Hi Barry......yes, I love those other type persimmons also. Of course you have to wait for them to get pretty ripe otherwise you pucker up! I used to make a corn cake using ripe persimmons.....basically like a pancake only using more cornmeal. They're also the ones you use for any quick breads. When they get very ripe cut it open and eat it with a spoon. I have a white, a peach, a double white, and a pumpkin colored brugmansia. Red is very rare. I met a man years ago who had spectacular brugmansia by his front driveway. I had to stop and admire them. He said he was going to Mexico and when he came back he would give me a cutting of the red. Sadly he was gone for more than 2 months and he said it died. I had one of those living stones......somewhere along the way it got lost or it just died.