Slice them into wedges and toss them on a salad. The sweetness goes wild with some arugula and goat cheese. Or just eat them straight, like a caveman who discovered agriculture.
Pro tip: Refrigerate them before eating. Cold Fuyus are like nature’s sorbet. They get crunchier and sweeter-cold. It’s a game changer on a hot afternoon.
You can also dry them. Dried Fuyus are like chewy candy, but with zero guilt. Just slice thin and bake at 200°F for a few hours. Your house will smell like autumn, and you’ll feel like a pioneer.
