But I’m now fully in love with these autumnal treats. The thing about persimmons is they need to be ripe, otherwise they tend to be be very hard. And depending on the variety, they may still be quite crispy on the outside when you ripen and eat them.
So not only do I have a constant supply of persimmons in a warm area of the house, ripening, to eat on their own, I wanted to do a recipe to celebrate my new found love.
The result is this sweet and festive persimmon chutney. After a few days of fermenting in a warm place, transfer this chutney to the fridge and it’ll last for at least 4 weeks, developing the flavours all the time.
This chutney is so fantastic with tree nut cheeses and crackers. If you’re reading this before Christmas, get some on the go now and take it along with some almond or cashew cheese to wherever you’re having Christmas Day – it’s a great way to show people the food you love in a way that they’ll be impressed by.
If fermented food are your thing, be sure to check out the FREE Raw Fermentation Mini-Course I created with Amy Levin. Sign up for that here.
I also have some live cheese making classes happening from January 2018, which can be found here.
And if you want to learn about making crackers and all things dehydrating, check out Amy’s dehydration class here.