Instant Persimmon Sorbet

November  4, 2013
4 Ratings
  • Makes as many as you like
Author Notes

It's a little ridiculous to call this a recipe, but you all should know this. The soft, sweet, and jam-like flesh of a ripened persimmon is perfect for freezing. —Mandy @ Lady and pups

What You'll Need
  • Fully-ripened persimmons
  • Coconut milk
  1. Perhaps the only thing to fuss over here is the type of persimmons to freeze. I wouldn't use the crunchy, hard, and apple-like persimmon commonly known as Fuyu, which is great for snacking because of its sweetness and low astringency that could taste bitter or leave an unpleasant mouthfeel afterwards. A more suitable variety is Hachiya, a heart-shaped persimmon that contains very high levels of tannins, which even after ripening can still present an unpalatable bitterness or mouthfeel. Then there’s the soft, mushy, and delicate Chinese persimmon that almost looks identical to Fuyu (it's flatter and apple-shaped). It also contains a certain level of tannin/astringent but less than Hachiya, so once ripened, it delivers a soft, sweet, and almost jam-like flesh with crunchy and chewy carpels.
  2. I wouldn’t freeze Fuyu, period. My number one choice would be a relatively low tannin/astringent persimmon such as the Chinese variety. But if unavailable, fully ripened Hachiya will do, too.
  3. Simply freeze the persimmons until they harden (or keep in the freezer until needed). Right out of the freezer when it’s still hard, rinse it 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 persimmon with a towel because it’s so cold. Then remove the stem with a small knife.
  4. Microwave the persimmons on low (defrost mode) for 1 to 2 minutes to soften slightly. Pour coconut milk on top and serve.

See what other Food52ers are saying.

  • kat gans
    kat gans
  • Robin Harrington Brady
    Robin Harrington Brady
  • Vstarr71
  • Allison (Spontaneous Tomato)
    Allison (Spontaneous Tomato)

4 Reviews

kat G. December 13, 2018
Just made this with gleaned Hachiyas! We don't have a microwave so we just defrosted on our counter until soft. In lieu of coconut milk I used warmed local raw goats milk with some honey, ginger, and cinnamon. It was gooey and wonderful!
Robin H. November 14, 2018
How about blending the coconut milk and frozen persimmons to make a slushy?? Mmm. I might have to try that.
Allison (. January 9, 2014
I love that you made this into a recipe (and I love the idea to drizzle coconut milk over the frozen persimmon, too!). When I lived in Korea, I used to buy pre-packaged whole frozen persimmons (peels already removed) to eat as if they were awkwardly-shaped spherical popsicles during the summer time... I never even attempted to defrost them at all in the microwave first, but that is a great idea!
Vstarr71 January 5, 2014
I'm going to try this! Why not..?