How do you know a ripe persimmon?

It’s obvious, right? The hachiya persimmon on the left is bright orange, firm and smooth while the one on the left is darker and starting to look like a balloon with some of the air let out. The skin looks a little loose, plus it dimples under the slightest pressure. That persimmon is ready to be made into pudding…if I can keep my grubby hands off of it that long.

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