I almost feel guilty sharing this with you as a recipe, since it contains just one ingredient and requires no cooking.
The ingredient is persimmon, and it’s this week’s food of the week.
Double-check what kind of persimmon you are buying (Hachiya or Fuyu), because it makes a difference in how you make this recipe.
Frozen Persimmon “Custard”
(makes 1 serving)
1 persimmon
Optional: coconut cream for topping
If you are using a Hachiya persimmon, it should be very ripe. Wash it well, then place it on a small plate, stem-side down. Let freeze for about 2 hours, until it’s firm but not frozen through.
If you are using a Fuyu persimmon, it should be fairly firm when you freeze it. Wash well and place it on a small plate, stem side down, and freeze for at least 8 hours.
To serve either type, remove the stem (using a spoon for the Hachiya or a knife for the Fuyu) and spoon out the fruit inside. Eat and enjoy the custard-like fruit, and top with optional coconut cream.
This is a GREAT alternative for those days you want a sweet treat, but don’t want to splurge.
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