PERSIMMONS

There are two main types of persimmons: Fuyu persimmons (pictured) are non-astringent, which means you can eat them even when they feel hard to the touch. They are delicious raw and will stay fresh for up to three weeks. Hachiya persimmons, which are shaped like acorns, have an unpleasantly astringent taste before they’re soft and ripe. They stay fresh for only a few days and are mostly used for cooking.