There may be no better reason to stash persimmons during fall persimmon season than this recipe. We freeze the persimmons whole (though you could freeze puree) and simply pop them in the blender with the other ingredients.
If you are new to persimmons, you should know that if the persimmon is not dead-ripe, it will cause your mouth to get a strange scratchy feel. Abusing your mouth is not really what we have in mind for this recipe, so do be sure to use a ripe persimmon. If you are concerned about that scratchy sensation, you can puree your persimmon in batches and cook it to remove the substance. Freeze your cooked puree and you should have no problem.
The beauty of this recipe is that the sweetener comes from the ripe persimmon itself. It doesn’t really need more unless you are working toward “milk shake” and want a sweeter drink. In that case, maple syrup is an exceptional choice.
Roasted butternut squash, maple-roasted for a Heavenly experience
Teff Peanut Butter Cookies (Gluten-Free, Corn-Free)
Meatloaf Roll Spiraled with Greens
A bright cauliflower salad for winter and spring
Persimmons! How to keep them from burning your mouth (and more)!
Your next persimmon dessert (that you can enjoy year-round)
Dry your persimmons in slices and check out how our neighbor dries them whole
Our own rendition of James Beard’s persimmon bread