How do you eat a persimmon, a fruit often characterized as “astringent?” There are two main non-American varieties of persimmon, with different characteristics.
If the persimmon is shaped like a tomato, it’s a Fuyu and can be eaten any way you like, at any degree of ripeness. “They are good peeled and sliced, or on a salad,” says Louise. “They are sweet and have a slight almond flavor.”
The other old-world persimmon variety is shaped like a heart, tapering at the bottom, says bitsubeats. Louise describes it as acorn-shaped. This is the Hachiya. “Store them flat on the stem end, pointy part up and wait until they’re really soft,” says Louise. “You can scoop them out, or there are recipes for baked persimmon pudding.”
Board Link: Best way to enjoy Persimmons…