If you follow me on Instagram, you might have seen this post of persimmons that I managed to find out here. Back when I was in Germany, every fall/winter I always look for persimmons. It’s my favourite cold season fruit ever! However, out here in Indonesia, they are very, very rare. There is the local variant we call “kesemek,” which has a similar appearance with powdery skin, but even that is a rare sight in Jakarta, it seems. So as soon as I found these, I did not hesitate to bring them home—and maybe make a “recipe” with them. I say “recipe,” because it’s so easy it’s almost not worth making a whole post out of it. Let’s just call this my tribute-to-persimmon post, okay?
- 300 ml carbonated water
- water (optional)
Grate or juice the persimmon and pour it into a cup or glass
- Add in the carbonated water and stir well
- Add water if you think the persimmon juice is too thick
- Serve it chilled!
Tips: Remember to remove the seed(s) before you grate or juice the persimmon. If you don’t like pulp, juicing it is the best choice. If you have a cocktail shaker, you can use that to shake the ingredients well—which I think will probably work better. You can add persimmon slices into the drink to infuse the water or just for garnish. Lass es euch schmecken!