It seems to me like maybe the discussion of whether persimmons can be eaten before softening is looking at the question too black-and-white. I think there definitely are marginal differences in how soon persimmons lose their astringency, and I think those relative differences are nonetheless significant and valuable enough that it could make sense to want to make those relative differences a leading selection trait. Dax may have made the difference seem bigger and more black-and-white than it is, but you all agree there are differences, right? Some persimmons can be eaten off the tree before they get completely as soft as they’re going to get and before falling, and other persimmons are almost always astringent until right before they fall, and other persimmons are mostly astringent even after they’ve fallen and have gotten as soft as they’re going to get before just outright rotting, isn’t that all true?