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Persimmon Cream Recipe - Backyard Grocery

Persimmon Cream Recipe

persimmon cream recipe

Persimmon cream is a little bit of work to make, but totally worth the effort.

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


Virginia persimmons are smaller than the persimmons in the grocery store, but just as sweet.

Here are some things to know if you decide to forage for persimmons.

  1. When they drop to the ground, they kind of explode. It’s a messy business.
  2. They’re ready to eat when they are just shy of rotting (it’s called bleeting). This adds to the messiness.
  3. 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.

persimmon pulp

To make persimmon pulp, just press the persimmons through the colander. Easy.

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.

persimmon cream

A lovely bite of persimmon cream.

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

making persimmon cream

  1. Make the persimmon pulp as show above. Puree it in the blender to smooth it out.
  2. Stir the honey into the persimmon puree.
  3. In another bowl, beat the cream until stiff peaks form.
  4. Fold the persimmon into the whipped cream.
  5. 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)

Cooking time:

Number of servings (yield): 8

Copyright © Susan Rose.


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2 Responses to Persimmon Cream Recipe

  • That looks wonderful. Foraging is so fun, especially when you find something! ha. Your persimmons look so juice. We have a Texas Persimmon that is about the size of a jawbreaker or small super ball. They are ripe when they are almost a dark purple/black and equally as dark inside and made up of about 70 seed. The deer also love them and so do the racoons. I have eaten my share this year.

    • Susan says:

      so you have the same persimmons in Texas as we do here…at least size wise. I’ve never seen the trees bear so much fruit before. But my husband hunts in the persimmons because the deer like them so much. Just had some of the persimmon cream with my morning granola…what a treat!

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