How to Persimmon in the Style of My Family

(For Sean, whose grandfather gave him a bag of persimmons, prompting the question, "anyone know how to persimmon?")

One of the highlights of autumn is the ripening of the persimmons in my parents' backyard. Not sure there'll be any left by the time my mom visits in a few weeks, but it turns out that persimmons are readily available in the markets here, too, and I am not the only one who likes them in this house. Hurrah. 

I didn't encounter people eating persimmons like an apple, skin and all, until I reached adulthood, and I just can't embrace it. The tannins from the skin are just too much.

The following photos illustrate how I grew up eating (Fuyu) persimmons:

1. Fuyu persimmon
2. Kiwi-brand pointy knife.

Using the point of the knife, cut out the stem bit.

Like so. 

Then, peel away the thin skin.

I peel it in my hand, but I only have two hands with which to peel and take photos.

I like trying to get it all off in one long strip.

Success!

Naked persimmon. Empty persimmon skin.

If you want to get fancy like the Khmer grannies I grew up with, use the point of the knife to cut a zig-zag around the equator. 

After getting all the way around, wiggle the knife in between the cuts to loosen them.

These are not as symmetrical as the ones my aunties would make.

I like to slice them into discs. This is more difficult when they have seeds.

Just found out my parents are sending me a package of persimmon, pomegranate, and cherimoya from their backyard using a Vietnamese bus service. Yesssssss.