Persimmons originated in China and have been cultivated there for thousands of years. The first persimmon trees were introduced in the United States between the years of 1870 and 1920. There are two main varieties of persimmons grown in California, the Fuyu and the Hachiya.
Both varieties of persimmon are orange, sweet, and flavorful, though the Hachiya variety is extremely astringent and must ripen fully before it becomes good for eating or use in baked goods.
Conversely, Fuyu persimmons are ripe and sweet while still firm. They are great out of hand, in salads, or in baked goods.
See information on each variety below for more specific storage tips.