Autumn sees piles of luscious golden or tawny, tomato-like fruit fill the aisles, and consumers hotly debating whether they are best eaten crunchy or squishy.
There are several varieties and cultivars of the fruit but dominating the commercial market is Diospyros kaki – the Japanese/Chinese/Oriental/Asian persimmon. D. kaki can be divided into two groups: the astringent varieties, represented mainly by the hachiya cultivar, which are inedible until they are soft-ripe; and those that bear...
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