Fuyu persimmons and hachiyas persimmons are the most commonly available in North America. They are both from a genus called "fruit of the gods" in Greek and they are both in season in the fall. Learn the difference and how to buy, store, and use them below.
Prepare fuyus by hulling them (cutting out their top and its attached flesh), slicing, and peeling them. Remove and discard the large black seeds as you encounter them.
Hachiyas are thought of as "baking" persimmons and are commonly peeled and pureed into a pulp to add to baked goods. They add stable moisture and a mild, pumpkin-like flavor to cakes, puddings, and other treats.
How to Buy and Store Persimmons
Whether Fuyu or Hachiya, look for persimmons that are bright and plump and feel heavy for their size. They should have glossy looking skin without any cracks or bruises. Store almost-ripe and just-ripe persimmons at room temperature. Hasten ripening by storing them in a paper bag. You can keep very ripe persimmons loosely wrapped in plastic in the fridge for a few days.