Green persimmons in oil: the preserve you don’t expect and the autumn recipe that will surprise you! We’ve already made a few persimmon recipes, like Persimmon and Cocoa Pudding or the Persimmon and Chocolate Cake, but these are both chocolate desserts, although all very good. But did you know that you can make exceptional preserves with unripe persimmons? Their preparation somewhat resembles that of pickled pearl onions and eggplants in oil, excellent to serve as an side dish or appetizer. Now I’ll explain better: when autumn starts persimmons begin to ripen, and depending on the production area their peak occurs between October and November. The problem arises when, as in my case, you have a tree that produces them in abundance and they all ripen at the same time! So, since you probably have the same problem and a tree full of unripe persimmons that will soon ripen, besides making sweets once they are ready, I also recommend a nice preserve to make with green persimmons: unripe persimmons in oil! I know what you are thinking: unripe persimmons taste awful! It’s true, unripe persimmons are astringent due to their high tannin content, which binds to saliva proteins creating that puckering sensation, but blanching them in water and vinegar and letting them mature in oil reduces that sensation and the persimmons will be delicious! Now let’s go to the kitchen and prepare the persimmons in oil, you’ll see how good they are, but first a reminder: if you want to stay updated on new recipes you can follow my page Facebook and my profile Instagram.
Also check out these preserves:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 14 Days
- Preparation time: 30 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
Ingredients to make green persimmons in oil
- 3.3 lb persimmons (unripe)
- 4 1/4 cups white wine
- 4 1/4 cups vinegar
- 3 1/3 tsp salt
- to taste extra virgin olive oil
- 2 cloves garlic
- to taste oregano
- to taste chili pepper
- to taste black pepper
- to taste thyme
Tools
- Pot
- Kitchen towels
- Jars
How to make unripe persimmons in oil
For this recipe use persimmons that are still unripe, beginning to turn from green to yellow-orange.
To start, gather the jars and lids in a pot filled with water, bring to a boil and sterilize for 5 minutes, then remove them with tongs and let them dry on a clean kitchen towel with the openings facing down. Then combine the salt, vinegar and wine in a pot and bring to a boil. Rinse the persimmons, remove the stems and slice them into slices about 1/4 inch thick.
Drop the slices into the pot where the wine and vinegar solution is boiling and cook for 5 minutes from the moment it returns to a boil. Remove them and let them dry on a kitchen towel for 3–4 hours, turning them occasionally with clean hands.
Take the sterilized jars and begin arranging the slices, alternating them with the spices and the garlic slices. Fill with oil and shake gently so that no air bubbles remain; if necessary add more oil so that the slices on the surface are well covered.
Close the jars and store them in a cool, dark, dry place. Wait at least two weeks before tasting your persimmons in oil.
Storage notes and tips
Note: the acidity of the vinegar lowers the pH of the preserve, which together with the salt makes the environment unsuitable for the growth of the botulinum bacterium, but it is essential to maintain maximum hygiene throughout the entire preparation. After opening, keep jars refrigerated as an additional safety measure.
Homemade preserves in oil, and in this case our persimmons in oil, if prepared and stored correctly, can last from several months up to a year, but once opened they should be kept in the refrigerator and consumed within a few days. It is necessary to store unopened jars in a cool, dark and dry place.
If you want to stay updated on my recipes, follow me also on:
Pinterest; X, YouTube and TikTok.
From here, you can return to the HOME and discover new recipes!
