A few weeks ago, I was at my grocery store buying persimmons when someone asked me if they were tomatoes. I guess not everyone is familiar with the sweet fruit that is also known as Fruit of Sharon.
Growing up in Russia, the persimmons we ate had flat, dark brown seeds inside, but the ones you find in the U.S. stores tend to be seedless, which makes eating persimmons that much easier. Although you can eat persimmons alone when they are perfectly ripe, just like you'd eat apples, they also taste great in salads, baked goods and pureed in desserts.
Check out these four great persimmon recipes for more ideas: