CHOCOLATE PERSIMMON: Looks Rotten But Tastes Delicious! - Weird Fruit Explorer Ep. 394

[@WeirdExplorer]

If you liked this, check out these other episodes about persimmons: Chocolate Pudding Fruit: kzbin.info/www/bejne/pGLNg4COpMmCa80 Texas Persimmon: kzbin.info/www/bejne/q4C5cnWqrNKVo9E Fuyu vs Haichiya: kzbin.info/www/bejne/r6LPq4GFbqpsas0 Chocolate Pudding Fruit in Mexico: kzbin.info/www/bejne/n5u7eWuZjKt4aa8 American Persimmon: kzbin.info/www/bejne/j3O0qWhroa19pas tropical persimmon: kzbin.info/www/bejne/rWSac3Snm61ql9k

[@andrewheather4970]

Weird Explorer i just wondered what does a chocolate persimmon taste like

[@nickinportland]

I check in from time to time, love that that comments are always lively. Keep eating that fruit! Found a persimmon tree on my street today because of this episode.

[@junjuncamacho8998]

Yummy

[@junjuncamacho8998]

Yummy

[@Elizabeth-iv2pr]

They do taste like chocolate if you bake them into cake batter

[@Dogman_35]

That's such a superhero origin story for someone who likes exotic fruit.

[@mihaiilie8808]

The brown comes from the seeds and if its seedless then has no brown or the more seeds it has ,the more brown it gets and tastyer.This is called a ,,pollination variant ,, kaki because if the fruit doesnt have at least a seed ,then its astringent ,orange , and you cant eat it when its still hard and its not brown inside.But if its pollinated then you can eat it when its hard like a fuyu.The species is Diospyros kaki. You should also try one of the 2 D .Kaki cultivars that are black inside .They are as black as the Texas persimmon.

[@WeirdExplorer]

Thanks for the info

[@rprimbs]

Thank you. We have a tree, and the ones I picked last year -- and tried to eat while still hard -- were astringent. I planted the "Chocolate" because I heard it was such a good pollinator, and I wanted it to pollinate our "Coffee Cake". Do you know where I could find a tree of the Diospyros kaki that are black inside?

[@mihaiilie8808]

@@rprimbs I dont know a source to buy the persimmons that are black inside.They are rare and a novelty.Ive seen kuro kaki wich its black on the outside and orange inside in Hungary and Bulgaria,il put a link from the bulgarian seller thogh its possible he doesnt have it in stock.exoticplantsbg.com/product/1005/japanese-persimmon-kuro-gaki.html One seller from Germany pflanzenspezl.de/products/kuro-gaki m.facebook.com/Kynuttrees/photos/pcb.667116760132470/667115956799217/?type=3&source=48&__tn__=EH-R

[@creeper_rrr4437]

Man we have a ton of those trees here, my grandma always takes them from the tree in her countryside. I don’t like them but a lot of my relatives love them. Italy has some variants of the fruit too

[@creeper_rrr4437]

We call them “cachi”

[@mandab.3180]

"i'll tell that b*tch about fruit, b*tches love fruit!" idk i might be impressed 😂

[@JamesPawson]

Your funny comment made me glance at your channel... weird, I think I have hEDS, recently learned about it.

[@AlbinoAxolotl]

Haha I know I’d be super impressed! This bitch loves her fruit!

[@mandab.3180]

😂

[@PopescuSorin]

*=i

[@-jank-willson]

THIS IS A CHRISTIAN MINECRAFT SERVER!

[@gr8o2h2o]

WOW! Glad I stumbled onto this. I was invited to dinner and the host served persimmons that were cut and laid out to look like a starfish. At the time, I thought it was way overripe. All the other guests seemed to like it, so I tasted it and was amazed by how sweet and delicious it was.

[@VoIcanoman]

You're correct, the flavour of persimmons is difficult to describe. I think of it (fuyu at least) as part papaya, part plum, and part honey. I don't think I've ever had another fruit that is so sweet without a hint of sourness...obviously, there are other sweet fruits without the acid bite of an orange or mango, but eating a persimmon is like sticking a spoonful of brown sugar in your mouth (although an unripe Hachiya will apparently give you that tannin-rich astringent mouth pucker that is probably VERY unpleasant...I've never been bold enough to test this out). I've had mainly the Fuyu variety (though once I tried something called a cinnamon persimmon, which was pretty similar to Fuyu), and I don't really like the crunchy stage, so now I wait until the fruit is JUST on the edge of overripeness before eating. It's so juicy and sweet at that point, like nothing else I've ever tasted. Very subtle flavor. Actually, I've heard that the Japanese hang them up to dry in the fall, and there's so much sugar in them that you can actually see the sugar crystals on the outside of the skin once the water is gone, at which point, the fruit is basically candy. I think I'm going to try this out for myself in a couple months when the persimmons start to show up en masse in the grocery store.

[@slchang01]

Try figs, and you will know better...

[@-whackd]

Yeah, they're covered in white. It looks like donut powder. I used to eat them dried in Korea all the time. But the best was getting them from the market when they're soft (for cheap) and freezing them to eat later as an ice cream like treat.

[@DJarry394]

Honey flavored is an almost perfect description of persimmon. I prefer fuyu. Hachiya has to be ripened almost to a point of being rotten. And I am not crazy abut the jello consistency. Plus they are nothing but sweet. Fuyu has more variation in its flavor. There is an almost tasty aftertaste or “bouquet” I get in my nose, that tells me it’s autumn.

[@DJarry394]

I once bit into an unripe Hachiya by accident. It was like taking a bite into alum, or antiperspirant, or soap. Naaasty! The worst sensation. I can never time it when it’s ready.

[@werpu12]

Persimmons remind me on heavily sweetened pumpkin with some chestnut thrown in, definitely a very unique flavor! The nice thing about Persimmons is they in moderate climates ripen in december/january when things are getting really cold and no other fruit trees produce anything anymore (citrus are the exception but those need subtropical climates not moderate ones, unless you have a heated greenhouse) So it is a winter fruit/treat adding heavily needed vitamins to the dark months!

[@Unsensitive]

My dad has 3 persimmon trees native to the US. The fruit is small, about the size of a large olive. Super super astringent, unless you wait for it to wrinkle, almost fall off, or fall off the tree. Then they taste pretty good. I saw one of them on the Ohio State University's campus, between browning amphitheatre and the south oval.

[@WeirdExplorer]

I did a review on the american persimmon, interesting that its native here

[@Unsensitive]

@@WeirdExplorer Thanks I had missed those!

[@Kikilang60]

Whole Foods? It's a wonder that he walked out with his arm still attached due to the cost.

[@fitawrarifitness6842]

😂😂😂

[@let_uslunch8884]

😂

[@LarsSveen]

More like Whole Paycheck.

[@-jank-willson]

or get mugged by a sxually frustrated transperson... Anyone else? No? Just me then? ok...

[@-jank-willson]

@@LarsSveen LMAO!!!

[@Ironlakebutcher]

There are also cinnamon persimmons, they are called Kaki persimmons. They’re probably cheaper and can even be found at Walmart

[@jic1]

Kaki is just the most common name outside of the English-speaking world for the most commonly cultivated persimmon, the Japanese Persimmon (Diospyros kaki) . It isn't a particular variety.

[@kaosone2632]

They are very common here in Italy, especially in the south. I eat them everyday during the fall. What an amazing taste!

[@masonshucart7055]

Love your videos. I remember my friend bringing me a persimmon from his tree. It was my introduction to the fruit and it was crunchy, flavorful, and sweet. I haven't since been able to find one that was as amazing as that first time I tried one.

[@l.c596]

I love these fruits when they're really ripe, with ice cream!

[@-jank-willson]

6:07 had me there for a second...

[@-jank-willson]

Haha just kidding, couldn't fool me!!

[@chasduff8186]

You really got me with the chocolate taste on the brown one

[@JoshuaStarry]

Like fhgjfgjdghj said, that was probably 'Maru'. There is a cultivar named 'Chocolate' which is a different shape. The real chocolate persimmon falls into a category known as pollination variant. Dave Wilson Nursery which is a very large commercial nursery in California sells these with the 'Coffee Cake' cultivar for cross pollination. Depending on pollination they can be astringent or non astringent. I grew the 'Chocolate' cultivar here in Florida and I noticed a slight chocolate taste in it. I have enjoyed your videos for years and wear my durian shirt from you all the time. Thank you!

[@abcdefghijklmnopqrstuvwxy26]

This is not the "CHOCOLATE PERSIMMON". The grocery store mislabeled this fruit. CHOCOLATE Persimmons are more conical in shape for one thing. This is a Maru persimmon.

[@subtotechnoblade2692]

no its a chcolate persimmon i got one from 99 ranch and boy were they good

[@spaveevo]

@@subtotechnoblade2692 Yes its chocolate but its not the variety that is called chocolate persimmon. Thats a very specific variety. The variety called chocolate persimmon isn't round. Its oblong. There are many varieties that are brown inside.

[@NorthernVaCreative]

It's a 'chocolate-type' persimmon , but not the actual 'Chocolate' variety. Most likely 'Maru'.

[@econ0003]

Maru is sometimes mistakenly called Chocolate. Probably because of the color of the inside of the ripe fruit. There is a variety called Chocolate Persimmon which is not the same as Maru. The real Chocolate persimmon is oblong in shape.

[@armchairwomanmao2922]

This is very common in East Asia. I love this variety.

[@armchairwomanmao2922]

During harvest, the excess of this variety get made into various things such as dried pieces, ice cream , drinks ...

[@nineten-eu4ig]

Yeah as a korean i eat them very often

[@DarkFoxKirin]

Man, my mouth became a waterfall when you started cutting the riper ones! 😍😋

[@ratandmonkey2982]

nice pants. We're growing a Hachiya chocolate persimmon tree. Got some fruit this year - they can get even browner. Love them !

[@유지태-l9s]

It's better when it's cold. Also frozen is good like slushie. It will decrease the hesitation making it feels more fresh

[@WeirdExplorer]

I'll have to try that!

[@Doom2pro]

Like brown spicy chilis, chocolate habanero, chocolate Bhutlah, chocolate jolokia, etc... refers to color not flavor. Same goes for Mustard Habanero, purely a color reference.

[@WeirdExplorer]

Yep but tell that to the internet...

[@gamefrk1]

Have you done a review on the black diamond apple?

[@WeirdExplorer]

Not yet!

[@aridwyer187]

My bandmate gleans persimmons every year in Chico, and brings the most amazing dried persimmons to band practice. Drying them removes any astringency and makes one of the tastiest snacks I've had. Would love to try it with one of these!

[@Pixelarter]

I grew up eating these here in southern Brazil. We call them "caqui chocolate". It doesn't taste like chocolate but it has a more spicy flavor to it than normal caquis (persimmons), almost like a hint of cinnamon. I prefer to eat them not too ripe so it has a little bite to it.

[@colekken]

I know the American Persimmon, to me, tastes like if you put an orange slice, peach slice, a cup of sugar, and a drop of mustard in a blender.

[@emilywarner7707]

I never remember the diff between the astringent cooking ones and the raw eating ones. Is there some rule visually for this?

[@WeirdExplorer]

There are exceptions, but generally the squat ones at supermarkets are the non astringent variety

[@richardportman8912]

Thank you for mentioning this David Karp. I never heard of him before. That was a good mention.

[@Leon-lk9mo]

I just bought 2 persimmons one that Jared cut and a hichiya and I can't wait to try them. I got them at Sprouts in Phoenix and I have never tried them before!!!

[@RobertRister]

We had this variety on our farm north of Austin, Texas in the 60s and 70s. We waited until the first freeze, which would turn this variety soft and sweet.

[@renatoferreira1399]

I love Persimmons, I never ate that variety in particular, however the kaki variety that I have in my yard is so sweet and delicious, is an astringent variety, very soft with a deep red skin and flesh that can only be eaten with a spoon, here in Portugal we called Dióspiro Coroa de Rei (King's Crown Persimmon) I don't know if in english this would have the same name. I hope some day I can try the chocolate one. :P

[@haxax]

Got really interested in that book. Do you have other ones to mention?

[@WeirdExplorer]

About fruit? I honestly haven't read many. Recently I read A Cook's Tour by Anthony Bourdain though and it really spoke to me.

[@elizabethshaw734]

Persimmons have always freaked me out looking much too much like a tomato and they had to be so ripe that they were squishy to be edible at least the version we had in the stores at the time. I have eaten fruits that only animals eat, fruits that are only found in certain parts of the world and I am squidgy about a persimmon??

[@werpu12]

Well the non astringent persimmons can be eaten without being squishy. They taste almost like an apple if not fully ripe. I have a chioccolatino in my garden in central europe and you basically can pick them hard from the tree and eat them right away. Not having any pests in the area which go for persimmons also make those an ideal choice for my area, given they can handle the climate here. I had an apple tree and it always was full of worms, the fruit that is because we have so many apple trees in the area, whereas with the persimmons I have yet to see a single pest in one of the fruits! Re taste of the chioccolatino, it is very persimmony but with a strong nut undercurrent, which is a really nice flavor!

[@melissaweaver1730]

I just ate the longer variety. It is super sweet. It wasn’t squishy at all had a nice crunch and was brown all the way through. My neighbor has a few different varieties of persimmons. His father was a Japanese farmer, the son just picks what he can and sells them to Asian markets. The son is in his 70’s and he remembers the trees since he was a little boy. Very delicious!!!

[@Austin.vanderweil]

Mmmm love persimmon! Yeah like pumpkin spice flavor I think too. Little crunchy little soft fuyu are my favorite! I don't eat hachiya because I like the skin taste of fuyu

[@camelChase20]

Your chart's neutral '3' rating is my current morning. Your '7' is any time I see a new upload. 👍

[@TheWeirdestOfBugs]

Hmm, makes me wonder about the aftertaste. Darn shame we don't get persimmons down here.

[@LadyAster]

Super cool! I don't know that I've ever had a persimmon, I should keep an eye out next time I go shopping. Maybe I'll grab one of these from whole foods! Looks delicious

[@GeneralArmorus]

cheap kinds give you a dry mouth

[@lemmypop1300]

@@GeneralArmorus Not cheap kinds, just with the ones that give you dry mouth you are supposed to wait to be fully ripe. If anything I heard they are supposed to be better than ones that are edible even when firm (I only ever had those, so I can't really tell).

[@tanyawales5445]

@@GeneralArmorus The American persimmon has to be dead ripe to be edible. When they hit that level of ripeness they are extremely sweet and flavorful. I was once given a big basket of American persimmons (lucky me!) and learned to let them ripen first. The American persimmons were the size of an orange and vaguely acorn shaped with a point at the bottom end.

[@GeneralArmorus]

@@tanyawales5445 local cheapest ones here taste good too (too sweet even). the normal looking ones are twice or thrice as expensive but are only slightly improved to me.

[@na195097]

I found Latundan bananas at Whole Foods in Pittsburgh, PA 3 weeks ago. They were delish but gave me a bit of a fuzzy mouth feel. I was so excited.

[@fegolem]

My parents used to have a Japanese Persimmon tree. It made lots of fruits. But it eventually was overgrown and shaded-out by the oak trees in the yard and eventually quit (died). From what I remember reading, the Persimmon fruit has more Glucose sugar than Fructose, unlike most other fruits that have mostly fructose sugar.

[@Akaryusan]

that oak tree would have been firewood before id let it crowd out a persimmon tree

[@sarahs.9340]

Thanks for the back story, that was cool.

[@JEMHull-gf9el]

omg you had me when you said it taste like chocolate I was like "What!? no it didn't I've had these!!!" and then you said no....hahahah nice Tom Foolery.

[@iomeliora9430]

I just bought one type of persimmon. I tried some a long time ago, I was maybe a teen, and hated it, but I think it was underripe, it gave me dry mouth and itching. I'm gonna let this one go soft before I try it. Actually, as you said, we usually assume that fruits that gone brown are rotten and inedible, but it's commonly how we eat dates since forever. A supermarket in Québec sell yellow dates, and they are just dates before they turn brown, and there is no fun to eat them like that. The texture is sandy, it's not sweet and it gives dry mouth and itching. It makes sense that some fruits evolved like that, it's a form of self preservation: once rotten, dates are good to eat for a very long time.

[@dystopia-incognito]

Ohh, we call this a kakifruit. They're absolutely delicious!

[@thyme4coffee203]

Just planted 7 persimmon trees all different varieties. Cant wait to get fruit.

[@werpu12]

I have one of those in my garden (Austria) it is quite popular in italy under the name Chioccolatino and quite cold hardy, had my first harvest with about 8 persimmons last year and yes it is delicious non astringend, very persimmony and sweet, very sweet. Btw. my tree survived the winter without any protection and we have lows of -10c in january where I live!

[@madscientistshusta]

As an ex heroin addict i can confirm fruit is a better alternative🤣

[@-jank-willson]

Are you SURE about that?

[@psudocromis]

The chocolate pudding fruit is related to the persimmon so maybe they share similar characteristics on letting them get super ripe after picking before eating.

[@sowhat...]

Do they taste similar? I've heard chocolate pudding fruit does indeed taste chocolatey.

[@Antishyster2]

Dude, ive got a persimmon that has to fall off of the tre before they can be consumed. So soft snd gooey! You'd have to be here to try one! Totally a 10!

[@agriperma]

I don't see why you could not cross Diospyros nigra with Diospyros kaki and get a fruit like what you have. which it might very will be a hybrid between those two

[@SayHelloToOblivion]

Persimmons are my ultimate favorite fruit. I go wild buying them during the fall. You can't imagine the money I spend on them. I have a tree but still waiting for it to mature.

[@eucolecionodinossauros]

Were I grew up in Brazil people call this Coffee Kaki (Caqui Café, in Portuguese). I guess the "Caqui" comes from the scientific name, Diosyrus kaki. I love eating them while still a bit crunchy.

[@Hikafujo]

I love that fruit, especially the commercial dried ones

[@AlbinoAxolotl]

Of all the fruit in the world, a slightly crunchy fuyu could very well be my favorite. I seriously eat pounds and pounds of them in the fall. I can’t wait for this season! I’ll have to look for chocolate persimmons too!

[@econ0003]

This is a maru persimmon in the video. The real chocolate persimmon is oblong in shape.

[@1hybodus]

I'd be interested in seeing some sort of alchohol being made out of these because of how sweet they are. A nice chocolate persimmon wine or maybe added to a mead

[@shannonyoungberg9327]

I've never seen you rate a fruit a 10/10! I've never tried it, I don't see them in local supermarkets around here. Maybe I'll try farmer's market or mom / pop type stores.

[@WeirdExplorer]

Only other I can think of are dates

[@phoenixpinkmyn5535]

My father always loved overripe, brown fruit. Bananas, peaches, etc, and he always said that even if it looked "bruised" and we've learned to avoid it, it made it super extra sweet. I bet he was right. :)

[@werpu12]

Well he would have loved PawPaws, they become edible when they look really rotten from the outside (lots of brown stains and falling from the tree), you cannot eat them when they look normal!

[@kaisersose5549]

Non cultivated varieties, as well as varieties of persimmons that are meant to be eaten when "squishy" are meant to be "bletted". Nature does this in the late fall by freezing the fruit, while still on the tree then thawing. You can recreate this by freezing persimmons until they're not quite solid, but well frozen then defrosting.

[@getin3949]

People that take random people's word for it we call sheep. I see this a lot in comments where either the person is too lax to write their own comment or they just follow the herd without any additional information, etc... I do NOT understand people like this, nor will I ever. Love your videos and facial antics, you're a hoot.

[@hibaby9379]

Jared the persimmon is a weird fruit on it's own!, I do like our Texas persimmons when are they fully ripe and falling off the bush. These big Chocolate ones do look yummy though!..

[@MrHarmfulHarry]

Chocolate pudding fruit and the persimmon are in the same genus, so pretty closely related. The genus name is diospyros. Fuyu persimmons are good to eat unripe, whereas the hachiya is extremely astringent. As I'm typing this you mentioned something about that, but oh well.

[@asharachelvarghese4849]

One of my most loveliest fruit

[@ben_mango]

i had one recently, it must be different than the one you had because they were small, kind of the shape of a hachiya and loaded with seeds. taste was good though

[@aersla1731]

I never even had the "normal" persimmon but it sounds good 😭

[@GranulatedStuff]

Jared have you ever tried one of the vile astringent persimmons ? I unwittingly tried one 35 years ago and the visceral memory is still almost tangible. It literally crashed my brain.

[@thuggie1]

persimmons are great when they go real soft

[@karimjerbi7084]

you should definitely make a series of videos where you try to grow some plants from thier fruit's seed, if you have the space and time needed ofcourse

[@MUtley-rf8vg]

Maybe obvious but easy to forget that fruit has history too. There's a story behind every one.

[@olafemio]

I cant believe you got a seed! I would love to taste this.

[@zedfaced1441]

So I have been addicted to your channel I saw back in 2013 you reviewed qenep, Quenepa, Quenepas, Kinnep, Spanish Lime, or Skinep...where did you get those from?

[@WeirdExplorer]

street fruit and veg vendors sell them throughout nyc

[@zedfaced1441]

@@WeirdExplorer Dam I am so jealous..I am in Afghanistan so getting here in good condition is always an issue

[@imwithstupid086]

We get shipments of these here in the Philippines. Right now, a pair costs about 357 pesos (~$7) in the supermarket. Jesus. I imagine in the less formal markets, the same amount gets you 4-6 pieces. We always blet them before eating. Freezing helps, too.

[@I.amthatrealJuan]

You can get 10 of that near us with that price

[@robertr.hasspacher7731]

Hey, would you be able to get a hold of some sassafras fruit? That would be interesting! You rock!

[@WeirdExplorer]

It has an edible fruit? Ive just had the roots.

[@robertr.hasspacher7731]

@@WeirdExplorer upon further investigation, the person who was trying to sell me the tree was not exactly ingenuous. I guess it's more of a spice/flavoring.

[@tanyawales5445]

@@robertr.hasspacher7731 Sassafras has three different types of leaves and beautiful fall color.

[@gardenofseeden]

My tree is finally fruiting cant wait to try it.

[@realchoodle]

Fruit Explorer vs Fruit Detective boxing match when?

[@BeeWildHomestead]

You should update this and do chocolate persimmon vs the coffee cake persimmon. I would love to know which you would prefer 😊

[@HTMLNoobz]

He really had me sit up in my chair when he said it tastes just like chocolate 🤦‍♂️😂

[@chaosmasker9858]

There is an unknown type of persimmon tree in the neighbors yard. I was told to pick a dark one then leave in on the counter for a couple days to ripen. I wasn't impressed lol it wasn't bad just kind of bland and had s strange mushy texture.

[@continualwonders]

Which Whole Foods did you find these persimmons at, Jared? Were there many left?

[@WeirdExplorer]

Was probably the one on E Houston in Manhattan. I filmed this months ago though.

[@Loserfr]

6:05 - You had me there!

[@varanaut1308]

Good frozen?

[@WeirdExplorer]

I've heard they are, but haven't tried it myself.

[@Adrian-ib4tx]

Have you done a review with a coyote melon

[@JustifyX]

i love persimmon whenever its new to season and its not liquidy

[@raghazzoreal]

Hello my friend I believe in my understanding due to its flat form looks like a Nishimura Wase “Coffee Cake” variety this is a non astringent type of persimmon ☝️😊

[@notmyworld44]

That looks like a Fuyu. It's a Japanese hybrid. Very sweet and creamy!!!

[@killermuffin1997]

I watched all 2 minutes and 30 seconds of ads for you :) I'm not personally a fan of persimmons. heresy, I know, lol.

[@WeirdExplorer]

Thank you!

[@nicknorthcutt7680]

Have some persimmons right now!

[@8b8b8b]

How does that look rotten?

[@chill8362]

Wait... That's the persimmon that my grandma grew? I wondered why other persimmons looked more full and triangular, like a heart. Yeah, I hated those when I was younger, and my grandmother would inhale them. To this day I call it old lady catnip.

[@ornokur6315]

Darwin berries! oh man I heard of those, that one I'm really interested in seeing.

[@DJarry394]

I am obsessed with your channel. PERSIMMONS. I am almost fetishitic about persimmons. I never realized how much I love fruit after watching your channel. I can’t eat much in the way of vegetables, but FRUIT helps my digestion. I have been finding persimmons with that brown spot, but they must be that variety. I haven’t noticed the variety, but they have a nutty flavor. Just by accident. At Trader Joe’s. So I am on the hunt

[@fjollanstenman]

Would be really fun to ser you try cloudberry, It has a really unique taste. I don't know how to get your hands on them it you don't pick them yourself through. 🤔

[@WeirdExplorer]

Tracked those babies down a couple weeks ago. I won't be posting the episode for a while though.

[@nicholaswiseguy2906]

I love persimmons

[@vandarkholme4745]

I have a tree of this back in China! Good times

[@tiagosouza3374]

I doesn't really seem to be the 'chocolate' kaki I'm used to eat. They don't become squishy when fully ripe...

[@raghazzoreal]

On the other hand, “Chocolate Persimmon” are smaller to medium size belonging to the astringent varieties and pretty conical kinda shape like Hachiya ☝️😊

[@Grooth]

Makes me think of a really juicy sweet watermelon from the way it looks. I've never had a persimmon that didn't have that astringency. Also, unrelated question but are you from the Buffalo area? I have seen the mighty taco shirt a few times and the accent seems right.

[@mandab.3180]

mighty taco 😂 i'm originally from the amherst area 👌🏻 my mama used to looooove mighty taco

[@WeirdExplorer]

I was raised in Lockport NY. Been in NYC since 2005 though.

[@Grooth]

@@WeirdExplorer Oh nice. No offense intended t o Lockport but I think NYC is a teensy bit of an upgrade.

[@DeathMetalDerf]

NPR/WBFO 88.7 FOR LIFE!!!!

[@jollyrancher400]

Here in Malaysia we called it pisang kaki

[@vitriolicAmaranth]

Cry every time I think about the love triangle between Girl, Dave Carpenter and Fruit.

[@arandomperson5185]

Does the skin make the flavor different or anything?