Beijing persimmons are squat and fat, and they have a fold in the middle like a generous beer belly.
They are most commonly eaten with spoons. The ripe fruit is often frozen so it can be enjoyed throughout the winter.
When it's time to eat, the frozen fruit is placed in a bowl of cold water to thaw. Then it is eaten with a teaspoon, scooping out the semi-frozen flesh, with the persimmon skin acting as a fragile container.
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