OK, there is NOTHING more disgusting than biting into an unripe hachiya persimmon. Of course, when ripe, they are pretty darn tasty.
So, how exactly do I know when the thing is totally ripe? Should it have a few black spots? Should it looks really black and rotting?
No black spots at all and just sort of soft? (I have been burned on this before, biting into a disguised unripe part and feeling like my mouth was full of cotton balls for an hour).