The ‘Chocolate’ persimmons, probably my favorite variety, are just beginning to ripen. They are astringent, meaning they have to be fully ripe and somewhat soft before they are edible, but they do not need to be nearly as soft as the more famous astringent variety, ‘Hachiya.’
They have brown flesh (hence the name) and a very rich, sweet flavor.
The tree is on the slope above the driveway, with the house visible in the photo below and the opposite wall of Moosa Canyon beyond. Seven of the ten or so fruits this tree has produced this year were borne on this one branch. I have never seen anything quite like this before. If I had not tied this branch up to a higher and stronger branch (note green wire), it surely would have split before the fruit could have ripened.