It was so beautiful in the grocery store, what a color,
what a delicate shape. How pretty the pattern of the four leaves on the end.
It felt like a cross between a tomato and an apple. The cook book said that a Hachia persimmon needed to be soft and ripe to be sweet and not pucker the mouth. How soft? As soft as a ripe avacado? as soft as a pillow? The cookbook said to cut it in quarters and eat to the skin. For 0.99$ I was game.
It’s not so much that it was sour: it tasted like plums, grapes and flowers, and it smelled lovely. But as soon as the juice spread to my mouth my mouth gained an odd texture like felt, I finally brushed my teeth to make them feel smooth again.
I tried a few bites, DH did as well. B ate as much as I did, M licked a piece. The Fuya persimmons are supposed to not be so astringent.
So, does astringent mean, "makes your mouth feel like felt?"