It was on a November visit to Japan many years ago that I tasted my first Fuyu persimmon. This persimmon is rounded, like a tomato, and may be eaten when firm or soft. The first time I tasted a Fuyu persimmon I fell in love with the delicious sweet flavor and crunchy texture, much like an apple. It made for neater eating and serving.
I always peel my persimmon. Some people eat it with the skin, but I find it slightly astringent and prefer to concentrate on the fruit itself. In Japan, the firm Fuyu persimmon is peeled, cut into quarters and served on a small plate with toothpicks. It's a great way to end a meal -- something sweet and fresh and not too filling.
Lately I've been buying Fuyu persimmons by the box at a local Asian market. I store them in our cool basement to slowly ripen since I've come to enjoy them when they are slightly soft. My husband doesn't care for persimmons, so I have the whole box to myself. Goodie!
With Chinese New Year approaching on January 23 persimmons take on a more symbolic importance. When persimmons are depicted with tangerines this grouping symbolizes the wish for good fortune in all undertakings.
Happy and Prosperous New Year to you all!