I´m in Andalucia at the moment and just bought persimmons today. The spanish persimmons or kaki as what they call them have different varieties. The local ones sold here are still hard and one has to wait a few days to a week before they become soft... that´s the time to eat them... I love the sharon type because they are seedless, sweet and you can eat the skin.
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Very cool. We have some that are still firm, so we will be waiting on them.