Ripe Fuyu persimmons are bright orange and don't always feel soft. Colour is a better measure of ripeness; leave unripe persimmons at room temperature to ripen. Unlike Hachiya persimmons, Fuyus have less tannins and can be eaten skin-on or peeled.
- Ripe Fuyu persimmons
1. With a sharp pointed knife cut out the leaves at the top of the persimmon.
2. Slice the persimmon into half, then into wedges.
3. Remove the seeds before eating.
1. I seldom - if ever - season fruits that I eat raw.
2. I rarely cook fruits unless I'm baking with them.