Hachiya Persimmons

While the Fuyu persimmons are great for eating as a fruit, the Hachiya persimmons are great for baking.  Many people associate persimmons with baking, what they have in mind is the sweet mushy almost liquidity interior of the Hachiyu persimmons.

Hachiya persimmons are acron shaped with a narrow point at the end.   If to be eaten as a fruit, it needs to be very riped with the skin almost transparent.  It is also described that the best taste is when it looks like a water balloon.     

When the fruits are almost ripe, they look very pretty with bright red/orange color.   However if one eats at this stage, it will leave a weird sensation in your mouth.  The weird taste is caused by tannins, it'l take a while for your mouth to feel normal again.  If you like to bake, wait for the Hachiya to be very ripe and scope the interior into containers and freeze it until you are ready to bake.  

What variety are these persimmons?   Hach-yu?  Fu-chiya?   These are the secret love children of the Hachiya and Fuyu!   No one tried to play matchmaker, they made the decision themselves.

These hybrid are not as flat as Fuyu, not as acrony as Hachiya.   They are hybrids!   How do these taste?  They taste more like Hachiya than Fuyu.