Persimmon

The Persimmon tomato is a highly productive heirloom, often originating from Russian heritage, that produces large, meaty beefsteak-type fruits with a distinctive orange-gold color. These plants are indeterminate (vining), growing 5-6 feet tall and requiring staking. The fruits are low-acid, sweet, and juicy, typically weighing 12-16 oz (up to 1 lb or more), with few seeds and excellent, rich flavor. 
Key Characteristics and Growth Habits:
Appearance: The fruit is globe-shaped, often with slight ribbing and a deep orange skin, resembling a persimmon fruit. The flesh is thick, dense, and meaty.
Growth: Indeterminate vines that continue to produce from mid-season until the first killing frost.
Production: Known for high yields, often setting 1-2 large fruits per cluster.
Plant Type: Regular-leaf, robust plants.
Maturity: Mid-season, typically requiring 80 days to reach maturity.
Cultivation: Thrives in full sun, requires regular watering, and is generally disease-resistant. 
Flavor and Usage:
Persimmon tomatoes are praised for having a sweet, fruity, and mild flavor due to their low acidity. They are exceptional for slicing in salads, sandwiches (specifically BLTs), and for making sauces or canning.