Every taste reaffirms the botanical name, Diospyros, which translates as “food of the gods” (or, more poetically, “Jove’s grain”). And, as usual, this time of year, the crop is good so tastes are aplenty. I’m
Sukis American persimmon & Jiro kaki
referring to persimmons, American persimmons, a fruit you’ve got to grow to enjoy because, when ripe, they’re too soft to travel much further than arm’s length, from tree to mouth. Eating them is like eating dried apricots that have been plumped up in water, dipped in honey, and given a dash of spice.
All this god-like fruit comes at little cost in terms of time or know-how. Once established, the plant does not call out for pruning or even for help against insects or diseases. Just enjoy. The only caveat is to start out with a good tasting variety that ripens within the growing …