I planted this Asian Persimmon tree four years ago. It set a few fruits last year, but they didn't stay on the tree long enough to ripen. This is the first year for us to harvest any of these.
After years of eating native persimmons, it's a little strange to bite into a hard persimmon without its biting back, but these fruits can be eaten when they are hard like apples. They are an odd color for "apples," but when they turn orange, even if they are still quite firm, they are sweet and non-astringent.
However, just because they CAN be eaten when hard, that doesn't mean it's the best plan.
The mushy-soft persimmon had a lot more flavor than just sugary sweetness. We sliced it in half and ate the soft pulpy innards out with a spoon, and the flavor approached the "food of the gods" aspect of native persimmons that their Latin name implies.
The rest of these bright orange fruits aren't coming into the kitchen until they start turning brown and mushy and looking like they might be "going bad," because that is when they will just be getting good.