These persimmons are nonastringent, so they can be eaten while still firm. When ripe, they have a red-orange skin and flesh. They are smaller than hachiya persimmons and are more tomato-shaped.
Give it a try, I guesss. You could also try to make a small hole and slightly stick a cake tester in, then taste the juice that sticks to the cake tester. If it tastes ok you should be good to go in case the persimmon is still firm. If it's astringent, leave it.