Fun fact! Cultivars of persimmon are classified as either astringent or non-astringent. Click to learn more!
Cultivars of persimmon are classified as either astringent or non-astringent, with astringent persimmons needing to be completely ripe and really soft to be palatable. Non-astringent cultivars on the other hand are firm when ripe and can be eaten either firm or more ripened.
Source: https://www.agmrc.org/commodities-products/fruits/persimmon