Persimmons: Avoid green or shriveled persimmons or those with broken skins.

Papaya: Avoid papayas with large dark spots on peel, or those that are soft, moldy, or leaking at the stem end.

Persimmons: Choose well-shaped persimmons with good coloring. Some blemishing or discoloration of the skin is acceptable and does not affect eating quality.

Papaya: Good quality papayas should be firm with unblemished skins, regardless of degree of ripeness.

Persimmons: Refrigerate.

Papaya: Countertop

Persimmons: Fuyu - because of firm texture, the Fuyu may be eaten raw like an apple or in salads. Hachiya - because of its soft texture, pulp is ideal for use as an ingredient in baked goods.

Papaya: A papaya is ripe and ready to eat when it yields to gentle palm pressure and the peel is approximately 3/4 yellow to yellow-orange in color.