Goodness gracious great globes of sweetness

Preserved persimmons

Sharon Fruit or persimmons can taste super delicious pickled. They should, however, be almost over ripe when eaten. The immature fruits are full of tannins, which can cause a dry sensation in the mouth and stomach ache. Those you buy in stores, are treated so the bitter substances are neutralized by having either been exposed to cold or water. Make sure the fruits are completely orange and the skin is glassy. Fresh persimmons are delicious and full of sweetness, but you can also use them in desserts, stewed, pureed or as chutney or jam and other preserves – here is one recipe to try out:

Preserved persimmons
600 grams of persimmon
The juice of 1 orange
The juice of 2 limes
350 grams of sugar
½ vanilla pod with grains

Peel the persimmons with a potato peeler. Put the fruit in a pan and add the juice from the orange and limes along with the vanilla. Let it steep for half an hour. Now pour in the sugar and stir while it is warming up. Once the sugar is melted increase the heat and let the mixture boil until you have a thick and homogeneous mass but still with whole pieces of persimmons. It takes about 5 -10 minutes. Foam if needed and cool of the pickled persimmons a few minutes before pouring them in sterilized heated jars. Keep the pickled persimmons dry and in a dark place until you enjoy them with vanilla ice cream, sorbet, sour cream or a piece of cheese.

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