Two types of persimmons are most commonly found. The Fuyu is round with a rather flat top and bottom and should be eaten when hard, like an apple. The Hachiya is also round but the tip points upwards into a cone shape, this variety should ripen at room temperature and enjoyed when soft. Both types can be eaten out of hand, cooked with brown sugar as a dessert or served with pork, chicken, ham or fowl.
Flavor is sweet with hints of pumpkin, allspice and honey.