Saijo and Tannenashi persimmons, super sweet: ripe and ready to eat when soft, otherwise they are astringent so only eat once they have rippened/softened. Near ripe fruits should soften in a week or so, left on the counter.
From Mercola's Website: Once again, vitamin A shows itself to be a powerhouse in nutrition, offering 55 percent of the daily value in every 168-gram serving of persimmon. Vitamin C runs a close second with 21 percent, plus excellent amounts of manganese, a cofactor for the enzyme superoxide dismutase, which can help maintain healthy mucous membranes and skin, as well as lower the risk of lung and mouth cancers. Persimmons are an excellent source of fiber, which helps keep the body’s digestive system well-regulated. B-complex vitamins are present to stabilize the metabolic system, along with copper and phosphorus.
Low in calories, persimmons contain all kinds of phytonutrients, flavonoids and antioxidants, such as catechins, which are known to have antibiotic and anti-inflammatory properties, as well as for protecting small blood vessels from bleeding. They also contain gallocatechins and betulinic acid, which works by inhibiting tumor growth. Other powerful antioxidants found in persimmons include beta-carotene, lycopene, lutein and cryptoxanthin. The zeaxanthin content absorbs into the eyes and helps filter light.
Check out these amazing persimmon recipes….https://www.allrecipes.com/recipes/1112/fruits-and-vegetables/fruits/persimmons/?page=2