Persimmons are a variety of fruit that comes into season in the fall. These orange fruits are sweet and can be used in several ways. There are two types you can find in the produce section, usually broken down by astringency: Hachiya and Fuyu persimmons. Hachiya are in the astringent category; they’re so full of tannins that biting into an unripe one would be like putting chalk in your mouth. They are oblong and akin to an acorn or a plump Roma or plum tomato. If ripened until they are squishy soft, their flesh turns sweet and almost custardy.

Fuyu, on the other hand, are nonastringent. They can be eaten while still unripe and firm or allowed to ripen. They are squat and flat–bottomed, almost like a beefsteak tomato.

Hachiya persimmons, when allowed to ripen, can be used in a variety of baking projects, including breads, muffins, cookies, steamed puddings or cakes. Consider them a fall treat you can play with instead of apples and pumpkins.

Fuyu persimmons can be used even more widely, since they don’t need to be ripe to use. The unripe texture is crisp and sweet, and they can be used raw in salads. They pair nicely with bitter winter greens such as chicory, radicchio and escarole, or with roasted beets for something different around the Thanksgiving table.

They also can be roasted or broiled for use in savory dishes, like pork roast, or left on their own on a cheese board or as a side dish. Firm fuyu persimmons also can be turned into a chutney or relish, or even dried in a low–temperature oven or dehydrator.

Ripe persimmons of either variety can be pureed and frozen. Once defrosted, the fruit puree, much like the ripe custardy fruit, can be spooned over oatmeal, yogurt or ice cream.