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Sweet Pickled Persimmon

Becca Gallick-Mitchell
My pickled persimmon slices are the perfect balance of tart and sweet, with a little spicy kick from the ginger. Perfect in place of pickled ginger with sushi, or as a topping for a salad.
Prep Time 2 mins
Refrigeration Time 1 d
Total Time 1 d 2 mins
Course Miscellaneous
Servings 1 jar


  • 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


  • 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.
Keyword Mexican Pickled Onions, Persimmon, Persimmons, Pickled Fruit, Pickled Persimmon, Quick Pickle, Sharon Fruit, Sweet Pickled Persimmon