Why it works: Persimmon and sugar work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 75 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓
Preserved Persimmon Pulp
Ingredients
Directions
Prepare
Combine persimmon pulp and sugar in glass or earthenware jars or coated sanitary cans. Do not use uncoated tin cans.
Mix thoroughly and place in a cool, light area.
Seal
Stir occasionally until air is removed, then seal with paraffin or waxed paper.
Optionally, heat the cans over a slow fire just enough to drive out the air, then seal immediately.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Persimmon + sugartop 17% of all pairsSmell alikemoderateCooked together75 recipes
Shared aroma: 1-penten-3-one (fish, pungent).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Persimmon pulp
- Provides the fruit base and flavour of the preserve.
- Sugar
- Sweetens the pulp and helps preserve it by drawing out moisture and limiting spoilage.
The step that matters
Removing the air before sealing. Air left in the jars allows surface growth and spoilage, so the pulp must be stirred until the air is removed and sealed tightly. Sugar in equal amounts helps keep the mixture stable during storage.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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