Persimmons From Emily's Folks
I was introduced to this fruit this holiday season — and was enchanted by their beauty. At a neighborhood Christmas Eve brunch, some California visitors arrived with a brimming basket of the small merry globes to share, picked from their yard. I always thought this fruit was only edible when mushy-ripe, which never sounded appealing… but learned that this type is called Fuyu Persimmon and the other type is called Hachiya. The Fuyu is good when firm and not over ripe, and I loved them… mellow sweetness like a melon, peach and mango all in one. I took a few of them home, on the promise I would paint them… promise kept, here is a persimmon still life.