There are 2 types of Persimmons, the pointed bottom Hachiya which can be very astringent tasting if not ripe and the Asian Fuyu flat shaped that can be eaten when firm. Pick the Hachiya late in the season and store it and place a few in a window sill to soften to eat and you can also freeze a few and thaw them one at a time to speedup the flavor, but this depends on how ripe they were when you picked them. They Fuyu have the texture of a crunch Pear.
Thanks for that information. They were never high on my list, as you can’t seem to get a decent-to-eat one from the stores, so haven’t paid a lot of attention to them...except to pick & eat a few “goo-bags” when hunting, etc.
I was beginning to think you weren’t going to make the thread this week.
Our persimmon is neither of those. The fruit is around 1 or 2 inches, and it is native to Missouri:
Link below to M U Extension:
http://extension.missouri.edu/silverthreads/10/Persimmon%20Picking%20Time.htm