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Persimmons come in two varieties: Hachiya and Fuyu. Skin color can range from orange to red depending on the variety. The heart shaped Hachiya variety isn't ready to eat until it's very soft. If not fully ripe, it can be quite astringent, so keep at room temperature until very soft to bring this fruit to its finest flavor. The Fuyu variety, shaped somewhat like a tomato is ready to eat when only slightly soft. Persimmons can have a few seeds or be seedless.
Here we show you how to cut and poach the Fuyu Persimmon variety.
This technique is used with the Persimmon Frangipane Tart Recipe Tutorial.
HOW TO TIPS:
1. Pull off the tough leaves on the blossom-end of the Fuyu Persimmons. Then peel the persimmons with a vegetable peeler.
NOTE: We found that it is better to peel the persimmons before cutting off the top and the bottom because they can become quite slippery if you cut the top and bottom off first.
2. Cut the stem end off and a small slice off the bottom, so it can rest flat on the counter.
Cut the persimmons in half.
Remove the cores with a small paring knife.
3. Place the water, the sugar and the cinnamon stick in a large saucepan and put it on the stove, over medium high heat.
Stir until the sugar is dissolved, and bring to a boil.
4. When the poaching liquid boils, reduce the heat to a simmer, then carefully add the persimmon halves.
5. Let the persimmons simmer for 15 minutes, then remove them from the poaching liquid with a slotted spoon.
Let them cool on a plate, until needed.
6. Slice the cooled persimmon halves, horizontally, into thin slices, approximately 3/16-inch for use in a tart.
Set aside the imperfect slices...you can eat those later.