This recipe, like so many others, emerged because I wanted to extend the life of the produce that I had at my disposal. With an abundance of persimmons that would go bad before I’d be able to eat them all (the same batch of persimmons that yielded my Persimmon Butter recipe!), I decided to see how they would taste pickled. The result was so delectable that I knew I had to share the wealth!
The recipe itself is gloriously simple, and really only takes about 2 minutes to put together. I use persimmons, but you could substitute them with any fruit that you have an abundance of and you want to preserve for future use. Just make sure that the flesh isn’t too ripe, or it will disintegrate in the liquid. My favorite way to eat pickled persimmons (or other pickled fruit) is to have the slices with cheese and crackers, as a palate cleanser after sushi or other fish, or as a topping on salad.
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In a small mixing bowl, very gently toss together the persimmon slices and the ginger until they are combined. Transfer the ginger and persimmon slices to your air-tight jar.
In the same mixing bowl, whisk together the lemon juice, salt, and maple syrup. Slowly pour the mixture into the jar over your fruit slices. Seal the top and refrigerate overnight.
Serve cold as a garnish for salads or featured on your next cheese, charcuterie, or sushi plate.
Sweet Pickled Persimmon
Ingredients
- 2 persimmons (or whatever fruit you have around), peeled and sliced
- 1 1-2" thumb of ginger, peeled and sliced
- 5 lemons, juiced
- 1 tsp maple syrup
- 1 tsp kosher salt
Instructions
- In a small mixing bowl, very gently toss together the persimmon slices and the ginger until they are combined. Transfer the ginger and persimmon slices to your air-tight jar.
- In the same mixing bowl, whisk together the lemon juice, salt, and maple syrup.
- Slowly pour the mixture into the jar over your fruit slices. Seal the top and refrigerate overnight. Serve cold as a garnish for salads or featured on your next cheese, charcuterie, or sushi plate.