Found this wonderful blog from Joy the Baker. The post on persimmons is a gem! It has pictures to match and tempts one to try the recipe of Persimmon Pudding. She writes about the Hachiya variety of Persimmon and I have the Fuyu's with me! The Fuyu's get into the sweet, sticky, Halwa-like characteristic when they are just a little too ripe. One can then just scoop out the flesh from the thin skin of the fruit. A couple more days and will use this recipe.