A honey of a fruit.
Both have red-orange skin, though Hachiyas tend to be redder and Fuyus are often a brighter orange. Ripe persimmons have a soft, custardy texture. Both varieties have similar sweet, “honey-like” flavors that one taster described as a cross between “a pumpkin and a plum.” Hachiyas are astringent, so they must fully ripen—they should be soft and squishy—before they can be eaten or they will dry out your mouth and leave a harsh, bitter taste. Fuyus are nonastringent, so they can be eaten while still firm, though we prefer them a little softer. Both varieties should be ripened at room temperature, and they can be cooked into jams, quick breads, cakes, or persimmon pudding.
The bottom line: Persimmons are sweet fruits with lusciously creamy textures when ripe. They are available in the fall months.