By MANDY SINCLAIR
Storage:
Persimmon are undoubtedly at their best when left to ripen on the tree. Generally speaking the variety available at the market are the non-astringent type and can be eaten firm or soft – although I much prefer soft. If the persimmon are soft and completely ripe, store refrigerated for 1-2 days, if firm store at room temperature, they will ripen within 2 days.
What to do with glut
- Freeze:
Freeze persimmon whole. Remove from freezer 1 hr before eating. Cut in half and scoop flesh out with a spoon. The texture is like a velvety sorbet. Delicious!
- Preserve:
persimmon jam
4 ripe persimmons
3 cups caster sugar
2 tbsp lemon juice
3 tsp Jamsetta
1. Wash persimmon, remove stalk ends, peel and press fruit through a food mill or coarse strainer. Measure 2 cups of pulp and place in a large saucepan with the sugar, lemon juice and jamsetta. Mix well.
2. Bring to boil, stirring. Boil without stirring for 10-15 mins, performing a jam set test every 5 mins.
3. Remove from heat and remove any foam from top. Cool slightly and pour into sterilized jars.
Jam set test – Place a saucer in the freezer. Spoon 1 tsp of jam onto cold saucer and leave for 1 min. Run a round bladed knife through the centre, if the jams holds and the surface is firm, the jam is ready, if not continue cooking for another 5 mins.
- Dry:
‘Harold McGee’, The Curious Cook, talks about drying persimmon very successfully. Un-ripe persimmon tend to dry without any bitter aftertaste. Peel firm fruit and thickly slice. Lay on racks above trays and dry in a 60C oven for up to 36 hours, until outside flesh develops a dry leathery skin. Reduce oven to 40C and dry for another 3days, until tender all the way through. Alternatively use a drying machine according to manufacturers instructions.
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