Persimmons (or Kakis) are juicy, sweet tropical treats with a gorgeous orange-gold glow. Not only do they taste amazing, but they’re also packed with vitamins and magnesium. If you pick up organic persimmons, you can actually eat them skin and all! However, if you’re buying conventional fruit from the grocery store, I’d recommend peeling them to avoid any pesticide residue. Plus, if you’re planning on cooking with them, peeling is definitely the way to go for the best texture.
How to Peel Persimmons the Right Way
While ripe organic fruit is perfectly edible with the skin on, the peel has a distinct flavor and texture that isn’t for everyone. Give it a taste and see what you think!
Most of the time, though, you’ll find they taste much better peeled—especially if you’re using them in exotic recipes.
Tips and Tricks
Before you dive into your persimmons, you’ve got to check how ripe they are. If you try to eat unripe fruit, the tannins will make it taste super bitter and unpleasant.
Patience is key! Wait until they are truly ripe; that’s when that heavenly sweet aroma really comes out.
Here’s how to peel a ripe persimmon:
- Grab a vegetable peeler or a sharp paring knife and peel it just like you would an apple.
- Start right under the leafy top and work your way down in a circular motion.
- Once you’re done, just pop off those inedible leaves.
Just a heads-up: if the fruit is very soft or has brown spots, peeling it like an apple can get messy. In that case, it’s much easier to slice it in half.
Here’s the pro move for soft fruit:
- Use your knife to cut all the way around the fruit.
- Pull the halves apart and cut them into quarters.
- Remove any seeds from the center.
- Then, simply use a sharp knife to gently pull the skin away from the flesh.
Serving Your Persimmons
Once you’ve peeled your fruit, the culinary possibilities are endless! They add a beautiful tropical flair to so many dishes. Diced persimmons look stunning in a salad, and they make a fantastic base for dressings or sauces. Try sautéing them briefly in pan drippings until they break down into a creamy, delicious glaze.
Persimmons are also a dream in desserts, fruit salads, or blended into smoothies.
Homemade Persimmon Liqueur
Looking for a unique gift for your next party? Homemade persimmon liqueur is always a hit!
Here’s how to make it:
- You’ll need: 5 oz (150g) white rock candy (Kandis), 1 vanilla bean, 3 persimmons, and 2 cups (0.5 l) of pear brandy.
- Peel the exotic fruits and cut the flesh into small cubes.
- Split the vanilla bean open and place it in a glass jar along with the sugar and fruit.
- Pour the pear brandy over the mixture.
- Let the liqueur steep and mature for about six weeks.
- Finally, strain the liquid and pour it into a decorative bottle. Enjoy!
