Sweet Pickled Persimmon
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.
- 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.