golden glow...

...in beautiful autumn persimmons glowing in trees in our street.

This the 'non astringent' variety to be crunched like an apple.
The astringent variety are bitter and mouth drying when 'apple crunched' and ripened until they become almost jelly like.
A friend, a HUGE fan of the 'jelly' persimmon, recommends freezing the fruit and scooping it out like a sorbet..... yummmm!