Dex-chan lover
- Joined
- Jan 19, 2023
- Messages
- 6,502
The ones I've had, not sure if they're the Japanese kind or not, but they're a little softer than the walls of tomatoes. But they're about as not necessary to peel, since the skin is about the same.Apparently it's a thing more specific to kaki, the Japanese persimmon. Based solely on their outward appearance, I always figured persimmons to be similar to tomatoes, so I was thinking that peeling one would be kind of disastrous. But I was wrong, and the flesh is far more solid.
Very tasty, either way, if you like sweet fruits. I'd recommend trying some if you can get your hands on them.