5 Ingredients or Fewer

Pineapple Persimmon Sorbet

June 24, 2015
0 Ratings
  • Makes 6 cups
Author Notes

When we moved into this house I had never eaten a persimmon before in my life. But the persimmon tree in the backyard was so prolific I was harvesting about 50 of them a week! We just couldn't eat them fast enough. It was like Lucy and Ethel in the chocolate factory. Sure enough, a bag of persimmons I had on the windowsill got so overripe that they were oozing out of their skins. Necessity became the mother of invention and this healthy and delicious sorbet was born. —Jodi Taffel

What You'll Need
  • 25 overripe persimmons
  • 16 ounces can of pineapple in its own juice
  • Agave nectar to taste
  1. Leave persimmons in a paper bag on the windowsill for about 2 weeks, or until they are literally oozing out of their skins.
  2. With your hand, squeeze all the flesh out of the persimmon skins into a blender. (If they're overripe enough, this will be very easy). Discard the skins.
  3. Roughly chop the pineapple and add it and the juice to the blender.
  4. Tear the mint leaves and throw them in the blender as well.
  5. Blend until smooth. Taste and adjust the sweetness to your own palate with the agave nectar.

See what other Food52ers are saying.

  • BoulderGalinTokyo
  • Jodi Taffel
    Jodi Taffel

2 Reviews

BoulderGalinTokyo August 14, 2019
I laughed about the Lucy reference- persimmons can really ripen quickly. How much mint are you using?
Jodi T. August 14, 2019
Golly, it's been so long since I wow this I honestly don't remember how much mint I used. It's also one of the first recipes I ever wrote down so I probably didn't even think to be specific. I'd say just use as much as you want and give it a taste before freezing it so you can adjust.