Wash the persimmon
Check the type: astringent or non-astringent
Eat non-astringent persimmons when firm or slightly soft
Eat astringent persimmons only when fully ripe and very soft
Remove the stem and leafy top
Slice the persimmon into wedges or rounds
Eat the skin if desired
Remove any seeds if present
Scoop out the flesh with a spoon if very soft
Add persimmon slices to salads, yogurt, oatmeal, or desserts
Freeze ripe persimmon pulp for smoothies or baking