Ever since I mentioned the chocolate persimmon the questions have been rolling in. Are there really chocolate persimmons? What do they taste like? Where can I find them?

I even know someone who dreamt about them.

This weekend I finally got a hold of some chocolate persimmons of my own, the first I have seen this season.

Officially called Tsurunoko, chocolate persimmons are of the non-astringent variety, similar to fuyus. However they are unique in that the flesh inside is more brown than orange and the flavor is sweeter. These are highly sought after fruits; when ripe they do indeed possess subtle notes of chocolate flavor.

Like the fuyu, the texture of a chocolate persimmon is firm (not jelly-soft like the hachiya).

Keep your eyes out for Maru, or “cinnamon persimmons,” and Hyakume, “brown sugar persimmons” as well.

The vendor at the San Francisco Ferry Plaza Farmers Market said that the weather has not been favorable for persimmons this year because it is too dry. The season will be short, so be sure to get yours next week.

Has anyone else been able to find chocolate or other specialty persimmons?