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.
NOTES:
Fuyu Persimmons
- 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.
NOTES:
1. I seldom - if ever - season fruits that I eat raw.
2. I rarely cook fruits unless I'm baking with them.
I love persimmon and baking them would be a delight. thanks for the info.
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I chanced upon this fruit only a couple years ago....at first I didn't know how to eat it, but now I do :). You have a lovely blog Payal!
ReplyDeleteI was with the other persimmons that have to get really squishy before you eat them but was recently introduced to the Fuyu variety and am now enjoying both in their raw, unadulterated form. beautiful photos.
ReplyDeleteThank you all! Persimmons are lively and lovely, and I hope you find my growing blog to be the same!
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