The fruits of non-astringent persimmon varieties usually have a round or slightly flattened shape. For example, this group includes the popular “korolek” in Azerbaijan - this is the traditional variety “hiakume”. When ripened, persimmons of these varieties usually remain dense and crisp.
Fruits with variable astringency are chocolate persimmons of the “Hachiya” variety. It stops knitting only when ripe, when it turns brown. In this case, the skin remains quite dense.
Fruits of astringent varieties are often conical in shape. Such varieties lose their astringent taste when they are fully ripe and become soft, which does not allow them to be transported or stored for a long time in a fully ripe state. That is why it is almost impossible to find ripe persimmons of these varieties in the store. The most famous variety of the knitting group is the Japanese variety “Hachiya”.
