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.
- 1 pound Fuyu persimmons peeled, cored and cut into thin wedges
- 1 cup rice vinegar
- 3 tablespoons sugar
- 1 (1-inch) piece ginger sliced
- 1/4 teaspoon crushed red chile flakes
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.
Per serving: 2 tablespoons, 20 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 5g carbohydrates (1g dietary fiber, 3g sugar), 0g 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.
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