The season is drawing to a close, but those delicious persimmons that have been in the marketplace are from a small local farm. Unlike many persimmon varieties - including the native American variety and the more common Hachiya variety, which are astringent and unpleasant to eat raw - Fuyu persimmons sweet and delicious even while still slightly firm. They also have an incredible natural shelf life, staying firm for up to three weeks, growing slightly sweeter as it gets softer. Fuyus are often used in puddings or for baking, but eaten raw they provide great nutritional benefits; the fuyu persimmon is a great source of Vitamins A and C, beta carotene, fiber, and some essential amino acids. Try them while they are still in season!