The persimmon I ate yesterday took 5 weeks to ripen*. In all that time, there was nothing I could do but wait and keep faith that the fruit that was getting uglier by the day —it’s orange skin blotched black, at times strangely wrinkled and unyielding — was undergoing a miraculous internal process by which stunning astringency would become indescribable texture and flavor.

Every year when persimmons are in season, I wait with the same focused patience for that experience of perfection. I amplify it by reading Li-Young Lee‘s poem Persimmons out loud, to savor the tiny stories embedded within, the precise instructions for choosing and eating a persimmon, and the perfect description of that miraculous fruit. Poem and ripe persimmon possess beauty in equal measure that never fails to knock me out.

In sixth grade Mrs. Walker

slapped the back of my head

and made me stand in the corner

for not knowing the difference

between persimmon and precision.

How to choose


persimmons. This is precision.

Ripe ones are soft and brown-spotted.

Sniff the bottoms. The sweet one

will be fragrant. How to eat:

put the knife away, lay down newspaper.

Peel the skin tenderly, not to tear the meat.

Chew the skin, suck it,

and swallow. Now, eat

the meat of the fruit,

so sweet,

all of it, to the heart.


Donna undresses, her stomach is white.

In the yard, dewy and shivering

with crickets, we lie naked,

face-up, face-down.

I teach her Chinese.

Crickets: chiu chiu. Dew: I’ve forgotten.

Naked:   I’ve forgotten.

Ni, wo:   you and me.

I part her legs,

remember to tell her

she is beautiful as the moon.


Other words

that got me into trouble were

fight and frightwren and yarn.

Fight was what I did when I was frightened,

Fright was what I felt when I was fighting.

Wrens are small, plain birds,

yarn is what one knits with.

Wrens are soft as yarn.

My mother made birds out of yarn.

I loved to watch her tie the stuff;

a bird, a rabbit, a wee man.


Mrs. Walker brought a persimmon to class

and cut it up

so everyone could taste

Chinese apple. Knowing

it wasn’t ripe or sweet, I didn’t eat

but watched the other faces.


My mother said every persimmon has a sun

inside, something golden, glowing,

warm as my face.


Once, in the cellar, I found two wrapped in newspaper,

forgotten and not yet ripe.

I took them and set both on my bedroom windowsill,

where each morning a cardinal

sang, The sun, the sun.


Finally understanding

he was going blind,

my father sat up all one night

waiting for a song, a ghost.

I gave him the persimmons,

swelled, heavy as sadness,

and sweet as love.


This year, in the muddy lighting

of my parents’ cellar, I rummage, looking

for something I lost.

My father sits on the tired, wooden stairs,

black cane between his knees,

hand over hand, gripping the handle.

He’s so happy that I’ve come home.

I ask how his eyes are, a stupid question.

All gone, he answers.


Under some blankets, I find a box.

Inside the box I find three scrolls.

I sit beside him and untie

three paintings by my father:

Hibiscus leaf and a white flower.

Two cats preening.

Two persimmons, so full they want to drop from the cloth.


He raises both hands to touch the cloth,

asks, Which is this?


This is persimmons, Father.


Oh, the feel of the wolftail on the silk,

the strength, the tense

precision in the wrist.

I painted them hundreds of times

eyes closed. These I painted blind.

Some things never leave a person:

scent of the hair of one you love,

the texture of persimmons,

in your palm, the ripe weight. 


Sally Schneider

*Persimmons tend to take longer to ripen earlier in persimmon season when they are just-picked, like the one Ibought in early November. Fruit that you buy later in the season can take as little as a week or two… and can even, if you’re lucky, be almost ready when you buy it. Then you must handle it with utmost gentleness and protect it until you’ve gotten it home.

Top image: Lower, Elsie E., b. 1882 U.S. Department of Agriculture Pomological Watercolor Collection. Rare and Special Collections, National Agricultural Library, Beltsville, MD 20705

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