One of the things we planted when we first moved into our home in Oakland was a Persimmon tree. We keep the tree on the small side so we can reach the fruit as it ripens.
There are two main types of Persimmons, astringent and non-astringent. The persimmons in our garden is the non-astringent and it is called Fuyu. This variety can be eaten very much like an apple when it is ripe and firm or soft similar to a pudding. The fruit can also be frozen and then you can scoop it out of the skin much like ice cream. Very tasty!
In Japan dried persimmons are given as gifts during Christmas and many consider it the best gift to receive. To make this delicacy, the skin is peeled off the persimmon. As the persimmon is dried the flesh becomes tender and chewy, with a sweetness that remains on your tongue. You know the persimmons are nearly ready when the sugar in the fruit forms a crust of a white dust on the surface. As you can see in the next picture we have tried this a few times and it takes a lot of patience to wait out this 6 to 8 week long process.
At out house we use them fresh, in salads, or made into breads, and deserts. Today, we are eating them as an appetizer.