Your persimmon is a hybrid between American and Asian varietals, and is considered an astringent type of persimmon. This is important to know, as astringent types must be fully ripe before eating.

From this article by the UC Master Gardeners of Napa County Column:
Persimmons!, it is stated: “When harvesting persimmons, allow the fruit to remain on the tree until it develops good color. Use pruning shears to cut the stem, leaving a short stem and the green calyx attached to the fruit. If the fruit is snapped off rather than clipped, the fruit may bruise. Astringent types […] can be left on the tree until they become soft-ripe, or you can harvest them when they have reached full color but are still firm. In that case, let them soften at room temperature before eating”.

That same article contains a lot of useful and interesting information I think you may appreciate knowing about persimmons, as does this article: Ask a Master Gardener: Growing persimmons trees, written by an OSU Extension Master Gardener from Roseburg.

I hope you enjoy learning more about persimmons and that your harvest is delicious!