Fuyu persimmons are short and squat, and are the ones that stay hard. They don't have the tannins like their cousins, hachiyas. Hachiyas need to ripen fully and get super soft before being able to eat them. Fuyus on the other hand can be eaten semi-hard like apples! Here we're enjoying them quartered and sprinkled with balsamic sea salt. A sweet little autumn afternoon snack.