Persimmons are currently in season here in Southern California. Having never been a big fan I tried to concoct a recipe I would like. This is what I came up with.
3 ripe persimmons
3 garlic cloves
4 tsp Bragg’s Liquid Amino (a soy sauce substitute)
a dash of sesame oil
1 minced jalapeno without seeds
1 TBS Sambal Oelek (chili paste). If you like really spicy use 2 or 3 TBS.
Separate persimmon flesh from skin and place in a large glass bowl.
Add garlic, liquid amino, minced jalapeno, and Sambal Oelek. Mix together.
Then lightly pulse with an immersion blender. Final result will be like a thick soup.
Makes about 1 1/2 cups.
I made shrimp with bok choy for two and mixed about half of the above (3/4 cup) at the end and served it over fried rice. It was super yummy. Please try and let me know what you think. Cheers!