Persimmon season. You can't stop me now. There are few fruits that are this addictively delicious. There are two different main types: astringent and non-astringent. That is to say, one is yummy and sweet no matter when you eat it (new & hard or ripe & soft) and the other is good only, and I stress ONLY, when very mushy and ripe. These are some GIANT Fuyu persimmons of the non-astringent persuasion.
I should have put some sort of object in the photo for scale. They are the size of softballs! The biggest I've ever seen, and de-friggin-licious. I just ate one. It was still a bit hard, but beginning to go soft. Probl'y the only time this decription is a compliment.
A few years back when I didn't know jack about persimmons, I bought the astringent type, Hachiya. I didn't know you had to let them ripen into a nearly-rotten mush before eating with a spoon (or using in baking - yum!). I cut one up and bit into it, expecting sweetness, and got a mouthful of bitterness. Painful and demoralizing.
Another super fruit that's in season right now is the feijoa. I thought they were guavas, they smell like guava and have a similar texture. In fact, they ARE called pineapple guava or guavasteen in English, and they are related.
One of this fruit's best features is its spectacular scent: fowery/fruity. Like some things in the world, the feijoa is yummy but doesn't actually taste quite as good as it smells. Why is that? The nuance just doesn't completely translate into taste.
They have fancy flowers... might help explain the scent. Bee crack.