Happy Holidays everyone! I hope you're having a lovely time with family and friends.
I know this is kind of a funny blog post, but I thought I'd share in case you've never tried a persimmon because you're wondering what it is and how to eat it. Just so you don't miss out. They are seriously amazing fruit and they're in season typically around December. You'll probably still see some in the stores, and super-ripe too, which is how you want to have them.
First off, a bit about the persimmon. The hachiya persimmon (which is the one I'm talking about today) is native of China and Japan. Now it's grown in other places too, including California.
Here's how to eat them. First off you want to eat them when they're super super ripe. Otherwise, it won't be tasty and it'll leave a weird fuzzy film in your mouth which isn't pleasant. They way you'll know they're ripe is that they are very soft and squishy to the touch.
To eat them, I rinse them first, then I cut into quarters like this (with the leave facing down):
Next, to eat it, I scoop out the flesh with a spoon, much like you would when eating a mango with a spoon.
Sometimes, if it's really really ripe, like falling apart, I'll also eat the skin because it's just easier and it's extra fibre.