Here's what we've found about what a persimmon tastes like.

A persimmon is a berry that grows on a variety of trees in the Diospyros family.The Asian persimmon is the most widely cultivated among these.

When ripe, persimmons range in color from light yellow to dark red-orange.They range in size and shape.You can find them as small as three-fourths of an inch in diameter or as large as 3 and a half inches.Some are rounded and some are pumpkin-shaped.

According to American tradition, you can use the pattern inside the seeds to predict the weather.If the shape inside looks similar.

Hachiya are pale and acorn-shaped.Unless they are ripe and completely softened, you don't want to eat a stringent persimmon.

Fuyu are similar to tomatoes.They are less bitter than their Hachiya counterparts, making them more appealing.They are still firm, so you can eat and enjoy them.

The American persimmon is a fruit native to many parts of the U.S., including the Gulf Coast.Early Native Americans preferred the tree for its fruit and wood.

At its peak, a good persimmon will taste sweet, mild, and rich.Its texture is similar to that of an apricot and its skin is a bit tougher than an apple.

It is considered to be an unpleasant experience to bite into an unripe persimmon, as it will taste bitter and the high amount of tannins will make your mouth pucker and go dry.

The fruit is high in vitamins and low in calories, making it a good choice for weight loss or weight management.

High fiber content and possible anti-Inflammatory abilities are some of the qualities that predatesons are valued for.

According to some experts, persimmons can help prevent heart disease.

55 percent of the recommended intake of vitamins A and C is contained in one persimmon, which supports eye health.

Similar to choosing tomatoes, you should look for fruits that are smooth, blemish-free, and have a little bit of give when squeezed.

If you try to eat it before it is ripe, you won't get the most out of it.This is true for all of the persimmons.

The bitter nature of the fruit makes it hard for animals like deer and raccoons to like it.

The fruit should be ripe at room temperature.When it feels soft to the touch, or when it pulls off easily, you know it is ready to eat.

You can speed up the process by storing un ripe persimmons in a paper bag with a ripe apple.