Persimmon Chile Pickles Food

QUICK PERSIMMON PICKLES

Quick Persimmon Pickles image

Fuyu persimmons (the smaller, squat variety) are perfect for a quick pickle, as long as you buy them when they are underripe and still a bit crunchy. Colorful and spicy, these pickles make a great addition to a salad or cheese plate and a wonderful accompaniment to roasted salmon.

Time P1DT10m

Yield Makes 2 cups

Number Of Ingredients 5

Ingredients

1 pound Fuyu persimmons, peeled, cored and cut into thin wedges
1 cup rice vinegar
3 tablespoons sugar
1 (1-inch) piece ginger, sliced
1/4 teaspoon crushed red chile flakes

Steps:

Place persimmons into a 1-quart jar or medium bowl.
Combine vinegar, 1/4 cup water, sugar, ginger and chile flakes in a medium saucepan.
Set over high heat and bring to a boil, stirring until sugar dissolves.
Pour vinegar mixture over persimmons.
Let cool, and then cover and refrigerate for at least 1 day or up to 1 week.

Nutrition Facts : Calories 20 calories, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 0 milligrams, Carbohydrate 5 grams, Protein 0 grams

GRANNY FRANNY'S PERSIMMON CURRY CHILI

Granny Franny's Persimmon Curry Chili image

Add persimmons, who'd-a-thought? Mom made this chili tonight with what she had in the house and it was phenomenal. I had to share. It was a perfect blend of sweet and spicy, warming us up right before the holidays. This fast and easy recipe is definitely one to consider when you are overloaded with all the persimmons someone brought into the office to share. It's simple, and I'm telling you it's amazing.

Provided by Rhonda McCoy Grady

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 1h5m

Yield 10

Number Of Ingredients 17

Ingredients

1 pound ground beef, or more to taste
1 yellow onion, chopped
1 (15 ounce) can seasoned diced tomatoes
1 (15 ounce) can diced tomatoes with jalapeno peppers
1 (15 ounce) can pinto beans
1 (15 ounce) can kidney beans
1 (15 ounce) can black beans
1 (15 ounce) can chicken broth
1 (15 ounce) can chili with beans
⅔ cup tangy coconut and chili vindaloo sauce (such as Maya Kaimal®)
⅓ cup ketchup
2 tablespoons tomato paste
1 ripe persimmon, chopped
½ teaspoon salt
½ teaspoon red pepper flakes
½ teaspoon ground cumin
½ teaspoon chili powder

Steps:

Place ground beef and onion in a skillet over medium heat; cook and stir until brown and crumbled, 5 to 10 minutes. Drain; place into a large pot.
Mix seasoned diced tomatoes, diced tomatoes with jalapeno peppers, pinto beans, kidney beans, black beans, chicken broth, chili, curry sauce, ketchup, tomato paste, persimmon, salt, red pepper flakes, cumin, and chili powder into the pot.
Bring beef mixture to a boil; reduce heat to medium. Simmer until flavors combine, about 45 minutes.

Nutrition Facts : Calories 287 calories, Carbohydrate 30.4 g, Cholesterol 36.1 mg, Fat 10.9 g, Fiber 10.2 g, Protein 17.8 g, SaturatedFat 4 g, Sodium 1223.9 mg, Sugar 3.2 g

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