I’m aware that that fruit exists, but I’m not personally familiar with it and could not name it from the photo.
Like @kayaker , I rejoice in the fact that in my 60s I can still find foods I haven’t had! Knowing I will never run out of novel culinary experiences no matter how long I live is a happy thought.
Will do this.
Yes! 
North American native persimmons, Diospyros virginiana, do need to be almost rotten to be edible and are very astringent otherwise.
Japanese persimmons, Diospyros kaki, which are the common garden kind, occasionally found in stores, are of two varieties, Hachiya and Fuyu. They can only be grown in USDA hardiness zone 7 and warmer.
Hachiyas are big globes with a pointy end, and need to be soft to be edible. They are not astringent but taste sort of chalky if unripe. They change color from opaque flat orange to deep glowing orange when ripe. The other kind, Fuyu, are flattened like a pippin, and smaller, and can be eaten when still crunchy.
I guessed right without even opening the thread. Then again, we did have a festival dedicated to them around these parts kind of recently, so I guess my mind had been primed. I don’t think I’ve ever had one, but I might have bought a couple on a lark, forgotten about them, then tossed them after they got fuzzy and gained sentience.
We had prior plans, but I wish I had gone to York County. Maybe next year.