Organic Hachiya Persimmon Duo

The Hachiya persimmon is actually even sweeter than the Fuyu, but only when it's so ripe that it feels like a sack of jelly. If you eat it at any point before then, it has a tannic flavor (like a mouthful of mothballs) that rivals the greenest plantain. It can take a while for Hachiyas to ripen, but the good news is that they look stunning while you wait. You can even try your hand at Hoshigaki, a Japanese method of peeling, hanging, and drying Hachiyas that result in a dried fruit delicacy.