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Export 1 ingredients for grocery delivery
Step 1
Fuyu (firm): Dice into small cube (no need to peel)
Step 2
Hachiya (very ripe and soft): Slice in half, scoop out the jelly-like flesh, and discard the skin.
Step 3
In a saucepan, combine persimmons (chopped or scooped), water, sugar, and any optional spices or lemon juice. Heat over medium heat, stirring until the sugar dissolves.
Step 4
Let simmer for 15-20 minutes. For Fuyus, gently mash the pieces as they soften. For Hachiyas, the pulp will naturally break down.
Step 5
Allow it to cool, then pour the mixture through a fine mesh sieve or cheesecloth over a bowl, pressing to extract the liquid.
Step 6
Let the syrup cool to room temperature, then pour it into a clean glass jar or bottle. Store in the refrigerator for up to 2 weeks.
Step 7
Fuyu Persimmons: Use when firm or slightly soft; they hold their shape well and are easy to dice.
Step 8
Hachiya Persimmons: Use only when fully ripe and soft. Their sweet, jelly-like pulp blends smoothly into the syrup.
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