That Doesn't Taste Like A Tomato.....

Yes they do look an awful lot like tomatoes but that is definitely where the similarity ends. I think the flavor varies a little by variety but for the most part they taste like a spicy pumpkin, I mean spicy like cinnamon and clove.
In America we call them Persimmons but in Israel they are known as the Sharon Fruit. Persimmons have been historically labeled as the fruit of the Gods.
They can be eaten like an apple but their skin tends to be a little tough but is quite easy to peel.
I have tried persimmons at different times in my life and haven’t always enjoyed the experience. I think mainly because I may not have always had them at their proper ripeness. But those poor experiences have only been when eating them as is. I have always loved their flavor when used in recipes. I think one of the most common uses is a pudding which tends to be served as holiday fare for some families. But persimmons can be used in just about anything; “Breads, cookies, salads”. As far as the pudding goes I have heard people talk about many variations. One friend said that their family makes their persimmon pudding with corn meal rather than white flour. My family has never made persimmon pudding that I know of so I had to pick the brains of those around me and this is the recipe that I landed on, it is really quite good.

Persimmon Pudding

3 eggs
1 cup brown sugar
1/2 cup white sugar
1 1/4 cups milk
2 cups persimmon pulp
2 cups flour
1/2 tsp. Baking soda
1/2 tsp. salt
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla
1 stick butter,melted

Wash persimmons well, removing stem and force pulp through a colander. Beat together first four ingredients. Add persimmon pulp. Sift dry ingredients together and add to persimmon mixture. Stir in vanilla and butter. Bake in greased 9 x 13 inch pan at 300 degrees for 1 hour.