I am just going to give up on them as fresh eating fare. Our favorite Chinese restaurant had perfectly ripe Persimmons from their home today. Nice and beautiful palm of the hand size. Soft. Chilled in a bed of ice. They had a melony taste with a hint of mint. But were unbelievably sweet. But it was the texture that got me. The gelatinous core was a tad chewy. I think I will stick to cooked forms of this fruit from here on out.
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Fruits of the Ebony family are high in starch, and the landrace asian Diospyros kaki cultivars even more so. This is probably what influenced your eating experience.
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I am a big fan of slurping them up with out chewing at all. Similar to how I would eat jello or passionfruit. The texture isnt as prominent (although it also doesn’t bother me). The other option would be the nonastrigent types you can eat hard.
At the end of the day, everyone doesn’t like everything. And processed persimmons are really good too.
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