Persimmon Chutney

yield: Makes about 1 3/4 cups
Spoon this sprightly condiment over grilled fish, alongside roasted ham, or, for an appetizer, atop slices of smoked salmon on buttered pumpernickel.

Ingredients

• 4 small or 3 medium-size firm but ripe Fuyu persimmons, peeled, cut into 1/2-inch cubes (about 1 2/3 cups)
• 2 tablespoons minced white onion, rinsed, drained
• 1 tablespoon plus 1 teaspoon fresh lime juice
• 1 tablespoon minced fresh basil
• 2 teaspoons minced seeded serrano chile
• 2 teaspoons minced fresh mint
• 1 teaspoon minced peeled fresh ginger

Preparation

Mix persimmons, onion, lime juice, basil, serrano chile, mint, and ginger in small bowl. Season salsa to taste with salt and pepper. (Salsa can be made 4 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)

Fuyu Persimmon Relish

This recipe was created by chef Traci Des Jardins of San Francisco's Jardinière. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program. There are two types of persimmons widely available during the Thanksgiving holiday—fuyu and hachiya. Chef Des Jardins prefers the fuyu in savory preparations because its texture is much firmer and the flavor less sweet. When picking fuyu persimmons, look for firm, brightly colored fruit.

Start making relish at least 24 hours and up to 3 days in advance to allow the flavors to fully develop.

Servings: Makes 4 cups

Ingredients

1/2 tablespoon olive oil
1 onion, finely chopped
1 tablespoon mustard seed
1/2 cup sherry
1/4 cup sherry wine vinegar
4 firm-ripe Fuyu persimmons, finely diced and seeded if necessary (about 3 cups total)
1/4 cup dried currants
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper

Preparation

In heavy medium skillet over moderate heat, heat oil until hot but not smoking. Add onion and sauté until soft, about 5 minutes. Add mustard seed and sherry, then bring to boil and reduce until no liquid remains, 1 to 2 minutes. Add sherry vinegar, persimmons, and 1 cup water, then bring to boil and reduce by 3/4, about 8 minutes. Add currants and continue cooking until almost no liquid remains and currants are plumped, about 3 minutes. Remove from heat and stir in salt and pepper. Transfer 1/2 relish to food processor and pulse until smooth, about 30 seconds. Return processed relish to skillet and stir to combine. Transfer to airtight container and refrigerate at least 24 hours and up to 3 days.

Spiced Persimmon Chutney

Here's a tangy relish to go with ham, roasted pork or the Thanksgiving turkey.
Servings: Makes about 4 cups.

Ingredients

1 1/ 2 cups cider vinegar
1 cup chopped onion
1 large Pippin apple (about 8 ounces), peeled, cored, chopped
1 cups raisins
3/4 cup sugar
1/4 cup fresh lemon juice
1 large jalapeño chili with seeds, minced
1 tablespoon minced peeled fresh ginger
1 tablespoon grated lemon peel
1 teaspoon ground coriander
1/8 teaspoon ground cloves
2 1/2 cups chopped peeled Fuyu persimmons (about 4 medium)

Preparation

Combine all ingredients except persimmons in heavy large saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until mixture thickens but some juices remain, stirring frequently, about 25 minutes. Add persimmons and simmer until persimmons are tender, about 5 minutes longer. Remove from heat and cool completely. (Can be prepared 3 days ahead. Cover and refrigerate.

Persimmon Cranberry Sauce

The bright, tender fruit of Fuyu persimmons mellows the intensity of cranberries while lending this sauce a beautiful jewel-like hue. Using Fuyus, which can be eaten hard or soft, removes the guesswork of finding ripe fruit.
Active time: 15 min Start to finish: 15 min
Servings: Makes about 2 1/2 cups.

Ingredients

3/4 lb fresh or frozen cranberries (3 1/2 cups)
1/4 cup dry red wine
2 tablespoons water
1/2 star anise or 1/4 teaspoon star-anise pieces
1/2 to 2/3 cup sugar
3 firm-ripe Fuyu persimmons (about 1 lb total), peeled and cut into 1/4-inch dice

Preparation

Bring cranberries, wine, water, star anise, 1/2 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer 5 minutes. Add more sugar, to taste (up to about 2 1/2 tablespoons), and discard star anise. Fold in persimmons.
Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving.

Note
Cranberry sauce, without persimmons, can be made 4 days ahead and chilled, covered. Fold in persimmons before serving.

Spiced Persimmon Chutney

Here's a tangy relish to go with ham, roasted pork or the Thanksgiving turkey.
Servings: Makes about 4 cups.

• 1 1/ 2 cups cider vinegar
• 1 cup chopped onion
• 1 large Pippin apple (about 8 ounces), peeled, cored, chopped
• 1 cups raisins
• 3/4 cup sugar
• 1/4 cup fresh lemon juice
• 1 large jalapeño chili with seeds, minced
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon grated lemon peel
• 1 teaspoon ground coriander
• 1/8 teaspoon ground cloves
• 2 1/2 cups chopped peeled Fuyu persimmons (about 4 medium)

PreparationCombine all ingredients except persimmons in heavy large saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until mixture thickens but some juices remain, stirring frequently, about 25 minutes.

Add persimmons and simmer until persimmons are tender, about 5 minutes longer. Remove from heat and cool completely. (Can be prepared 3 days ahead. Cover and refrigerate.