Fuyu
The fuyu persimmon has a spicy-sweet flavor which resembles a blend of mango-papaya with a hint of apricot. A fuyu can be eaten raw like an apple or diced up and baked into bread or cake batters. Slightly green, premature fuyus can be sliced up, marinated in olive oil and cooked on a grill. A ripe fuyu should have reddish-orange skin, with no sign of green, and can be somewhat firm. The season of a fuyu ranges from October to late December.
Hachiya
The Hachiya persimmon, unlike the fuyu, is very soft when fully ripe. Hachiyas have a high content of tannins causing them to be very astringent if eaten before ripe. This persimmon is similar in taste to the fuyu but has a texture more similar to a thick jelly. Hachiyas, known as "the baking persimmon", can be pureed and used to make cakes, cookies, breads, pudding, and more. The season of the hachiya, like the fuyu, ranges from October to late December.
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