the leaves of the "Persimmon" add that little touch that makes all the difference. It is those small, almost unoticable touches, that often make the photo special. Great use of shadows also...
The golden light really accentuates the honey hue of the wood. Really pretty.
19 Oct 2008 3:56am
Howard F.from South Pasadena, Calif., United States
I have both the Chinese and Japanese variety grown at home. I personally like the Chinese variety better because the meat is harder and can shelf longer. The Japanese variety has to wait until it is mushy and soft or it will taste puckery.