What to do with persimmons?
I was given a crate of about 20 persimmons at the grocery store yesterday. They are each about the size of a lemon. What should I do with them? We're going to my grandmother's house this weekend for Chinese New Year celebration so I could just hand the crate over but I thought it might be nice to bring something tasty I had made with them.
The box says they are Sharon persimmons, and a google search indicates that they are a seedless variety that can be eaten while still firm (non-astringent).
They look very pretty sliced thinly--cutting so that you get a horizontal cross-section--in a mandoline. You are correct that they are ripe when they are firm.
Sharonfruit are an Israeli variety of Fuyu persimmons, so they'll work well in this recipe for spiced persimmon chutney, which is very good. You can freeze it if you make a large batch, or can in in Mason jars. The comments are helpful if you want to tweak it.
My stepmom makes Persimmon bars--basically it is a chocolate-chip cookie recipe with nuts and some diced persimmon in it cooked in a baking dish. yum.