No. Persimmon is graded high FODMAP, and the main culprit is excess fructose, meaning more fructose than glucose in the fruit, which drags water into the bowel when the surplus is not absorbed. Sorbitol sits at a moderate level as well, so the two stack. Fructans and GOS are not the issue here, which is why persimmon can upset people who handle onion and wheat without trouble.

That is astringency, not an allergic reaction. Soluble tannins in an underripe persimmon bind the lubricating proteins in your saliva, which strips the slippery feel from your mouth. It is the clearest signal that you are eating an astringent variety before it has ripened enough. Once the fruit softens fully those tannins become insoluble and the sensation disappears.

It can in specific circumstances. The soluble tannin in unripe astringent persimmon polymerises on contact with gastric acid and can bind with fibre into a firm mass known as a diospyrobezoar, the most commonly reported food bezoar in the medical literature. The risk sits almost entirely with people whose stomachs empty slowly, such as after gastric surgery or with diabetic gastroparesis, and rises with large quantities of unripe fruit eaten with the skin on. A ripe persimmon in a healthy stomach is not a hazard.

Persimmon is low in histamine and is not a histamine liberator, so it is a reasonable fruit on a histamine protocol. Salicylate is moderate rather than high, so it is usually tolerated outside of a strict elimination phase. It is also free of lactose, gluten, nickel, sulfites and free glutamate. For persimmon the story is fructose and tannin, not the amine and salicylate triggers.