Their Asian counterparts are still as green as can be. Many persimmons are strongly sour, astringent, until the ripen to a soft condition. Folklore decrees that it is best to wait until the fruit has been frosted; that the process of freezing starts the fruit to rotting which makes it palatable. I remember a few years ago a particularly hot summer ripened the fruit on the trees in August. That hasn't happened this year, I think, because there has been enough rain to keep the trees hydrated and the fruit happily alive.....not rotting. I looks like we've got another couple months to wait this year.
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