PERSIMMON

Oriental persimmon: looks like tomato, 3" diameter, skin - deep orange, flesh - light orange, very few seeds. Non-astringent, eaten crisp like an apple or soft. Self fertile, orange with light orange flesh. Medium sweet taste. Pest free, hardy attractive, firm, non-astringent. Most popular non-astringent variety in US and Japan.
Non-astringent cultivars have lost their astringency by maturity and can be eaten crisp like an apple or at various stages of softness.
These plants are 2 y.o. seedlings, 1-2 years from fruiting.
Learn more: Growing Persimmon trees.

Native American Persimmon. Smaller, 2-3" fruit, astringent, doesn't need cold to bloom, eaten soft.
A plum-like berry that is green before ripening, turning orange to black when ripe, 3/4 to 2 inches in diameter. Cold hardy.
Astringent cultivars have water-soluble tannins in the flesh of the fruit at maturity (harvest) and do not normally lose their astringency until soft and ripe.
This plant is leafless in fall-winter.
Learn more: Growing Persimmon trees.