“There are two kinds of persimmons:  Hachiyas and Fuyus.  Hachiyas, shaped
 like large acorn, have to be eaten soft-ripe.  Until the skin is almost
 translucent and the flesh is jelly-like, they are astringent and virtually
 inedible.  Fuyus, shaped like rather flat tomatoes, are ready to eat when the
 flesh is firm or even crisp.
 
 Other varieties {yes, they did just say there are TWO kinds of persimmons in
 the paragraph above} include the astringent chocolate persimmons, with
 dark-orange skin and brownish-orange flesh.  Goshu persimmons, shaped like
 plump Fuyus, are non-astringent and can be enjoyed soft or firm-ripe.
 
 How to buy:  Look for bright orange fruit that has no bruises.  Usually, all
 persimmons are sold firm.  However, some stores sell soft-ripened Hachiyas,
 which must be handled with great care.
 
 How to store:  Ripen persimmons at room temperature, then store in the
 refrigerator for up to two weeks.
 
 How to use:  Hachiyas are best enjoyed by simply spooning the honey-sweet,
 soft flesh out of the skin.  Eat as is (sort of like a natural pudding cup)
 or serve in a bowl with cream.  The pureed flesh of Hachiyas is also
 delicious for making steamed puddings or fruit bars.  Frozen and then
 defrosted, a firm Hachiya will miraculously acquire the desired soft texture.
 
 Crisp, creamy-fleshed Fuyus can be eaten out of hand like an apple.  Although
 the peel is edible, it is tough, so you may want to remove it.  Fuyus also
 look and taste wonderful in a fall salad mixed with piquant greens and tossed
 with a citrus vinaigrette.”