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
Sharp chef’s knife
Medium nonreactive saucepan
Large zip-top freezer bag or freezer-safe airtight container
Peel, seed and slice your fuyu persimmons. Slice them to whatever size you prefer to eat.
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.
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.
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.
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.