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Preservation of Persimmons

(Diospyros virginiana: common, or American persimmon)

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Preserved Whole Persimmons

This recipe, was offered by W.F. Fletcher (1915) in "The Native Persimmon".

Put a thin layer of sugar in the bottom of a jar; then a layer of whole ripe persimmons, then a layer of sugar; and so forth until the jar is full.  The sugar will soon dissolve and form a sirup [syrup].  Press the upper fruits down under the sirup [syrup] or add them to the jars.  Seal and store until used.  The sirup [syrup] may be drained off and the fruits served like dates, which they will resemble very much in both appearance and flavor.

Sugar-Preserved Persimmons

This method of preservation was described by Euell Gibbons in his 1962 book, "Stalking The Wild Asparagus" (used by permission).

Euell said, "those which are too firm can be placed on trays and ripened in the sun, but they will never be as good as tree-ripened fruit."   And later, "When those you placed on the trays to ripen are somewhat dry and no longer astringent, pack them in quart jars a handful at a time, covering each layer with dry granulated sugar.  Be sure the last handful is covered with sugar, then seal the jar and set it away in a dark place and they will keep the year round."

See also Persimmon Leather for another method of preserving persimmons for later use.


Bibliography:

Fletcher, W. F.  1915.  The Native Persimmon.  Farmer's Bulletin 685.  United States Department of Agriculture.  Government Printing Office, Washinton, D.C.  25 pp.  

Gibbons, Euell. 1962. Stalking the Wild Asparagus. pp. 164-169.  $17.50 from Alan C. Hood & Co., Inc. (www.hoodbooks.com), used by permission.