Persimmon Cream Recipe
I can honestly say that persimmons are not a fruit I usually think about eating. I didn’t even really know that the Virginia persimmons (Diospyros virginiana) were edible, except that the deer really like them. But this year, the persimmon trees where Rick hunts are going insane! They are just bursting with fruit. So Saturday, Rick and I foraged for some persimmons with dreams of a delightful fruiting desert in our heads (we landed on a persimmon cream recipe). I only came back with a few scrapes. Alas, Rick got some poison ivy
Here are some things to know if you decide to forage for persimmons.
- When they drop to the ground, they kind of explode. It’s a messy business.
- They’re ready to eat when they are just shy of rotting (it’s called bleeting). This adds to the messiness.
- You can ripen them after harvesting.
We ended up with what I thought was a lot of persimmons. But when I got through the pulping process, I only had a little over a cup of fruit.
To pulp persimmon, all you have to do is put the persimmons in a colander and press them through, as show in the picture here.
Persimmons pulped, it was time to make the persimmon cream. I love a recipe that only calls for three ingredients! The cream is from Trickling Springs Creamery and the honey is local, raw honey from Maryland.
This persimmon cream recipe caught my attention because it can be frozen and eaten like an ice cream. I haven’t tried it yet, but I’ve got six little cups of it in the freezer right now. I did, however, sample the cream…and then tried a few more samples. Light and airy and very complex. Totally delightful.
Recipe: Persimmon Cream
Summary: a light, yet complex fruit dessert
- 1 1/4 cups persimmon pulp
- 1 TBS raw honey
- 1 pint heavy whipping cream
- Make the persimmon pulp as show above. Puree it in the blender to smooth it out.
- Stir the honey into the persimmon puree.
- In another bowl, beat the cream until stiff peaks form.
- Fold the persimmon into the whipped cream.
- Eat immediately or freeze for later.
you can add more persimmon and/more honey according to taste. I don’t like desserts that are too sweet, so I go lighter on the honey.
Preparation time: 20 minute(s)
Number of servings (yield): 8
Copyright © Susan Rose.