This is one of those dishes that I will never go to the store for. As a self-proclaimed dessert snob, it’s not hard to see how a dessert is superior to a normal food. I love the fact that the persimmons are so sweet and juicy, and the sweet, tangy persimmon juice adds a flavor note without the need for a sweetener.
To make sure you get the most out of your persimmons, make sure you know how to peel them. You can peel them by simply dipping them in water, but this won’t give you the best texture, nor will it help with the color of your persimmon slices. To get the best texture, slice them in half lengthwise and then slice one half into half-moons.
Making sure you know how to peel persimmons takes time you can spend doing other things, so make sure you devote that time doing something that gives you the best flavor and texture. This can be anything from dipping your persimmon in vinegar to simply eating them like they are some sort of fruit.
Persimmons are one of the few fruits that have the ability to get you addicted to them. The persimmon’s high in fiber, vitamin C, and potassium, it’s also a good source of iron, which makes it a great fruit for athletes. That said, they are a bit on the sour side so make sure you’re cutting them up well before you’re going to be eating so much of them.
There are many ways to make persimmons addict-like, but if you like a sweet citrus flavor, this recipe is the one to be using. Dried persimmons can be purchased in most grocery stores, but the unopened ones are available in many Asian grocery stores and health food stores. Just be sure to buy large quantities to avoid the temptation to eat the whole thing at once.
To prevent the persimmons from becoming a bit too sweet, it is best to start with this recipe. You can easily alter the sweetness by changing the sweetener in the recipe.
You can also try other persimmon recipes in the comments section.
Persimmon season is officially over, but the flavor will linger for a bit through late October.
I’m sure you can imagine how much I loved the last year’s Persimmon Season. So much so that I decided to make my own version. I am not making a persimmon-filled candy. I am making a persimmon recipe that I will stick to for the next several months.
This is a hard one because the season ends just as the persimmons start to lose their flavor. I think that’s why I like persimmons better than most other fruits. The persimmons are all the same, and that means you can cook them the same way forever. In fact, I make a persimmon recipe for a persimmon flavored coffee cake, so this is not a persimmon-filled candy. This is a persimmon-filled fruit.
