Instructions

1. Let Fuyu persimmons ripen for a week at room temperature, or place with an apple in a paper bag at room temperature and allow a day or two to ripen.

2. Let Hachiya persimmons ripen for a week at room temperature, or put in a plastic container with a few drops of brandy or rum on the sepals (the green leaves on top of persimmon). Cover and allow a few days to ripen.

3. Keep ripe persimmons in a plastic bag in refrigerator.