Persimmon can be enjoyed all year round if you dry them.
Now, if you cannot get them on the market, dry them yourself in season next time. It’s not difficult:
Peel them completely, keeping the petal and stem core. Pass a thread through the persimmon and under the stem core. Hang them to dry in the sun (when it rains hang them in dry place).
Preserve them with a sugar coating in a dry box or freeze them!
INGREDIENTS:
-Daikon: 4 cm long cut
-Dried persimmons: 2~3
-Ground sesame seeds/surigoma: 2 tablespoons
-Rice vinegar: 2 tablespoons
-Sugar: 1 and a half tablespoons
-Light soy sauce: a little
-Salt: a pinch
RECIPE:
-Cut the daikon in 2 mm thick, 1×3 cm strips. Massage them with salt and wash them in clear cold water. Drain thoroughly by pressing them inside your hand/fist.
-Cut the stem core out of the dried persimmon. Wash the persimmon with rice vinegar. First cut cut in half, spread and cut in 2=3 mm thick strips.
-Drop the ground sesame seeds in a bowl Add the rice vinegar, sugar, soy sauce and salt (experiment!). Mix well.
If you do not have ground sesame seeds, first grind 2 tablespoons of sesame seeds in a mortar with a pestle until it has turned into a rough paste.
Add the daikon and persimmon. Mix well and serve (themore artistically, the better!LOL)
Add some small leaf greens for the finishing touch!
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Hi Robert-Gilles,
Thanks for sharing your recipes. Looks very apetising. I have recently been given 2 kilos of dried persimmons. What can I do with it other than eating them dried? Would you have recipes for them for muffins, slices, cakes or savoury dishes?
Much appreciated!
Gerriet
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Actually just use as you would for any type of fruit cakes or biscuits!
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Cheers!
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I have not tried this combination. Sounds really good. I’ll probably have to dry my own persimmons over here. Will have to wait till they are in season.
Biren
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Dear Biren!
Greetings!
Do try it!
Makes for a great sweet and salty combination!
Cheers,
Robert-Gilles
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