tag:blogger.com,1999:blog-6980672.post8215304493688882754..comments2023-10-08T08:38:09.714-04:00Comments on Musical Perceptions: Strange FruitScotthttp://www.blogger.com/profile/01286095156825716887noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6980672.post-22446920446947420162007-10-26T14:42:00.000-04:002007-10-26T14:42:00.000-04:00There are two kinds of persimmons generally availa...There are two kinds of persimmons generally available in CA (and grown here, often in back yards): Hachiya and Fuyu. Hachiyas have to be ripened to jelly-like softness to be edible. Fuyus are flattish and can be eaten when firm. A fully ripe Hachiya is amazingly sweet and delicious, but it takes patience and the texture isn't to everyone's liking.Lisa Hirschhttps://www.blogger.com/profile/14014924958428072675noreply@blogger.comtag:blogger.com,1999:blog-6980672.post-91436683378500342662007-10-22T22:21:00.000-04:002007-10-22T22:21:00.000-04:00I've been eating persimmons since a small child, a...I've been eating persimmons since a small child, although I've never had persimmon pudding. I believe there are actually two types, one more astringent than the other. In any case, they make a great snack. <BR/><BR/>As fate would have it, I recently bought a bag of persimmons over the weekend, so the pudding recipe you linked to is going into my to-do list!Anonymousnoreply@blogger.com