Hachiya persimmon

These were grown in the exotic far away land of California.

This is the astringent type. The astringency due to high level of tannins which is reduced by light or by wrapping in paper. I held these in a paper bag for a few days and the astringency is still quite noticeable.

The non-astringent squat type of persimmon called fuyu, is the type I'm more familiar with but every time I see those they're wrinkly and squishy soft like an old tomato, and that puts me off.