Fall means the very short season for fresh persimmons is upon us. Which means its time to make these Fall Persimmon Recipes.
Stock up now on fresh persimmons when you see them at your local farmer’s market or grocery store. Some persimmons are meant to be eaten like an apple, sliced while still slightly firm. That would be the Fuyu persimmon. The Hatchiya persimmon, on the other hand, needs to be super soft and ripe for its full flavor to be enjoyed.
Whatever variety of persimmon you have, they are suitable to use in these recipes. Just be sure the Hachiya are super soft and the Fuyu are sweet and ripe when you use them.
Persimmon, Red Bartlett Pear and Pomegranate Salad
If you want to can them for storage I wouldn’t think you would need to add pectin. But, because you are using hachiya persimmons, which are meant to be eaten when very soft and ripe, you may need to adjust the cooking time.
Susan Griffin says
I am not sure of the kind of persimmons that I have but believe they are not the kind pictured. I am making the persimmon butter but want to store it for the winter. However, the recipe said to store it in the refigerator is it possible that it can be put up in sterile jars for the winter using this same recipe or do I have to add pectin. Thank you so much in advance for your recipe and your response.