After 34 years in CA, someone showed me what a properly ripened persimmon looks/tastes like and 
. Are people aware of this? Or are we all living a proper persimmon-unaware life?
Wow. I've never made Hoshigaki. I was thinking of fermenting the fuyus my mom gave me just to see what would happen.
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Correction! My wife tells me it was a hachiya. The friends who brought them said you can't buy them this ripe because they're too soft to transport.
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Yes. They have limited commercial value because when properly ripened, they have the consistency of jelly.
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Fuyus are great and easy. But when fate gives you 100+ lbs of Hashiyas, you gotta improvise.
Thanks. Twitter will use this to make your timeline better. UndoUndo
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