I love foraging. This city has so many trees that are just full of fruit that no one picks. On a walk home the other day I discovered a persimmon tree in front of a house that appears to be vacant. I brought it home and looked up what type it was. It is a Hachiya persimmon. I have only had Fuyu, which you can eat hard, kind of like an apple. Apparently Hachiya are very astringent and gross tasting until they are SUPER ripe (like wrinkly skin ripe). You are supposed to wait until they are at that stage, then cut off the tops and eat the flesh with a spoon. I guess it is pudding-y. And apparently super good in baked goods and as jam. Hmmm....
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