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Persimmon "Custard"


Persimmon "Custard"

I can take no credit for this recipe. I read about it online and gave it a shot because I wanted dessert and had nothing on hand with which to satisfy my urge for something sweet. All you need is a beautifully ripe Hachiya persimmon.


Freeze it for four or more hours until it is rock hard. Remove it from the freezer and allow to rest at room temperature for 30 minutes.


You can either dig in and eat it as is, as I did above, or you can cut the semi-frozen flesh away from the seed and pulse it briefly in a blender briefly a splash of lemon juice or whiskey and eat the result like soft serve.


Either way, you will end up with a florally delicious, custard like easy and satisfying dessert.


Should you not have access to a perfect persimmon, you can blitz frozen chunks of mango with a bit of lemon juice and honey for a similar quick result.

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