I’ve got a couple of persimmon trees next to the house. Today when I went to check on them, a bunch of fruit were already super ripe and soft and squishy.
Tasty but there are way too many even to give out to friends.
What can I do with them besides shoving them into faces
as fast as possible?
Do ripe persimmons jam well? Should I learn how to jam 👀 HELP!!! 😆
14 comments
I’ve made apple-style crumble with them before, with delicious results.
I’m not in to cooking but googling ” 柿で作る ” gave this results
https://recipe.rakuten.co.jp/category/34-460/
and yes there’s jam
https://cookpad.com/recipe/2841357
https://7premium.jp/recipe/search/detail?id=9444
probably have to translate the webpages though
Soft persimmons are great for cookies and other baking
They freeze really well and are kind of sherbetty. For a lot, I would quarter them, scoop out with a spoon and freeze on a oven paper-lined tray. After an hour or two, you can pack them into labelled ziploc bags. If you weigh or measure them, you’ll be ready to make persimmon bread and cookies, too.
My aunt and uncle make dried persimmons with some of the fruits from their tree…but I don’t know if yours are too ripe for that.
They can make jam, but it can be tricky because when it is heated, the tannins that have already broken down making them sweet instead of that special persimmon bitter, rebind and they can become bitter again. Before you try it, look into that so you can prevent it. I have had jam come out OK, and also had it come out bitter even though they were sweet going in.
I used to make fruit leather with them. I had a drier with shelves. They were too syruppy to dry the normal way so I just spread them thin and that was good.
Of course, if you have a freezer you can just scoop out as much as you can from the peels and freeze it.
You can make persimmon vinegar. Just throw them all into a big bucket, peels and all, cover and let them ferment. Press it and you have some nice (expensive if done correctly) vinegar. Look for a method online. I have done it but I do not know where my method is written now.
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Regarding just trying to eat as many as possible. That is not recommended. I do not know how many is too many, but eating too many can cause a buildup of the tannins (even if they taste sweet) and that can, apparently (I have read), cause a fibrous rock like thing to grow in your stomach which, if it gets too big, has to be surgically removed. I do not know how realistic that is to happen, but after I had a terrible stomach ache from eating like twenty per day I started to limit myself to less and my daughter to only a few per day just in case.
They’re excellent for cake/bread. Along the same lines as a pumpkin cake/bread or banana cake/bread.
I’ve chopped them up, cooked them down with a little brown sugar, cinnamon, dash of nutmeg, similar to making apple butter, and used it like jam to spread on toast.
Can also be blended into yogurt, or used for smoothies.
Can be incorporated into cakes, cookies, pie, bars, quick breads, oatmeal
Too many for friends? What about neighbors? We would give so many chestnuts to our neighbors. Maybe give a few doors a knock or leave a bag on their porch with a note.
Roast them along with jalapeños, tomatoes, sweet peppers, onions and garlic. Then blitz to make salsa. That’s what I did with mine last year.
My neighbors tend to leave them in the street to get made into street jelly
かき newb but smoothie pro, I combined one kaki with two bananas and it was a very complimentary flavor profile
You can make pudding (“purin”).
Use 3 persimmons, 200 ml of milk, and sugar/vanilla to taste. Remove the skins from the persimmons and blend all the ingrediants together. It’ll make about six small cups worth if I remember, and refrigerate overnight.
Ever read the Coconut Story?