Hachiya persimmons are acorn-shaped, it must be completely ripened before consumption. When fully ripe, it develops a sweet flavor. The pulp of the hachiya persimmon is used to make sherbets, puddings, cakes, jams and purees. When the fruit is fully ripe, the skin turns a deep orange color. Another indicator of ripeness is that the fruit becomes soft like a water balloon. The consumption of unripened persimmons can cause phytobezoars to form in the body.
The persimmon (or kaki) is the fruit of many species of trees in the genus Diospyros. Colors range from light yellow-orange to dark red-orange. They very in size and shape, some varieties can be spherical, acorn or pumpkin-shaped. Persimmons are sweet in taste, and are a good source of vitamin C and vitamin A. Some varieties are edible in the crisp, firm state (like an apple) but it has its best flavor when allowed to rest and soften slightly after harvest. Some varieties, like hachiya persimmon, should not be eaten when unripe.