Fuyu persimmons (the smaller, squat variety) are perfect for a quick pickle, as long as you buy them when they are underripe and still a bit crunchy. Colorful and spicy, these pickles make a great addition to a salad or cheese plate and a wonderful accompaniment to roasted salmon.
Special Diets:
Method
Place persimmons into a 1-quart jar or medium bowl.
Combine vinegar, 1/4 cup water, sugar, ginger and chile flakes in a medium saucepan.
Set over high heat and bring to a boil, stirring until sugar dissolves.
Pour vinegar mixture over persimmons.
Let cool, and then cover and refrigerate for at least 1 day or up to 1 week.
Nutritional Info
Serving Size
2 tablespoons
Calories
20
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.