© Copyright Milton Fruit Bowl 2016. ABN 47158738620

Persimmon Chutney

April 7, 2017

 

IN SEASON :)

 

Persimmons

 

Persimmon flesh is astringent until fully ripe and is yellow, orange, or dark-brown in colour.  The ripe fruit has a high glucose content and is sweet in taste. Like the tomato, persimmons are not typically considered to be berries, but in terms of botanical morphology, the fruit is in fact a berry.

Persimmon Chutney

 

INGREDIENTS
• 1.5 cups vinegar (cider)
• 1 cup chopped onion
• 1 large apple, peeled, cored and chopped
• 1 cup raisins
• .75 cup sugar
• .25 cup fresh lemon juice
• 1 tablespoon fresh ginger, peeled and minced
• 1 tablespoon lemon peel, grated
• 1 teaspoon ground coriander
• a sprinkle of ground cloves
• 4-6 persimmons, peeled and chopped

 

METHOD
1 Combine all ingredients except persimmons in a large heavy saucepan. 

Bring to a boil all ingredients except the persimmons over medium heat, stirring occasionally. Reduce heat and simmer until mixture thickens but some juices remain, stirring frequently, for about 25 minutes.

 

2 Add persimmons and simmer until they are tender. Remove from the stove and cool completely. Cover and refrigerate, it is best to make 2 days before consumption!

 

#miltonfruitbowl #freshfruit #freshvegetables #fruitshop #brisbane #milton #fruit #vegetables #recipes #nutrition #love #persimmons #chutney

 

Please reload

Featured Posts

I'm busy working on my blog posts. Watch this space!

Please reload

Recent Posts

July 23, 2018

July 23, 2018

June 20, 2018

May 24, 2018

April 14, 2018

March 26, 2018

February 25, 2018

Please reload

Archive