Astringent and non-astringent are the two main types of persimmons. While non-astringent ones can be savoured while still firm, astringent types must be completely ripe before being consumed.

We have a persimmon tree fruiting with the astringent variety, which I understand you can't eat raw until they are really soft, unlike the non astringent sort. Do we need to treat them differently ...

Additionally, the diversity of persimmon varieties, including both astringent and non-astringent types, has been studied to understand their quality and health benefits better. Research indicates ...