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#21 Rajun Gardener

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Posted 05 October 2018 - 12:54 PM

I have the Hachiya persimmons and they have a sweet honey type flavor when soft. They're very good but they all ripen at the same time and you have to do something with them and most people I know freeze them whole. Here's one I just cut open to try to identify the taste. I'm sure it would be a great thickener for a sauce. I'm trying to figure out what to do with them and a hot sauce would be good. I'll play around with a few recipes and see what develops.

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#22 Thegreenchilemonster

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Posted 05 October 2018 - 01:15 PM

If I had that many persimmons, I would definitely make wine with them. 2 wheelbarrows full could make a good amount of wine.

#23 Rajun Gardener

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Posted 05 October 2018 - 01:38 PM

That's a good idea!! Time to do some research and find a recipe.



#24 The Hot Pepper

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Posted 05 October 2018 - 07:21 PM

Never tasted it but based on what I can gather...

 

I think it would work nice as a Jamaican chicken sauce... not like jerk, but still with some allspice. So maybe peppers, vinegar, persimmon, dark rum, mustard, onion, garlic, lime juice, allspice, salt.



#25 MikeUSMC

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Posted 06 October 2018 - 09:52 PM

Never tasted it but based on what I can gather...
 
I think it would work nice as a Jamaican chicken sauce... not like jerk, but still with some allspice. So maybe peppers, vinegar, persimmon, dark rum, mustard, onion, garlic, lime juice, allspice, salt.

BOOM! That sounds bangin. Good thing you've got a kitchen again! :seeya:




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#26 AndyW

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Posted 12 October 2018 - 08:07 AM

Awesome sauces TGCM. And I'm jealous of that persimmon haul. I've only had supermarket Fuyus but I'll be damned if they didn't become my favorite fruit after the first bite. I could see them going well with a lot of things though.




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