Peeling

Peeling might be the hardest part of the work. Some of them are softer and more mature than others, which makes them slippery. Some are not smooth all around which makes peeling not easy. We try to peel the thinnest possible amount so that we don’t damage the fruit core. It takes much practice but after a while it becomes easier and easier.

The skin underneath the stem needs to come off, too. This was Amy’s discovery: by putting the peeler under one point and then moving around in a small, circular path takes out the most. It is breathtaking though because the stem might break, an unfortunate situation that will make hanging very difficult. But not impossible.

Every slicing needs complete presence and care. Each fruit needs about 8-10 peeling moves. If you do the math, that is a lot of peeling. Ask Amy…

This entry was posted in Persimmons by stathi.

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