I do seem to recall that one kind of persimmon was much better than the other raw, but I didn't remember that the "hard" one was the one that was better raw...hmmmm. I actually remember eating one that was sort of pudding-y raw...but that must have been the other kind. I know I've had good farm-fresh persimmons that were WONDERFUL raw in California, but I haven't had one in a long time. This thread is interesting to me, though, and it's helpful to know what I should look for should I be lucky enough to see them in the store. (Impossible in IL? Maybe.) It's times like this that I REALLY miss the fruit stands in CA.
This is sort of OT, but how would you compare the "hard" persimmons to quince? I used to get those in CA too. I know they are different, obviously, but for some reason they are associated in my mind, and when someone compared the persimmon to an apple, it reminded me of quince....
"In France, cooking is a serious art form and a national sport."