Persimmon isn’t the most popular fruit, but for those in the know, this seasonal delight is a real treat.
As there are so many varieties of persimmon, and some are more fickle than others as far as proper ripeness and edibility of peel are concerned, I used the Fuyu variety which is a round-shaped variety most popular in grocery stores. It is not bitter or acidic and can even be eaten right off the tree with the skin intact. (The elongated Hachiya persimmon, which is another popular variety, is often bitter until fully ripened, but they would be another great choice once mature. However, their skins should be peeled.)
This syrup is delicious in tea, as an ice cream topping, as a chicken, lamb or pork glaze, as a nugget dipping sauce, in hot sauces, and more!
You can add other ingredients if desired, such as a cinnamon stick, shredded ginger, clove, etc.
It will last several months stored in a bottle in the refrigerator
Yield:
3/4 cup (6 fl. oz.)
Equipment:
- Small saucepan
- Wooden spoon
- Masher
- Fine mesh strainer (or other method of straining out the fruit pulp, such as cheesecloth)
- Storage bottle
- Bottling funnel
Ingredients:
- 1 lb. persimmons, sliced or chopped (peel can remain on for Fuyu variety)
- 1 cup water
- 1 cup sugar
- 1 tsp lemon juice
Directions:
1.) Combine all the ingredients (except lemon juice) in a saucepan and place over high heat. Bring to a boil, stirring occasionally.
2.) Once boiling, use the masher to break down the fruit some. Reduce heat to low and simmer for 20 minutes. About 3-4 minutes before finishing, stir in the lemon juice.
3.) Remove from heat and allow a few minutes to cool a little. Pour through strainer or cheesecloth. You may opt to do this more than once for greater clarity. Transfer to storage container or bottle and refrigerate.
Note: The syrup may still appear to be watery when removed from heat, but will solidify into a syrup during refrigeration.
