Persimmon sub-species can be broken into two categories: astringent persimmons, which areinedible when firm and need to become extremely ripe and soft before they can be eaten, and non-astringent persimmons, which can be eaten hard or soft, with the skin on. Astringent Persimmons are a hardy, deciduous tree grown for their ornamental beauty and also their delicious fruit.The fruit of the astringent persimmon needs to be allowed to fully ripen and be completely soft with an almost jam-like consistency before eating. When the fruit is dried it is often boxed and given as a unique gift and also a tatsy snack.