Putting Up Persimmons

Do you know your fuyus from your hachiyas? Persimmons are some of autumn's most tempting fruits. Here's a handful of ways to preserve them.

Persimmon Butter
Persimmon Butter
Don't worry if your fuyus get a little sunburnt. Simply stew the flesh with autumnal spices for a delicious and unusual fruit butter. (Image via Vanessa Barrington.)
Persimmon Chutney
Persimmon Chutney
Fuyu persimmons cooked down with vinegar and spices make a sweet and tangy chutney perfect for a cheese plate or to dress up some roast pork. (Image via The View from Great Island.)

Fuyu Persimmon Salsa
Fuyu Persimmon Salsa
This winter salsa marries the slight sweetness of firm fleshed Fuyu persimmons with the savory goodness of garlic, a little heat from a spot of ginger, and a pop of acid from Meyer lemon. Surprisingly good. (Image via My Pantry Shelf.)
Pickled Persimmons
Crisp fuyus take to pickling well, their mild sweetness offset with the tang of vinegar and aromatic spices. (Image via Hitchhiking to Heaven.)
Dried Persimmons
Dried Persimmons
Dehydrate discs of fuyus for crisp snacks, or hachiyas for a date-like paste. Or, massage your peeled hachiyas until they bloom sugar for the classic Japanese tea sweet, hoshigaki. (Image via Hedonia.)
Brandied Persimmons
Brandied Persimmons
Alcohol and fruit go so nicely together, especially during autumn. Here's a great idea for a unique, homemade holiday gift. The persimmon rings look lovely in the jar and taste delicious on all sorts of desserts. Trifle, anyone? (Image via Canning with Kids.)

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