I bought a flat of Hachiya persimmons from Costco about 10 days ago. These are the kind of persimmon you only want to eat when they are super soft and almost gelatinous - when eaten firm, they have a metallic astringency like hot copper fusing your tastebuds. The ones I bought were the appropriate color, but still very hard. "No sweat," I thought, and put them in a brown bag to soften.
Nothing's happened since then. How do I get these guys to ripen or soften or whatever the appropriate fruit term is?