Michigan State University Extension
Preserving Food Safely - 01600730


In China and Japan, persimmons are always dried, but in
the U.S. they are most commonly frozen. Wash, peel and
slice the fruit, remove the seeds and freeze the fruit in a
dry pack or honey pack with a little added lemon juice. Or,
puree the slices in a blender or food processor. Add 2
tablespoons of lemon juice per pint, then freeze. You can
also freeze persimmons whole and unskinned. Serve them
partially thawed over ice cream. Seal, label and freeze.

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