Tony,
I like them both. However, I usually cannot resist eating them. So, I tend to finish them all before they could be soft 
I don’t even bother peeling them most of the times. Extra vitamins ( or chemicals!)
I’m getting drowned in persimmons. Co-workers, friends, relatives all have wayyy more than they consume. One of my friends has 6 persimmon trees in his yard. And nobody in his house likes it. 
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Makes me wanna rip my slow performing fuyu out!
Bleeding,
What kind of persimmons they are? I onlt have a chance to eat Fuyu and Hachiya. Never try American persimmon.
They are mostly Fuyu and some Hachiya. I suspect few of those 6 trees are of some other kind but am not sure.
Mamuang,
While I am at work, my wife went to the Asian store and she bought a bunch of yummy Hachiyas and papayas for me. Hachiyas were $1.69 per lbs.
Tony
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To me, Hachiya tastes better than Fuyu but I need to let it really soft (fuuly ripe). Otherwise, the astringency stay on my lips and tongue for a long time.
Hachiya here is $1 each but I don’t see them that often.
I’m going to try to sell about 40 Eureka for $1 each at the farmers market on Saturday. Most people probably won’t know what to think of them.
Steve,
I bet your home grown Eureka persimmons taste as good or close to the Hachiya.
Tony
I bought a box of 9 Fuyu for $6.99 at Costco yesterday. Pretty good but I’ll let the rest ripen a little more for some more sugar. My wife has never had a persimmon and kept waiting for acid since it looks so much like a tomato!
Fruitnut,
Hope you give out a sample. I tend to buy fruit I don’t know if a seller gives out a sample and I like the taste.
Good idea and I do that sometimes. But these are astringent and hard as rocks. A taste won’t boost sales.
Can you get one to fully ripe just for demonstration?
When I first taste Hachiya, had I not known about its astringency, I would have thrown it away.
Freezing the fruit is a quick way to soften and remove astringency. But in my experience the results may not equal the slow method of just waiting patiently. Drying also works but that obviously results in a far different product. If they don’t sell at least they’ll hold well until another week.
Tonight I got an opportunity to taste my first American persimmons. I only managed to get a handful but it was enough to compare them to the Fuyu. As mentioned they are completely different in both taste and texture. The American Persimmons were probably a little over ripe as they had a texture of apricot jam and was full of seeds. And not quite a large as a golf ball. I have to admit the flavor of them was far more interesting than the pure sweet flavor of the Fuyu. The Americans were very sweet as well but had a depth of flavor that at first reminded me of a raisin. There was no astringency what so ever. I gave a bite to my wife and she promptly spit it out saying the texture was disgusting. My 5 year old daughter actually savored it before spitting the seeds out. She said it tastes like prunes! And after eating a few I had to agree that I did taste some hint of pru e flavor it. Almost kind of tasted like tamerind as well.
So this fall I got the opportunity to try 3 fruits I always wanted to try. PAW PAW, Japanese Persimmon, and American Persimmon. Overall the flavor champ was paw paw and the texture champ was Fuyu. On a scale of 1-10 with 10 being the best I’d rate them:
PAW PAW - 7 flavor, 2 texture.
FUYU - 2 flavor, 7 for texture.
AMERICAN PERSIMMON- 6 flavor, 1 texture.
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