There are several types of persimmons, and the key is to know which kinds are astringent and which are sweet. The astringent persimmons are still a wonderful food when they’re ripe. If you’ve ever had an unripe persimmon, the experience is memorable. Often described as “furry,” for me the experience was akin to trying to eat a sweet yet dense cotton ball. It doesn’t taste like a good idea, and eating a lot of unripe persimmon can cause digestive problems.
According to this link, persimmons have 2.6 µg of vitamin K per 100 grams/3.5 oz. That’s a low dose, which can become a large one if you eat larger quantities.