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Glashütte Original

I'm not an expert, but basically, there are two types of persimmons . . .

 

. . . the hachiya variety that looks like an acorn and has to be overripe (or else you'll pucker like a blowfish), and the fuyu variety that looks more like a tomato, and should be eaten while crisp. The family orchard has four acres of fuyu persimmon, and I could probably consume half an acres worth myself - they're that good. You'll get a chance to taste a fuyu on Sunday - that's a promise! Cordially, Art

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