Persimmons

It's about the size of an apple, but yellow-orange or tangeriney-red.

There are two types of persimmons and the season does change as to what's available: 

• Astringent: wait until these go absolutely soft and squishy in the flesh. Types: 'Nightingale', 'Dai Dai Maru'. The tannins in the astringent persimmons make them inedible until ripening then they're like the texture of jam.
• Non-astringent: Which may be eaten straight away, as soon as it turns colour. Types: 'Fuyu' is crispy...eat it like an apple, and 'Jiro', is so, so pretty!

Of the astringent types there's 'Nightingale' and the  It's a delicious flavour.

• Freshest in Autumn,  June.
• Good for snacks, salad, dessert, baked goods, jams, preserves. 
• Store in astringents in a cool place and ripen. You may place an apple or banana in the paper bag to speed the process up.