Jenn, who blogs over at Cultivating Me, texted me last weekend to see if I had any ideas for using Hachiya persimmons. I’d actually never had a persimmon before. Like never, ever. I knew there was more than one kind of persimmon, the two most common are hachiya and fuyu.
But as luck would have it, they just happened to be on sale at my local Italian market that very same week. So I picked some up. I don’t know that I’d recommend eating them plain. Eating them makes your mouth feel funny. The astringents in the hachiya actually make your mouth feel furry when you eat one.