When I was up in Nagasaki a few weeks ago we took the train between Fukuoka and Nagasaki; it was a beautiful ride. As the sun was coming up over the ocean on our left we rolled along with mountain slopes packed with persimmon farms on the right. I tried to capture them with my camera, but moving vehicles….it didn’t work so well.
Most persimmons are native to southeast Asia, China and Japan more specifically. However, persimmons are now popular in the United States and around the world. Somehow growing up in Montana and living in Indiana and Minnesota during my early 20s, I missed out on persimmons. It wasn’t until we were here in Japan and I went to the local MaxValue that I got my hands on some. They were also featured heavily in kaseki dining up in Kyoto as Matt and I went in the autumn last year.
Persimmons are like the sweet quiet girl in class. They are pretty but don’t really stand out and often go overlooked (they can be mistaken for tomatoes). If you haven’t tried them you must, because just like that sweet quiet girl, persimmons make for a trusty, wonderful friend.
- 3 oz persimmon infused vanilla vodka
- 3 oz Prosecco or other sweet champagne
- garnish with dried orange***
- 3 ripe persimmons
- about 2 cups vanilla vodka
- 1 cinnamon stick
- 24 to 32 ounce Mason jar
- ****follow this link for directions on making dried orange garnish
- To make the infused vodka: Cut ripe persimmon into thin wedges vertically. Place in jar with cinnamon. Fill jar with vanilla vodka. Seal and shake vigorously.
- Let sit in jar for 4-7 days, shake vigorously at least once a day.
- In a shaker, combine 3 oz. Prosecco and 3 oz. persimmon infused vodka over ice. Shake vigorously and serve in a martini glass with a dried orange slice as a garnish.