There are two types of commercially available persimmons. They are distinguishable by their shape.
Hachiya: This type of persimmon makes up approximately 90 percent of the available fruit. It is identifiable by its acorn like shape. This persimmon is tart until it becomes soft ripe. Hachiyas must be fully ripe to be enjoyed, which means a mushy, intense orange, jelly-like texture. The taste is compared to that of an overly sweet apricot with a smooth, slippery texture.
Fuyu: Similar in color, but resembling a squashed tomato, this variety is smaller, sweeter, and is edible while still firm.