Found the following description for you.
The common persimmon is native to the eastern United States, growing wild from Connecticut and Iowa south to Florida and Texas; it grows up to 15 m (up to 50 ft) and has oblong leaves and unisexual flowers. The edible fruit is a large berry about the size of an apricot, with a tomatolike skin.
The persimmon tree yields a heavy, hard, close-grained wood that is used for shuttles and bobbins in the textile industry and for golf-club heads and other sports equipment. The Japanese persimmon is cultivated in the warm sections of the United States, particularly in California, for its fruit.
When the persimmon is ripe it is really mushy. I don't like to eat them raw but in this pudding they are wonderful. I sometimes throw the fruit in the freezer if I can't make the pudding right away.