Persimon — The Persimmon That Breaks the Usual Rule

Most persimmons need to go completely soft before they're pleasant to eat, since the unripe fruit is famously astringent and puckering. Persimon, grown mainly around Valencia, is the exception: it's treated after harvest with a process that removes that astringency while the fruit is still firm, which means you can eat it crisp and crunchy, sliced like an apple, rather than waiting for it to turn to jelly. The glossy orange skin and firm, dense flesh make that clear at a glance — this isn't a fruit you're checking for softness. A ripe Persimon simply looks vibrant orange with unblemished, taut skin; if anything, avoid ones that have already started to soften if crunch is what you're after.