[Sca-cooks] persimmon

David Friedman ddfr at daviddfriedman.com
Thu Nov 5 15:20:46 PST 2009

>I have an interesting story about what were served in Australia as
>'Japanese' persimmons, as opposed to the regular kind normally
>available in Australia.
>To my father, the 'Japanese" persimmons tasted unripe.  The owner
>of the restaurant, when summoned, tasted them and pronounced them
>perfectly ripe.

I believe there are at least two different sorts of oriental 
persimmons--whether one is called "Japanese" I don't know. One of 
them is relatively firm when ripe, although not nearly as firm as an 
apple. The other is considerably softer when ripe.

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