How to Prepare Fuyu Persimmons

Eating Out of Hand

• 1

  Wash and dry the persimmons thoroughly. You can peel the fruits with a vegetable peeler, but the peel is edible.

• 2

  Cut the top green calyx off the persimmons with a sharp knife, and then discard.

• 3

  Slice the persimmons in half, lengthwise.

• 4

  Cut each half in half two more times to make eight wedges.

• 5

  Skewer each of the wedges on a toothpick to serve as an appetizer as the Japanese do.

Salad

• 6

  Prepare the persimmons as you would for eating out of hand, but do not add toothpicks.

• 7

  Make some walnut-lime dressing by combining 1 tbsp. of walnut oil, 2 tsp. of lime juice and half a seeded and diced jalapeno in a resealable jar. Shake to combine.

• 8

  Toss the cut persimmons with 2 tbsp. of toasted walnuts, 1 tbsp. of pomegranate seeds and some walnut-lime dressing, and serve as a salad.

Cranberry Sauce

• 9

  Prepare your favorite recipe for cranberry sauce, and chill it thoroughly. You will need 2 cups.

• 10

  Peel 1 lb. of persimmons, and dice them.

• 11

  Stir the peeled and diced persimmons into the chilled sauce just before serving.