My persimmon tree produced 20 fruit this autumn. It’s been in 8 years and has only produced fruit once before. That year it managed 13 and I was over the moon. This year, I went right around the solar system!
When a persimmon ripens, it goes squishy soft, like a balloon filled with water. The flesh inside has the texture of apricot jam. The peel isn’t usually eaten. I found the best way to tackle one was to cut from bottom to top, down through the centre, to the hard woody calyx :
Then pick up the whole thing, one half in each hand, squeeze the sides upwards from the bottom and slurp up the pulp. It helps to be standing with head bent over the sink at the time, and a wet flannel is necessary to wipe the mouth and surrounds afterwards.