This afternoon I wandered out to my friends’ olive orchard, where one sunburst persimmon tree—heavy with golden fruit—stood like a jeweled guest among the silver leaves. Arnelle had just cut me a few branches for decor, their bright orbs glowing against the green. The air itself seemed to hold its breath for the click of my camera.
I wanted to catch the light—the amber glow—but it seems someone else had other plans. A certain someone, pleased with himself, slipped into the frame. You might not see him at first, hidden there in the play of shadow as he strikes a pose that joker!.
Now tell me, can you find the sneaky one among the persimmons?
And here’s a secret Arnelle shared with me: when persimmons are extra ripe—so soft they nearly melt in your hand—slip them into the freezer. Once frozen, they become nature’s sorbet, sweet and kissed with sunlight. Take them out, let them soften just enough, and scoop it with a spoon. It’s autumn’s frozen dessert, simple and pure—no recipe, no fuss, just the orchard’s way of showing off a little.
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