I'm new to the eating of persimmons. I bought some fuyu persimmons and then stupidly misunderstood info on the internet that you have to ripen (hachiya) persimmons to make them tasty. So I left my fuyus for about a week until my husband convinced me to try them. By that time they had dark spots inside and I looked it up and realized my mistake.
Did I over-ripen my persimmons?
In the end, because I couldn't stand the thought of wasting them, I cut them up and ate the pieces that didn't have any very dark concentrated spots. With no idea what a persimmon should taste like, I think it tasted fine -- sweet, vanilla-y, but also pretty mild. Slight, kind of pear-like aftertaste. I definitely want to try them again!
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