The Original Persimmon (astringent) are large, heart shaped fruits, ranging in colour from pale orange to deep red-orange. They’re well known to older generations, Original Persimmons need to be harvested once fully mature and are ready for eating when the flesh is soft, jelly-like and very sweet. If this variety is eaten too early, the astringency will be unpleasant
The Sweet Persimmon (non-astringent) are also known as the Fuyu Fruit. The Sweet Persimmon is round, with a diameter of around 10cm. The fruit has a slightly flattened top that holds their green stem (calyx). They range in colour from pale orange to a deep red-orange. Sweet Persimmons can be eaten when crisp and crunchy or when soft depending on consumer preference. Sweet Persimmons peel is edible. The Sweet Persimmon are harvested in Australia in and are available in Supermarkets and all good fruit stores.
Exotic persimmons can be eaten raw, tossed in salads or served alongside meat, chicken and fish dishes. They are a good source of vitamin C !

I also have no idea what it is!

That is good!

Isn’t persimmon a fruit? Similar to an orange I thought. I might have a quick look on google, you’ve tweaked my curiosity to find out exactly what it is and what it’s used for