Makes 2 cups
What to do with the Hachiya persimmon…this pointy-bottom, apple shaped persimmon that can only be enjoyed when the fruit has ripened to a soft, almost mushy stage. As a result many simply think they are over-ripe, but they would be wrong and missing out on a wonderfully rich fruity flavor. Serve as a condiment for lamb, pork, chicken or duck.
4 each persimmon
1 small yellow onion diced
3 ea garlic clove, minced
1 red bell pepper, diced
1 tbs diced candied ginger (can substitute fresh ginger)
½ cup rice wine vinegar
1 lemon, zested and juiced
2 tbsp sugar
1 tbsp Sambal chili sauce (or 1 tsp chili flake)
2 tsp Vietnamese or Thai fish sauce (or substitute 1 tsp salt)
1 tsp corn starch
4 each cardamom (or ½ tsp ground)
1 cinnamon stick (or ½ tsp groung)
½ tsp fresh coarse ground long pepper (at specialty food stores or Indian markets, or substitute regular black pepper)
MISE EN PLACE:
Peel persimmons and dice the meaty flesh to break up any fibrous matter.
Wisk together cornstarch, sugar, fish sauce, lemon juice and vinegar.