Persimmons are a funny fruit. They are harvested in the fall, after a frost begins the ripening process, and only then is their astringency tamed into the sweetest, honeyed, flowery, ephemeral flavor you can imagine. We waited patiently until the organic persimmons we sourced from Next Step Produce in southern MD were, in fact, ultra ripe. We fermented them into vinegar, and though the vinegar has a high acidity from the fruit’s sugar, the sweetness also remains, along with some of the body and pulp of the persimmons. Nearly drinkable, this vinegar is a perfect addition to your iced tea, turning into a sticky glaze for a roast chicken, or adding a splash to your jams or jellies to brighten. Delicious.