I just ate a store bough persimmon and until now I had no clue what the term "astringent" meant.
The fruit was ripe, and softening to the touch, and VERY sweet with a wonderful flavor. HOWEVER... the entire inside of my mouth felt as if it was on the beach in a windstorm blasted by sand... it was terrible.
I've had dooryard persimmon here in Florida without any taste like that, does anyone have a "list" of non astringent cultivars? I bought a "winterset" in 2010 that has yet to produce fruit under the assumption it was a superior non-astringent type, but I would like to know of others in the event this one turns out unsatisfactory.