Do you prefer your persimmons firm and crunchy, or soft?

Lovely!

Just bought some in a plastic package the other day but still rock
hard...please tell me a little about how these are harvested and
consumed.

Obviously, I can't grow these but name of cultivar and zone would help others.

My persimmons are now at the right time to eat, part crunchy, part soft.

And the cultivar is....?

Just tried one of mine, feels hard on the outside but inside seems just nice, partly soft/crunchy sweet..I liked it! Seen many trees with ripe fruits in Asia..around Beijing which is probably more of a zone 5/6 climate and these would be tart...according to my wife grown up there. Do you eat them peeled or whole? Have tried both ways and I can eat them either way.

Fuyu persimmons can be eaten while still firm and crunchy but are still edible after they soften.

My persimmon does not have a name. It was confusing as to where the sionwood came from, could be straight from Japan i believe. Grafted this tree a few years back(3, i believe).

Cross between a pear an apple and maybe a fig. I look forward to suggesting to my wife that she make a persimmon pie with a hint of cinnamon.