A persimmon is a fruit that originated in Asia, and is grown in several other warm climates. Many different varieties of persimmon exist, but the one most seen on North American shelves is the Fuyu, which resembles a ripe, orange tomato. When choosing a persimmon, stay away from fruit with a yellow or greenish skin. Store your persimmons at room temperature until you’re ready to use them. Persimmons have waxy skins that must be removed before you eat the inner flesh.
Grasp the persimmon with one hand, and pull the green stem and leaves off with the other.
Chop the persimmon in half with a sharp knife. Cut the woody looking yellow membrane out of the top of each half by making a small “v” cut underneath and pulling it out.
Slice the halves of the persimmon in half to make quarters. Turn your knife sideways and run it under the flesh, along the length of the peel. Discard the peel and repeat on the remaining quarters.
Cut the persimmon in half and scoop out the inner flesh from each half with a spoon, if you’d like to try a different method of removing the peel.