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In Season: Persimmons
Check out Mike Solo's quick pickled persimmon recipe.
In Season: Persimmons
In this week's In Season column Adam Erace is chatting about persnickety persimmons with Zahav's Mike Solomonov. The cool weather fruit can range from mouth puckeringly astringent to nutty and sweet. Lately Solomonov has been pickling his persimmons and serving them with pastrami-spiced smoked salmon and he was kind enough to share his recipe with us:
Pickled Persimmons
1 pound persimmons, peeled and quartered
1/2 teaspoon poppy seeds
1/2 teaspoon mustard seeds
1/2 teaspoon whole coriander seeds
1/2 teaspoon black pepper
1 teaspoon salt
1 tablespoon sugar
2 pods cardamom
2 cloves garlic, peeled
3 dates, chopped
1 stick cinnamon
2 cups white wine vinegar
Lightly toast the poppy, mustard and coriander. Combine all ingredients in a pot and cover with vinegar, bring to a boil, turn heat off and let cool down. Store in fridge for four days, then serve.
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