Please allow me to sing the praises of persimmons. Bright orange persimmons are about the last fruit to ripen in the fall. There are two main types of persimmons, and I have both in my yard: fuyu and hachiya. Persimmons come from China originally but the common varieties that we find in California are from Japan. The fuyu persimmon is round, more like an apple, while the hachiya is distinctively acorn-shaped. Fuyu are ripe now, while the hachiya ripen later. [I've changed Fuya to Fuyu.]
The best thing about the fuyu is that it can be sliced and eaten like an apple or not-quite-ripe pear. You don't need to peel fuyus. My favorite use for fuyus is sliced or diced in salads. Last Thanksgiving, I created a relish with diced fuyu persimmons and pomegranate seeds mixed together.
The hachiya persimmon is more familiar to people, and the trees are also more commonly planted. Hachiya need to be very ripe before using them. [I have not eaten one but other report they are good eating when soft.] Putting them in a bag helps to force ripening.
Hachiya persimmons are very astringent – your mouth will be unusable after taking a bite. Just don't eat them off the tree, like a fuya. Typically, this kind of persimmon is turned into pulp and then used to make a sweet bread or a pudding. I saw a recipe for a persimmon sorbet, which I'll have to try, maybe for the Christmas holidays.
In short, you can't have enough fuyus but you'll easily have too many hachiyas.