Limited Edition Collector Blades
How to Cut a Persimmon (Fuyu and Hachiya)
How do you cut a persimmon? For a firm Fuyu, cut off the leafy top, then slice it into rounds or wedges; the skin is thin enough to eat. For a Hachiya, wait until it's very soft, then cut it in half and scoop out the pulp with a spoon. A small, sharp paring knife is all you need. Our pick is the Paring Knife 3.5", Gladiator Series, NSF Certified ($35), a 3.5" knife in German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified that's easy to control around the calyx.
Persimmons are a fall and early winter fruit. The two common types in stores are very different, and cutting one at the wrong ripeness is the most common mistake.
Fuyu vs Hachiya
| Fuyu | Hachiya | |
|---|---|---|
| Shape | Squat, like a tomato | Elongated, acorn-shaped |
| Eat when | Firm, like an apple | Very soft, almost jelly-like |
| If underripe | Still edible, less sweet | Very astringent and chalky |
| Best uses | Salads, boards, snacking | Baking, puddings, smoothies |
| How to cut | Slice or wedge | Halve and scoop |
How to cut a Fuyu persimmon
Remove the top
Wash the fruit. Hold it on its side and slice off the leafy calyx and a thin layer beneath it, or cut a small cone around the stem with the tip of the paring knife.
Peel if you like
The skin is edible. For salads or kids, peel it with a vegetable peeler or the paring knife.
Slice rounds or wedges
For rounds, lay it on its side and slice crosswise; the cross-section often shows a pretty star pattern. For wedges, stand it up, halve it top to bottom, then cut each half into wedges. Remove any seeds you find.
How to cut a Hachiya persimmon
Wait until it feels like a water balloon, very soft all over. Cut off the top, slice it in half lengthwise, and scoop the pulp out with a spoon. Use it in baking, or freeze it and eat it like sorbet. Don't try to slice a firm Hachiya; it will be unpleasantly astringent.
Ideas for serving
- Thin Fuyu rounds on a cheese board with prosciutto.
- Wedges in a winter salad with arugula, nuts and a sharp cheese.
- Diced Fuyu in salsa with lime and chili.
- Hachiya pulp in persimmon bread or pudding.
Storing persimmons
Keep firm fruit at room temperature to ripen. Once ripe, refrigerate to slow softening. Cut persimmon browns slowly; wrap and refrigerate leftovers.
More fruit guides: how to cut a pear and how to cut a pomegranate.
Which knife, and why
A paring knife gives the most control for removing the top and peeling. A 6" utility knife is handy for slicing several Fuyus into thin rounds for a board. Avoid a serrated knife, which tears the soft flesh near the skin. Ripe Fuyus are firm but juicy, so a sharp straight edge makes clean slices that hold their shape on a platter.
Our picks
Paring Knife 3.5", Gladiator Series, NSF Certified ($35). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A small, nimble blade for fruit.
Utility Knife 6", Gladiator Series, NSF Certified ($49). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A 6" utility knife for larger fruit and boards.
FAQ
What knife is best for cutting persimmons?
A sharp paring knife. The Dalstrong Gladiator Series 3.5" Paring Knife ($35) is small enough to cut neatly around the leafy top and slice thin rounds.
Can you eat persimmon skin?
Yes. Fuyu skin is thin and edible; peel it if you prefer.
How do you know when a Hachiya persimmon is ripe?
It feels very soft all over, like a water balloon.
Can you eat a Fuyu persimmon when it's firm?
Yes. Fuyus are eaten firm, like an apple.
Do persimmons have seeds?
Some do. Remove any you find when slicing.
