Persimmons, different styles for different uses

A few years ago I learnt the difference the hard why. But since then I haven't seen the offending (when firm) acorn shaped persimmon that often.

I'm still cautious though whenever I buy one of these vanillian scented beauties.

The acorn shaped style on the left should be soft and a deep orange orange colour when its jellied flesh is ready to be spooned out.

The tomato shaped style on the right should be firm and a apricot orange colour whrn its crunchy flesh is ready to be cut into wedges or eaten as an apple.

Nice and simple.

Oh and thanks to Jess for beating me to the idea...! ;)