Frozen Persimmon “Custard”

I *almost* feel guilty sharing this with you as a recipe when it only contains one ingredient and requires no cooking.​:)​
Persimmons have a sweet, honey-like flavour when it is fully ripe.​ It ​is packed with vitamin A, essential for eye health; it contains antioxidants that can reduce stress and inflammation and help keep cholesterol and blood pressure in check.
​When making this recipe, double-check what kind of persimmon you are buying (Hachiya or Fuyu) because it makes a difference in how you make this recipe.​ Both options are listed in the instructions.​

(makes 1 serving)

• 1 persimmon
• Optional: coconut cream for topping (Optional)

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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