Steve, the persimmon you had is a Fuyu which is a non-astringent kaki persimmon. To many, these are best eaten when still firm with just a little give under pressure. The Isreali growers call it something else which I forget, but it is just a marketing strategy. It is the astringent varieties that need to be eaten mushy soft.
I often buy them from Asian grocery stores around here for more like 50 cents a piece. Being near NYC can have its advantages. In Nov. into Dec. they often have Fuyus from Ca. that can be quite a bit bigger and just a little less sweet which isn't a disadvantage really.
I like the native persimmons I have tried but I was brought up eating Kakis and I've always loved them and sought them out. Pure sugar with texture can be nice.
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