Many of you who read this blog already know that we grow fruits and vegetables in our yard in Central Florida. Well this year we had a large crop of Persimmons from our one tree.
So our question of what do you do with a large crop, was one we had to face ourselves this year.
So with the Persimmons we…
- Ate them fresh as a snack
- Dried them to preserve them for later
- Shared them with friends
- And made them into a paste!!!
This is the same principle like Guava or Quince paste.
The method is simple:
To 8 cups of strained persimmons add 2 cups of sugar and a 1/4 cup of lemon juice. Cook the mixture until it thickens. Place the thickened mixture into a Pyrex cooking dish with a sheet of parchment paper on the bottom. Finish drying the mixture in the oven on the lowest temperature setting in the oven. The drying in the oven will take several hours. Dry the mixture to your liking and desired consistency.
Once you finish the drying in the oven let it cool and then you can move the Persimmon paste to the refrigerator or freezer for longer storage.
The paste is very tasty with Greek yogurt or cheese.