The most common variety of astringent persimmons, hachiya, has to be completely ripe and almost mushy before eating. The fruit’s tannins make the unripe fruit unpalatable to eat, unless the flesh of the heart-shaped fruit has completely softened. To ripen hard fruit simply place on a counter in sunlight and allow the fruit to ripen, or place in a paper bag to quicken the ripening process. Hachiya are small to medium sized fruit, and orange to red-orange in color. Hachiyas may be added to puddings, cakes or place the fruit whole in the freezer for an icy treat!