL No one understood what to do with the persimmons.they threw out all of them every shipment.. They knew because her and her siblings would go get the crate😊

In Italy we eat the soft persimmon. They’re sooo good! Def my fav fruit :)

I love the fuyu ones while they're crunchy. the hachiya ones are delicious when dried too!

My grandparents have a hachiya persimmon tree in their backyard so that was the type of persimmon I grew up eating. 😊