Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
I never really liked persimmons -- until I pickled 'em with ginger, red chile, and saffron.
Easy dehydrated persimmons make use of your (or neighbors) bountiful harvest. Customize with different spices, or go au naturel and enjoy the simple beauty of the dried fruit.
Persimmons cooked down with garlic, ginger, and mustard to make a sweet and tangy chutney perfect for a cheese plate or to dress up some roast pork.
Starting with fresh, tannic hachiya persimmons, you peel and hang them, massaging them gently occasionally for several weeks. In the end, you get a dense, chewy dried fruit that is unlike any other. I just started my first batch.
The blackened skin won't affect the flavor of the fruit. A heady combo of cinnamon, cardamom, rum, vanilla beans, and lime makes this fruit butter sing with autumnal notes. Via Vanessa Barrington.
So you have too many persimmons? A spicy chutney will make quick work of them.