Persimmons are native to China and come in many varieties; the two most common being Hachiya and Fuyu. Hachiya persimmons are very astringent because they contain a high content of tannins. As a result, they are undesirable to eat until very ripe and mushy. They are perfect for making Persimmon Bread! Fuyus, on the other hand, have fewer tannins and may be eaten while crisp. If you have the Fuyu variety, be sure to check out my Fuyu Persimmon Preserves recipe.