Yup. I waited and waited and finally the persimmon I'd picked and brought inside became ripe. "Like a soft tomato" I'd read was the desired state.
I sliced it open, and gave 'er a shot.
It tastes something like a creamy melon. Normally, "melon" wouldn't be a flavor I like.
But in this case, I found it to be delicious! Still a bit of tannin, but not uncomfortably so.
And *then* I read that eating too much persimmon can cause something really fun called a bezoar! Hooray!