Fuyu Kaki: How does it feel, look, smell, etc, when it ripe enough to eat as is/cook?

What is your knowledge of it in general?
-Is it one of the least affected by pesticides?
-Is it one of the best thing for your health?
-Can you count on it to last long enough if you have to go away for a week or something, or is it like a pear, does it go from ripe to too ripe in no time
I read this already:
http://www.flavours.com.au/Articles/Persimmon.pdf
I need people who have experience with it, and/or are knowledgeable already…