A delicious seasonal treat, Fuyu persimmons can be enjoyed in various stages of ripeness: from firm to slightly soft. Don’t confuse them with their cousins, Hachiya persimmons, which are astringent when underripe. Hachiyas have to be custardy-soft before they are edible, making them a great fit for baking. You can easily tell them apart because Fuyus are shaped more like a tomato, while Hachiya persimmons are acorn–shaped.
Whether or not to eat the Fuyu’s nutrient-rich peel is a matter of preference. Some love the crunchy texture and sweet infusion it adds, while others don’t enjoy the naturally waxy exterior. Try a taste with the skin on, and if you don’t like it, peel it. Fuyu persimmons can be eaten whole, quartered, cut like apple wedges, or sliced into rounds (and keep an eye out, as they sometimes contain a seed or two).
Enjoy and be fruitful! firstname.lastname@example.org