Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
A kaki photographed at tasting here in early November. One of the earliest to fruit - I’ve even fruited it in a pot. To me the non-astringent kaki all taste about the same, and Izu is a bit on the thin, less syrupy side.
A kaki photographed at tasting here in early November. One of the earliest to fruit - I’ve even fruited it in a pot. To me the non-astringent kaki all taste about the same, and Izu is a bit on the thin, less syrupy side.