You might say that 2017 was a good year for Hachiya persimmons. It certainly was good for my Hachiya tree; it outdid itself this past year. Whatever the reason might have been — 2017s great rainfall, the natura life cycle of a mature fruit tree, or some other influence unknown to me — this past fall I was faced by what felt like several tons of glorious crayola-orange globes of a fruit that colors up while still hard, tastes horrible while still firm, yet becomes heavenly-delicious-food-of-the-gods— but only whei soft. Hachiyas are my favorite fruit, which is why I planted this paricular variety instead of the more bland and more conventional Fuyu persimmon.
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