Putting Up Persimmons | Punk Domestics

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, found on PunkDomestics.com
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, found on PunkDomestics.com
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, found on PunkDomestics.com
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, found on PunkDomestics.com
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.)
Persimmon Infused Dolin Vermouth, found on PunkDomestics.com, found on PunkDomestics.com
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.


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