From the Center for Cultural Outreach, a unit of the Pennoni Honors College at Drexel University
Tahini is good for more than hummus
Trade in pumpkin ales for smoked brews
Spanish cheese plates for fall weather
Ditch Starbucks and make your own chai
Hazelnut desserts that go beyond Nutella
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!