From the Center for Cultural Outreach, a unit of the Pennoni Honors College at Drexel University
Ditch Starbucks and make your own chai
A gorgeous guide to winter greens
Build a meal around these Spanish cheeses
Who’s afraid of big and scary wines?
Beef tea for the soul, and other food cures
This is just beautiful and so useful (a recent food magazine gave a big explanation about the difference between the two, and described the American/Hachiya in detail, then only included a pic of the Fuyu…).
I would argue that the final step 3 is optional, though, as I eat my way through dozens each season, and have never peeled a single one! So lovely sliced across the equator too, so you can see the star shape inside.
Consider selling this as a print?!
I am considering selling this as a print. I’m opening up an etsy shop soon!
I always peel my persimmons, but I guess I should have marked that last step as optional
I buy Fuyus every year for eating raw, salads (there’s a great salad with Brussels sprouts), and Persimmon Bread.
Like the previous writer though I have never peeled them! Oh, I am so ready for them right now! It’s a cute posting.
So very helpful! But it makes me say, “Hmmm …” A month or so ago, I got a box of persimmons labeled Fuyu, but while roundish and tomato-shaped, they had the jelly-like texture you describe of the Americans. Slicing wouldn’t have been possible. The pulp was sweet. I’d never eaten or worked with persimmons before, so I bagged the pulp and look forward to experimenting with recipes through the winter. Yay!