By Amanda Rose | Persimmon
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
Stores usually don’t carry ripe persimmons, because they’d spoil before they could sell them all. So, how does one “ripen” a persimmon after purchasing, without them then going bad?
No matter how I try, by letting them sit out on the counter, they either never ripen, which confuses the heck out of me! OR, they suddenly become over ripe or unappealing looking. Help!
I wonder how a spiced persimmon tastes. I haven’t tasted an actual persimmon.
I am wondering what you do about the seeds in the persimmons. Do you simply blend them in with the whole persimmon? I have a persimmon tree in my yard but have never done anything with them…probably because the only one I ever tried must not have been ripe. Mine has several big seeds in each fruit.
Finally! A recipe that’s not pumpkin-something! 🙂 Not sure if you are referring to native persimmons, which are small (about walnut-sized), or the larger varieties which are about peach-sized. At least one of the larger varieties needs to go through a frost or freeze before they are ready to eat. I was told by someone who had a tree in Texas that if I put them in the freezer for a few days )well, long enough for them to freeze), that they would soften and become ready. I know that the small native persimmons need a good frost to take… Read more »
So do you NOT peel the persimmon before you use it?