If you’re one of those people that walks right past the mushy, overly ripe persimmon in the supermarket, boy are you missing out! The orange winter fruit is sweet and cinnamony with a bright, fresh flavor. And while they may look rotten on the shelf in the produce department, guess what? – that’s exactly how you’re supposed to eat them!
Why am I suggesting that you eat rotten fruit? Well if you’ve ever eaten a hachiya persimmon that wasn’t overly ripe, you’re mouth was probably covered in a pasty white film that made you want to scream. Ask me how I know.
Why yes, I did just say hachiya persimmon. Kind of sounds like some sort of karate pose, doesn’t it? Well, it turns out that there are actually two different types of persimmon – fuyu and hachiya.
Fuyu persimmon have a squatted flat shape, almost like a tomato, and can be eaten when firm. Hachiya, on the other hand, are very astringent and can only be eaten when fully ripe (read: rotten-looking).
With their silky smooth pulp, hachiya persimmon make a great base for ice cream. Paired with coconut milk and warm winter spices – this creamy dessert is perfect for winter!
Vegan Persimmon Coconut Ice Cream
1 cup hachiya persimmon puree
1 14oz. can coconut milk
1 cup coconut milk (I use Coconut Dream Original)
2 tbsp maple syrup
2 tbsp brown sugar
1/2 tsp cinnamon
pinch of nutmeg, ginger and cloves
Refrigerate 2 very ripe hachiya persimmon, can of coconut milk and container of coconut milk overnight.*
To make the persimmon puree, peel and chop the persimmon and place in a blender or food processor. Puree until smooth. Add remaining ingredients and blend until incorporated. Pour the mixture into an ice cream machine and churn for 15-20 minutes.
To make the ice cream without an ice cream machine, peel and chop the persimmon and freeze overnight, until solid. Refrigerate the coconut milk overnight, or freeze until cold. Place all the ingredients into a blender and process until smooth. Serve immediately or freeze in a freezer-safe container.
*I prefer to work fast with cold ingredients, so that I don’t have to refrigerate the mixture (for several hours) before adding it to the ice cream machine.