Breakfast! yogurt woth apples, blueberries, pomegranate and Japanese persimmon

This 柿 reminds me my ex-coworker, who scooped and eat well ripened 柿 with a spoon. And she was Chinese! Do Chinese eat 柿 only after being ripe enough and becoming transparent?
I guess you have Chinese origin.

I am Sg Chinese. But have never eaten Chinese 柿 all my life. Until I tried Japanese 柿, which was served ripe like this. I noticed the dried 柿 are even more expensive!

My coworker was eating Japanese 柿 also. I think most Japanese eat 柿 while it has more crunchy texture.

Yes, dried 柿 requires more time and effort to be made. And only a certain kind of 柿 could be made into 干し柿. I guess you know.😄