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I don't really know how to describe it. There's two kinds. One needs to be eaten very ripe and the other doesn't have to be ripe. The one I like is the one that can be eaten fresh. I googled it and some say it's a cross between an apricot and a mango. If you try one, just make sure you buy the right one.

http://www.thekitchn.com/whats-the-deal-11-14145

When I was in Korea for a year, I was surrounded by fields of persimmon. The sweetness of a grandma dried persimmon can't be beat! But when I was young, I wasn't found of them.

The first time I tried one, I was in elementary school and it wasn't ripe. It had that unripe pulp covering it, like a green banana but stronger. It took years before I tried it again.

To me it tastes like hints of cinnamon with a bite of a vegetable. But the persimmon taste itself, I can't explain. It's not a strong flavor, and there's a sweet aftertaste. My grandma used to grow them, the flat ones (like a pumpkin) you can find at the store.

The ones they dried in Korea were the long, fat ones. I miss those!

There are two kinds:
1) The first one has to be eaten VERY ripe or else it leaves your tongue feeling dry and fuzzy...It's soft, fleshy, and juicy.
2) The second is smaller and harder - not as fleshy..Almost the texture of a nectarine?

Some people hate it...But I LOVE it!

Oh I now know what a persimmon is!! In Korean it's "gahm", right? I HATE those. They look like a tomato, right?

Yea, the taste of a persimmon is hard to describe. I despise the dried ones, but the ripe ones are okay. Not my favorite fruit by any means though.