Where I grew up we waited all year long for early January when persimmons from Japan would appear in our supermarket. My Mom would set the fruit up on top of the fridge and out of reach of eager little fingers waiting for it to fully ripen. She would it into equal sections when it reached resh fruit pudding consistency of a ripe persimmon. We would eat it with a spoon and scrape every bit off of the skin. Since then, the variety of persimmon that is eaten crisp and is available for a longer season makes it more than twice as fun to enjoy without that astringent tang from the old days. On my first order of these, I wasn't sure what variety I would get. This seems to be the one that is crisp when ripe and sweet with every bite, including the skin. There will be a few with dark patches, I think from exposure to a lot of sun. This is not mold! I am fall over sensitive to mold, and these dark patches have no side effects or difference in delicately sweet, slightly floral flavor or textures. Thanks so much for extra special plus of making this organic version available!