The Israeli persimmons are sold around here as Sharon Fruit.
Steve, the persimmon you had is a Fuyu which is a non-astringent
kaki persimmon. To many, these are best eaten when still firm with
just a little give under pressure. The Isreali growers call it
something else which I forget, but it is just a marketing strategy. It is the astringent varieties that need to be eaten mushy soft.
Jim Nottke
Zone 7
Pfafftown, North Carolina
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