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Persimmons (2005-10-19)

Japanese persimmons are in season now among a host of other produce.  Their flesh is kinda hard and super super sweet, and they don't make your teeth all fury like some varieties do in other countries.

KL prefers soft persimmons (like those he ate in Sydney) to hard ones while I'm okay either way.  You can leave a persimmon out and let it go mushy and soft and eat it with a spoon, but the "softening" process takes forever.  I am too impatient to wait, crunchy persimmons will do just fine for me.


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