It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.
Today: Mandy from Lady & Pups shows us how to make a two-ingredient seasonal dessert, ready when you want it.
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I've always loved persimmons since I was a little girl. Even before my introduction to the crunchier, more popular Japanese fuyu persimmon, I enjoyed Chinese persimmons: they're softer, with stringy, sweet flesh and chewy carpels.
Having said that, I do understand why this particular type of persimmon hasn't really taken off in popularity. When underripe, Chinese persimmons can be slightly bitter, with an unpleasant mouthfeel. Then, in just a blink of an eye, they can overripen into mushy and sticky messes that are difficult to eat and peel.
Most people don't know the best thing to do with them, though, which is to simply throw them into the freezer. That's right -- move aside, bananas. There's a new farm-to-freezer item in town.
Ripened Chinese persimmons can be kept in the freezer for a very, very long time. And when frozen, their skin becomes very easy to peel, like an apple. After just a couple minutes in the microwave, they transform into naturally sweet, lush, instant sorbets that already come in perfect scoop-sizes. Pour either cream or coconut milk on top, and you have an incredibly easy, healthy fruit dessert to enjoy year-round.
Act fast -- this year's persimmon season is almost over, and you won't want to miss it.
Simply freeze persimmons until they harden. Right out of the freezer, rinse each persimmon under water for 10 seconds to soften the skin slightly, then peel the skin off with a peeler, like you're peeling an apple. You may need to hold the persimmons with a towel because they're so cold. Then remove the stem with a small knife.
Microwave the persimmons on low for 1 to 2 minutes to soften slightly. Pour coconut milk on top and serve.