Hoshigaki review

The texture: I would say it’s like a dried fig without all the little seeds. (It did have one small shrunken persimmon seed.) The flavor: it’s a Hachiya alright but with more depth and character, there’s some there there.

It’s good. I like it. A fresh Hachiya is so big but is such a barely-held-in bag of loose jelly that you feel like you didn’t really eat much at all afterwards; this is so solid that it feels like half a lunch to itself, even when you know it’s the density of it; it’s still just one single persimmon.

I found myself going in the kitchen and cutting off another thin slice again and again all day (say the word persimmon to my husband and I get to have the whole thing to myself) and I still have this little bit left of the first one.

So I had to photograph the next one for you. Has a certain Mesa Verde look to it, doesn’t it? (Third picture down.)