The large, heart-shaped Hachiya persimmon must be very soft to the touch for the flesh to taste sweet. To hasten ripening, place the fruit in a closed paper bag for 2 or 3 days. Hachiyas are pureed and used in desserts like this pudding. Or, freeze them whole and eat with a spoon for a simple sorbet. The short, squat Fuyu persimmon, eaten when hard and crisp, adds sweetness and color to salads, appetizer plates and cheese plates. If you live in an area where wild persimmons grow, you can use 10 to 12 wild persimmons in place of the Hachiyas in this recipe.
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