Though I might not prefer their texture on its own, I am confident I would happily tolerate “gooey” persimmons for the reward of exceptional flavor. Just not too many of them!
Like you, my trialing has been guided so far by what I’ve read over a period of several months on GF. The fact that this very helpful information is scattered among many different posts was one of my motivations for starting this topic. I thought it would help both myself and others to have the essential information - Top 5 persimmon variety names - in one place. More than 5 is fine! Or Top 5 of both astringent and non-astringent types. One can use such brief lists as a springboard for further investigation using the Search function.
Thanks for categorizing the options as you did, it helps to cover all the bases.