Persimmon is popular in China and many East Asian countries. It is nice looking and sweet tasting. But it can be tricky to eat. Some are edible when they are still firm, crisp state.
Some, however, has a high tannin content. Tannin is astringent, causing you mouth to feel dry, as if you are eating chalk.
The tannin gradually disappear as the fruit ripens. These types can be eaten when they are fully ripe, dark read, soft and mushy. I like to eat it with a spoon.
Presumably it is a strategy adopted by the fruit to keep people from eating it before it is fully ripe?
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