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.
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.)
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.)
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.)
Persimmon Infused Dolin Vermouth
Matthew Biancaniello is well known in Los Angeles for his seasonal cocktails. This Thanksgiving, he has come to our rescue with a farmers market infusion of Hachiya persimmons and Dolin Blanc vermouth.