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?
Fruit Leather seems kinda fancy, but secretly it's easy. All you need is fruit, a blender & a dehydrator - or even an oven at 150 degrees! This recipe is for persimmon fruit leather, but almost any pulpy fruit can be used. A healthy and easy snack!
Sparkling Persimmon Margaritas make the perfect holiday cocktail! The persimmon simple syrup is easy to make and goes perfectly muddled with mint, lemon and tequila. It's then topped with champagne for a little sparkle!
Slather this persimmon butter on your morning toast, stir it into oatmeal, or put a dollop of it on yogurt for a persimmon-y treat. It also makes a fine addition to a cheese plate!
If you have a persimmon tree (or at least a bunch of persimmons), how about drying them the traditional Japanese way, by skinning and hanging to air-dry? They turn into jam-like dates. It's called Hoshigaki, and it's fun AND delicious.
All it takes is fresh hachiya persimmons, a cool, dark place to hang them, and several weeks of patience and diligence, and you get hoshigaki, Japanese dried persimmons.
Persimmon butter: Apples, pears and persimmons hang out in the slowcooker with honey and lemon juice for a butter that is as great to give as it is to serve.
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.
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.