In spring and March, the drizzle is like silk. Persimmon trees quietly pull out new branches and grow green leaves, and pieces of furry olive-shaped leaves spread happily in the rain and fog. In late spring and early summer, persimmon trees hung a square white flower shyly, without publicity.

In May and June, persimmon trees were covered with green and yellow fruits, but don't worry, you can't eat light green persimmons now. Or she'll make your mouth numb! This requires your patience and grow with persimmons. From the end of summer, first the persimmon slowly turns yellow and red, and then the persimmon leaves turn red. With the change of seasons, persimmons also change from small to large, from green to yellow, from hard to soft, from astringent to sweet.

Wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, etc. That persimmon leaf, swaying in the autumn wind, is like a small red flag flying. A piece of red, beautiful!

Dad climbed onto the roof and gently picked the red, dripping persimmon. Persimmons are so soft that I can hardly lift them. I held it carefully in my hand, like holding a golden doll. You only need to peel off a little skin gently, put it on your mouth and take a sip, and you will suck out the persimmon juice sweeter than honey, from the corner of your mouth to your heart. Frosted persimmons are sweeter, but grandma is afraid of being too cold every time. She always soaks them in hot water for eight to ten minutes. When they were hot enough, she peeled off the skin as thin as cicadas and fed it into my mouth, while grandma sat there squinting and laughing happily.

I'm waiting for this year's red persimmon ...