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Can You Eat Persimmon Peel?

When they see the exotic fruit, many people wonder whether they should eat the kaki with the skin on or not. Basically, the persimmon peel is edible and there are no health concerns if you wash the fruit thoroughly. You can also eat persimmons with the skin on when you are pregnant. Only the taste can speak against consumption: Especially with not yet fully ripe fruits of the “Kaki Tipo” variety, the skin has a bitter aroma. If the orange-colored fruit yields like a tomato under gentle pressure, it is so ripe that the skin tastes better. If the persimmon has the variety designation “Rojo Brillante” or the trade name “Persimon”, it is usually always a treat even with the skin on. If in doubt, simply halve the persimmons and try a piece with the skin. If it’s too tart, just scoop out the flesh like you would with a kiwano or kiwi. Incidentally, brown spots are not a sign of spoilage, you can enjoy the exotic fruit without hesitation.

Eat persimmon peel or not: also a question of use

Whether you eat the persimmons with their shells or peel them also depends on the further processing. If you want to eat the fruit raw, you can just bite into it if the taste is okay with you. When preparing persimmon jam, on the other hand, you should always peel the fruit, as the firm skin would become unpleasantly noticeable in the fruit mass. To peel, it is best to use a vegetable peeler or a sharp fruit knife and remove the peel all around like you would an apple. Also, cut off the hard stem with the leaves and, depending on your preference, the stalk. Then you can halve, quarter, or slice the persimmons.

By the way: If you want to be on the safe side in terms of taste, even though the skin of persimmons is edible, simply reach for the Sharon fruit, which looks almost the same. Their thinner skin is always edible, as our expert post on the difference between Sharon fruit and persimmon shows.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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