Persimmons are sweet and unique fruits that are rich in vitamin A, vitamin C, fiber and potassium.  While the acorn-shaped Hachiya persimmon and the tomato-shaped Fuyu persimmon have a similar sweet and honey-like taste, they must be cut very differently due to their different densities, structures and water content. The Hachiya persimmon is sliced in half and its inner contents are cut out and the Fuyu persimmon sliced in half and wedged.
[ Edit ] Step
[ Edit ] Cutting a Hachiya Persimmon
- Place the Hachiya persimmon upright on the cutting board. When placing persimmon, make sure it is centered and stable. You do not want the persimmon to slip off the cutting board, spray juice on the counter or slip under the knife while trying to cut it.
- Cut the persimmon leaf in the base with a knife. Be sure to use a sharp kitchen knife, as the leaves can be thick and tough.  This step will make removing the stem and slicing the actual fruit easier as it will be less to get in the way of the knife
- Cut a V-shape around and under the trunk. Make the cut shallow so you don't cut too much of the actual persimmon fruit. The vertical height of this V-section is recommended to be only slightly longer than the stem itself, which can extend from about one to one and a half centimeters. 
- You can also pull out the trunk with your hands. The strain of Hachiya persimmon should come out easily if it is fully ripe.  But this method is less accurate, has the potential to get dirty and can result in you extracting too much of the actual fruit along with the stalk.
- Cut the persimmon in half. Place the center of the sharp knife in the center of the persimmon, where the trunk used to be. At the same time, move the knife forward as you press down. This will cut the persimmon in half. 
- Make sure you look at your hand and knife placement. If you cut yourself, wash it and put on antibiotics. If it is more serious, consult a doctor.
- Spoon out the inner contents of the fruit. Spoon the persimmon meat out of the skin with a spoon.  An easy way to do this is by scooping out the contents of the side of persimmon, where the inner fruit meets the skin, almost like scooping an avocado. If you can't get all the persimmons in one scoop, it's okay! Continue scooping until you are satisfied.
[ Edit ] Slice and Fuyu Persimmon
- Scale Fuyu persimmon skin. Apply pressure to the scaly skin with the peeler as you pull the peeler back towards you. Continue this movement around the fruit until the skin is completely removed. This is optional because the skin is edible; However, it is useful to peel the skin because it makes persimmon less likely to slip under a knife while it is being cut. 
- Place Fuyu persimmon so that it stands vertically on the cutting board. When placing persimmon, make sure it is centered and stable. You do not want the persimmon to slip off the cutting board or slip under the knife while trying to cut it.
- Cut the persimmon leaves as much as possible. Be sure to use a sharp kitchen knife, as the leaves can be thick and tough. This step facilitates the removal of the trunk and cutting as there is less excess in the way of the knife. 
- Remove the stem by cutting it out into the forty-five degree V-shape. Make the cut shallow so you don't cut too much of the actual persimmon fruit. The vertical height of this V-section is recommended to be only slightly longer than the actual stem, which can be anything from one to one and a half centimeters. 
- Cut persimmon in two. Place the center of the sharp knife in the center of the persimmon, where the trunk used to be. At the same time, move the knife forward as you press down. This will cut the persimmon in half. 
- Slice the persimmon halves into wedges. Cut the halibut in half again using the same slicing motion. Continue to cut each half into smaller halves until you are satisfied. Wedges are usually about one to two centimeters, but can still vary depending on personal preferences. 
- If you bake with persimmon or place them on a platter, you can consider cutting persimmon into incredibly thin wedges. You can cut them as thin as about a fifth of an inch. 
[ Edit ] Tips
- Make sure the persimmon is ripe. This will make it easier to cut.
- If possible, use a chef's knife to cut persimmon. Because it is large and sharp, it is easy to cut.
- To avoid cutting or pricking yourself, cut away from the body and hold the handle high up, away from the blade.
[ Edit ] Warnings
- Be careful! Using sharp knives can be dangerous. Pay attention when cutting on persimmon. If you cut yourself, wash it and put on antibiotics. If it is more serious, consult a doctor.
[ Edit ] References
[ Edit ] Quick overview
- [1945 https://www.webmd.com/food -recipes / fruit-month-persimmons # 1ebrit19659050 ?? ↑ https://harvesttotable.com/persimmons_slice_the_persimmon/
- ↑ https://www.youtube.com/watch? v = BZLWtXgi9v8
- ↑ https://www.treehugger.com/green-food/how-eat-persimmon-pro.html
- ↑ https://www.treehugger.com/ green-food / how-eat-persimmon-pro.htmlebrit19659054 ?? ↑ http://www.organicauthority.com/the-clueless-foodies-guide-on-how-to -eat-a-persimmon-plus -delicious-recipe /
- ↑ https://www.craftybaking.com/howto/persimmons-how-cut-and-poach
- ↑ https://www.wikihow.com/ Eat-a-Persimmon Chapter19659057strong ↑ https://www.youtube.com/watch?v=BZLWtXgi9v8
- ↑ https://www.wholefoodsmarket. com / fruit # Persimmons  ↑ http://www.organicauthority.com/the-clueless-foodies-guide-on-how-to-eat-a-persimmon-plus-delicious-recipes/  ↑ https: //www.marthastewart.com/275469/persimmon-recipes