How to Freeze Fuyu Persimmon Slices

Sliced persimmons can be frozen in syrup.

Fuyu persimmons freeze well and, like peaches, they make a nice accompaniment to ice cream. Making a simple syrup in which to freeze them helps to preserve their appearance and texture, making sure they look as good as they will taste when you present them for a family treat. As with other fruit, only freeze persimmons once; if you let them thaw, make sure you use them. Freezing persimmons twice ruins their texture and flavor.

Things You'll Need

• 6 to 8 fuyu persimmons
• Peeler
• Sharp chef's knife
• Cutting board
• Sugar
• Medium nonreactive saucepan
• Heat-proof spoon
• Large zip-top freezer bag or freezer-safe airtight container
• Masking tape
• Marker

Instructions

1. Peel, seed and slice your fuyu persimmons. Slice them to whatever size you prefer to eat.

2. Bring 2 cups of sugar and 2 cups of water to a boil in a medium nonreactive saucepan. Continue boiling until all the sugar is dissolved. Add the sliced persimmons to the syrup. Return the syrup to a boil. Turn off the heat and allow the mixture to cool to room temperature.

3. Pour the persimmons and syrup into a freezer-safe, airtight container or a large zip-top freezer bag. If you are using a bag, redistribute the persimmon slices so they form a single layer in the bag. Make sure the syrup covers the persimmon slices, no matter which container you use.

4. Label the freezer bag or freezer-proof, airtight container with "fuyu persimmons" and today's date. Place them in the freezer and use as needed.

Tips & Warnings

• If the syrup does not cover the persimmon slices when you are ready to put them in the freezer, make a little more syrup. Boil 1 cup of sugar and 1 cup of water together in your saucepan until the sugar dissolves, then cool it to room temperature. Pour it on top of your persimmons and proceed with freezing.

• If you would like smaller portions of persimmons, use smaller freezer bags or containers. Divide the persimmon/syrup mixture among your containers and freeze. That way, you can pull out as little as a single serving at a time, if you wish.

References

• "The Professional Chef (Eighth Edition)"; Culinary Institute of America; 2006