Instructions: There are two common 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 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:
Allow to ripen at room temp; or speed the process in a paper bag adding a banana or apple. You can store them in the refrigerator for up to 2 weeks.

Feel a fully ripe persimmon; it should be very soft to the touch (like firm jelly) with slightly wrinkled skin.

Place ripe fruit in a plastic bag and refrigerate. Use as soon as possible.

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.

Eat out of hand, like an apple, for the simplest of pleasures; or, add to a fruit salad of melon, fresh figs and grapes.

Cut off pointed end, wrap in foil and freeze. Thaw slightly, then spoon from its self-contained cup. Instant sorbet!

Puree the flesh; use as a topping for nonfat ice cream or angel-food cake; or, fill a crepe, then drizzle with lemon yogurt.

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.

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