This is actually the first time I’ve worked with Persimmons. I bought the November/December issue of Eating Well Magazine a few weeks ago and saw a wild rice recipe that would be perfect to make for work, but persimmons were an ingredient.
I wasn’t quite sure how to actually cut a persimmons so I turned to my best friend Google to find out. I found a few pages with tips on how to cut a persimmons, so I thought I would compile them for a blog post. Just in time for Thursdays post ‘Wild Rice Salad with Baby Kale and Persimmons’.
Something I didn’t know – there are two types of persimmons. The first being the one pictured here, the fuyu persimmons, and the other being the hachiya persimmons. From what I read, the fuyu persimmons are easier to work with. They can be eaten at all stages of ripeness, while the hachiya persimmons can only be eaten when extremely ripe.
How To Cut a Fuyu Persimmons:
1. When picking out Fuyu persimmons at the store, try to pick ones that are slightly soft to the touch.
2. Wash and dry the fruit.
3. On a cutting board, flip the fruit over and cut through the fruit until you hit the stem/leaves.
4. Pick up the fruit and pull each side off of the stem/leaves. Discard stem/leaves.
5. From here, cut into small wedges, then into small pieces.
6. Add to the dish you are making or eat as a snack. Enjoy!
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If you have any questions, comments, or recipe requests, please feel free to leave a comment or contact me. Also, if you use this tip, please let me know how it works!