You might try one of the forums for fruit.

Here is a link that might be useful: Edible Landscape forum

!I have a Japanese variety. It's a very small tree but sets fruit very well every year now. Once the fruits start turning a little orange I go ahead and pick them off. I do this for several reasons. First of all, my tree is still very small and the fruit can get quite heavy and almost break the limbs. And secondly, you do not want the fruit to freeze or it will ruin (high water content for ripened fruit).

Set the fruit on the window sill and let it finish ripening there. The fruit will be fully ripened when it's very soft under the skin (almost mushy). But don't break the skin unless you're ready to eat the fruit. I love the fall and harvesting my persimmons!

The cold won't hurt the tree but I harvest persimmons before a hard freeze and store them in the refrigerator. Depending on the variety, some can be eaten while still crisp as an apple and not be astringent.
esh, you would think Edible Landscaping would be the best forum for this question but I have found that not to be the case, Edible Landscaping seems to deal more with pansy blossoms on a salad and that sort of thing. For a better forum go to Fruit and Berry Orchard.

You may allow them to freeze solid, and collect them before melt. The soft and orange fruits larger than 4" diameter are mostly ripe enough. The small and green ones are usually astringent. Store the young fruits with apples/oranges/bananas in room temperature for 3-5 days. The process (high CO2) speeds up the ripenning. Freezing and de-freezing do not harm the flavor and texture of these fruits. It is much easier to ship a box of frozen persimmons than the easily smashed fresh ones. When you eat it, open the dried "cap", and use a spoon.

{{gwi:1265601}}