I think I'll eat another one. And then again... When it comes to Azerbaijani persimmon, it’s hard to stop. Juicy, fleshy, sweet - it just begs to be eaten.
If you get to Azerbaijan during the harvesting period of these orange fruits, that is, starting in September, you will not believe your eyes. From afar, the persimmon gardens resemble a dense autumn forest. But if you get closer, the bright leaves turn into large berries. Your hand just reaches out to pick a couple.
Ripe persimmons are sold in local markets, and those that are sent for export are picked unripe so that they survive transportation and end up on the shelves in their juice.
By the way, did you know why the berry is called that way? Because the “name” was invented for her back in ancient Media – “khormalyu”. Over time, this word was transformed into persimmon. The name is translated from Latin as “divine fire”, and from Greek as “food of the gods”. And we 100% agree with that!
