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Any Ideas for a persimmon hot sauce ?
- Thread starter SavinaRed
- Start date
I have never seen a persimmon hot sauce. I would be quite interested in seeing how it turns out. Since I have never really worked with a persimmon I cannot be of any help as far as suggesting how they cook down and how many you would need. I would say cook as many as you want, and add peppers accordingly until you get the taste and heat you are looking for. I will recommend that you use rice wine vinegar as I find it works best with fruit sauces.
I don't know what they taste like so can't help but I'd treat it as any similar fruit.
Maybe go savory. The fruit, vinegar, some onions, coriander, lemon, salt.
Or sweet. The fruit, vinegar, tequila, honey, lime, salt.
Maybe go savory. The fruit, vinegar, some onions, coriander, lemon, salt.
Or sweet. The fruit, vinegar, tequila, honey, lime, salt.
A good ripe persimmon has a sweetness similar to a mango, sometimes more. I think it would be a great fruit for a Caribbean hab sauce. Persimmons have a crunch to them, so definitely cook them down, maybe in rum (yum!) to soften them up and hit them with an immersion blender to liquify. Then mix into everything else for your sauce
I have a persimmon tree in my backyard and made a sauce with them a month ago. Scotch bonnets persimmons and pineapple. Pretty tasty if I do say so myself.
I made sauce last year. Was pretty good. Small batch, fresh and froze what didn't hit the fridge. Just habs and bonnets for heat.
Skin will turn almost translucent when ripe. Otherwise they're crunchy and tart in a not so good way. Don't eat the skin.
It's a very sugary fruit. Not a ton of flavour but I agree it's mango-ish. Flesh is soft and moist kinda like a cross between firm jello and a ripe peach.
I didn't add much else, touch of fresh lime. Blended on highest setting. Came out sweet with a touch of tang and a nice heat. Put it on my vanilla ice cream a few times.
Skin will turn almost translucent when ripe. Otherwise they're crunchy and tart in a not so good way. Don't eat the skin.
It's a very sugary fruit. Not a ton of flavour but I agree it's mango-ish. Flesh is soft and moist kinda like a cross between firm jello and a ripe peach.
I didn't add much else, touch of fresh lime. Blended on highest setting. Came out sweet with a touch of tang and a nice heat. Put it on my vanilla ice cream a few times.
I just filled up my 16oz Ninja small blender with 3/4 pealed and cut persimmons, 4 cloves of garlic, 1/8 medium onion, 1/2 tsp of sea salt, 3 TBS honey, 1/8 cup each of ACV and carrot juice. For heat I used only 2 extra large orange habaneros that I had frozen a couple weeks ago. It is absolutely Delicious. I'm going to go and get some vanilla ice cream and use this over a bowl and smother it with the sauce.coachspencerxc said:
I'm familiar with two types of persimmons; one kinda pointy and the other more rounded almost like a naval orange. IMO the rounder type is better for all uses, and probably my favorite use for persimmon is in a sweet bread, but it's great providing sweet notes (and thickening) in hot sauces. They should literally feel like a water balloon about to burst - that's when they are perfectly ripe. All you want to use really is the 'meat' - it's like a sweet gel - cut the center 'pulp' and skin out. I'd equate their 'sweetening factor' as roughly equivalent to honey per oz.
Here are the type I have and my wife and I tasted them after pealing one and they are very sweet and taste great.SmokenFire said:
And on a side note I checked the pH of the sauce and it was 3.54
Are the ones I have the same as the ones you were talking about ?SavinaRed said:
