...though I have to ask, what's wrong with fresh persimmons?
(And are they the soft or the hard variety? I only used to know the soft one in Italy -- called "cachi" [pr. "kaki"] -- and discovered the hard type a couple of years ago over here. They're rather unfortunately named "Sharon fruit". Ok, the name becomes unfortunate when you pair it with the fact that they come from Israel. But they're almost as good as the soft ones...)
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(And are they the soft or the hard variety? I only used to know the soft one in Italy -- called "cachi" [pr. "kaki"] -- and discovered the hard type a couple of years ago over here. They're rather unfortunately named "Sharon fruit". Ok, the name becomes unfortunate when you pair it with the fact that they come from Israel. But they're almost as good as the soft ones...)
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