Another late one for dVerse, this time a fruity one inspired by “the way to cut a pomegranate”.
I’m bingeing on persimmons at the moment, while their short end of autumn/beginning of winter season lasts. The way to cut a persimmon, unless you eat the skin, is 4 cuts and then pull it into 8 segments like an orange as shown in the picture of my breakfast.
Glowing orange with
all the light of autumn caught
and stored as sweetness
beneath that smooth glossy skin –
four cuts for a winter feast.
I wrote a tanka because I thought they were native to Japan, but just checked and discovered that they’re actually native to China. Ooops.