Breakfast

To answer the questions yesterday’s post raised, I present my breakfast - persimmon wedges with yoghurt, a drizzle of honey and a sprinkle of cinnamon. Deeee...licious!
I would believe my trees are the Japanese variety of persimmon. The fruit is astringent and must be left to fully ripen before it can be eaten. However there are now non-astringent varieties that are sold in Australian shops that are firmer and more suitable for marketing. Persimmons are related to Black Sapote if anyone knows this fruit and the wood is in the ebony family.
The fruit is actually a berry- but a very large berry about the size of an apple. It is quite unique and not to everyone’s taste mainly because of its texture. It has to be fully ripe before eating when it is a rich orange colour and sweet with a soft jelly like texture.

[Shirley Chetwynd]

oh yumm, it sounds and looks beautiful, i'm sure you have eaten it by now LOL.

[Tessa]

Thanks for all the information. breakfast looks yummy compared to my saltuna bran. Lovely photo.

[Kathy Burzynski]

mmmm, looks so good - love this shot too

[Judith Johnson]

It looks - and sounds- delicious, but it reminds me of the egg I dropped on the floor yesterday!

[Dione Giorgio]

I've never seen them but they sound delicious. Lovely picture.

[Cindy Muir]

Not a fan of the persimmon (that happens if you ever eat one before it's completely ripe!), but this looks delish!

[Beth]

This does sound and look delicious. We had a Persimmon where I grew up. We ate the fruit straight from the tree but as you say, only when it was very ripe. It was probably a different variety from yours but still very tasty.

[Pyrrhula]

I can`t taste it but it sure looks delicious and colorful.
We have sometimes fog for several days

[Barbara Bowman]

Lovely colours. Mmm wonder if the tree is still there at our old place in the Valley. Every year it beared fruit. Mostly the possums at them.