When I smashed them to remove the pits, I found I was making olive oil on my board. And yes, the most virgin of the oils tasted awesome.
Skinning the fillet, exposing beautiful grain
Persimmon. Raw, it was a bit sweet but had a strangely coating taste in the mouth. We later learned this was from the tannins. Cooked down and blended, the tannins rendered the whole thing tongue scrapingly bad. I had to throw it out. According to wikipedia, our persimmon must have been unripe.