Perfect Persimmons

I know this trio of hachiya persimmons doesn't look terribly appetizing, but they're actually just right; hachiya persimmons are utterly inedible when nice and firm and orange, possessed of a terrible astringency that simply cannot be overcome.  To become edible they must be allowed to soften; compounds in the seeds are released as they ripen, softening them and turning the fruit to a delicious, sweet jelly consistency.  Thus while brown in fruit is normally bad, for persimmons it's precisely what you desire.