Bright and colourful and full of sweetness, it’s one of my favorite fruits in autumn. As a student I was introduced to the old-fashioned (astringent) kaki, which you have to ripen carefully until it goes soft, revealing its full flavour – then you spoon it out of the skin. But the present-day varieties are firm-fleshed and crisp.
Below is a heavily laden persimmon tree which caught my eye in Riverhead a few days ago. The leaves have fallen, just the orange fruits remain.