From today’s LA Times article, I was wondering if there’s any intel on these Maru and “chocolate” persimmon varieties on this board. I make a persimmon pudding every Thanksgiving, and I’d love to change it up a little this year by trying a new varietal, but I’ve only ever seen the standard Fuyus and Hachiyas in the markets.
Anybody spotted these other varieties out in the wild? Are they more/less expensive than my standby Hachiyas? Are they more like Fuyus or Hachiyas in terms of size/texture?