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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]A ripe persimmon when I was in Jordan. I am afraid to try one here because I'm guessing it will never compare. [/quote]

This reminds me, when I was a teenager, I visited China and one morning we had a few hours free and went walking to the local open air market.  One of the vendors had fresh lychees.  I had only had the ones that come in canned syrup and so didn't know what to expect.  Bought them, and peeled the skin and there was the lychee fruit inside the shell.  It was so juicy, it was almost floating inside the shell in its own juice.  I expect something like the canned syrup, but it was nothing like that, and it was amazingly heavenly.  It was like the difference between a fresh good farmer's market peach at the peak of ripeness vs Dole canned peaches.

Amazing...and it's virtually impossible to get fresh lychees here in the US.  The peak season is something like 3 weeks.[/quote]

I was just thinking fresh lychees, but picked right off the tree! I've since moved out of china and lychees will never taste that sweet ever again. [/quote]

I'm the PP you're responding to.  According to the guy who was selling, he got up that morning, picked them and walked them to the market.  My guess is that they were only 2-3 hours from when they were picked, so pretty close.[/quote]

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