I on the other hand would not peel the persimmons for this tart. I'd prefer the texture the peel provides, plus, it would seem like a lot of work (and awkward, given that I've never peeled a fuyu before). ;o)
In the USA, there are two major types of persimmons commercially marketed.
The first is the Fuyu which has the consistency and shape of an apple.
The second is the Hachiya which has an elongated shape and more important is very soft when fully ripe. It is pretty much impossible to peel the latter when it is ripe. You can scrape away the flesh.
The persimmon in the recipe's two photos are that of a Fuyu. The skin is still intact -- it is obvious in the second photo.
That said, I'm sure my mom would peel the (Fuyu) persimmon.
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2 Comments
The first is the Fuyu which has the consistency and shape of an apple.
The second is the Hachiya which has an elongated shape and more important is very soft when fully ripe. It is pretty much impossible to peel the latter when it is ripe. You can scrape away the flesh.
The persimmon in the recipe's two photos are that of a Fuyu. The skin is still intact -- it is obvious in the second photo.
That said, I'm sure my mom would peel the (Fuyu) persimmon.
Best of luck.