I don’t recall ever eating persimmon before coming to Japan, but it is high on my list of favourite autumn foods. They are currently cheap and abundant in the grocery stores: yay.
There are different varieties of persimmon, but I like the kind that are not too juicy but still as soft as a mango.
Persimmons are also an interesting case for language learners, as homonyms (and near homonyms) abound in Japanese. A persimmon is 柿 and an oyster is 牡蠣. Both are pronounced kaki, but when you’re saying oyster, the first syllable has a higher pitch / more stress. Persimmon is the opposite, as pronounced below. (I always get it wrong.)