Wash the persimmon
Check the type: astringent or non-astringent
If it is astringent, let it fully ripen until very soft
If it is non-astringent, eat it when firm or ripe
Remove the stem and leaves
Cut it in half or slice it
Eat the flesh with the skin if desired
Avoid the seeds if present
Discard the calyx and any bruised parts
Eat it plain or add it to salads, yogurt, or desserts