Dae-bong-kam, it is in "heart-shape" instead of the round shape.
" Persimmon", we call it "감/Kam" in Korean; "柿子/shizi" in Chinese; also known as Japanese persimmon or Kaki. These fruits are sweet, slightly tangy fruits with a soft to occasionally fibrous texture.
This is the " 대봉감 /Dae-bong-kam" in Korean. In Japan, it is named as " Hachiya" and in Chinese as "大峰柿子“。
This fruit has a high tannin content which makes the immature fruit astringent and bitter. The tannin levels are reduced as the fruit matures. Persimmons like " Dae-bong-kam" must be completely ripened before consumption. When ripe, this fruit comprises thick pulpy jelly encased in a waxy thin skinned shell. ( This sources are from wikipedia)
For my family, we like to place the Dae-bong-kam in the freezer , enjoy it as sorbet/冰沙。