a persimmon dreamsicle

a   p e r s i m m o n    d r e a m s i c l e

a    f r o z e n    p e r s i m m o n    i n t e r m e z z o

Last month Sally and I had the opportunity to harvest a ton of hachiya persimmons at the home of our friend Alice. This fabulous fruit is ready to pick here October through December only. And as Alice said, “if we didn’t take ’em, the birds surely would.” That was on December 8. Later that week, with the ripe ones, I made a persimmon bread pudding with a bourbon creme anglaise. Sally made a terrific ultra-moist persimmon steam pudding.

As the individual fruits ripen in their own sweet time, we had a bounty of the fruit for a month. When each fruit became extremely soft, I would squeeze out the pulp and save it, well-covered, in the refrigerator until I had enough to make a batch of frozen persimmon “intermezzos.” One batch was turned into a refreshing dessert reminiscent of the orange creamsicles we got from the Good Humor man as kids.

Harvesting Hachiya Persimmons:


  • December 8 – harvest hachiya persimmons
  • December 11 – make persimmon bread pudding, and steam pudding
  • December 17 – make persimmon steam pudding – second batch, and persimmon verrines
  • December 27 – make frozen persimmon intermezzo
  • January 4 – make frozen persimmon intermezzo – second batch
  • January 8 – make persimmon dreamsicle
  • January  15 – serve frozen persimmon intermezzo at a dinner party

To Make a Frozen Persimmon Intermezzo:

Blend the persimmon pulp briefly  in a food processor to smooth out the lumps. Fill 2 oz. glass jars with the persimmon puree. Cover tightly and freeze until use. Let the frozen persimmon thaw slightly before serving.

These made a lively palate cleanser in a multi-course meal. The coldness revitalizes the palate while the pure persimmon, only barely sweet with a mild taste of honey, excites the taste buds. And the gorgeous carrot-orange color delights the eye.

To Make  a Persimmon Dreamsicle:

Place the pulp of about three large hachiya persimmons in a food processor. Add approximately 4 oz. of cream cheese  (I used Tofutti, a non dairy, no-cholesterol cream cheese substitute).

Add a slightly defrosted pint of lemon sorbet.

Blend the mixture until smooth. Fill small glasses or ramekins with the mixture.
Freeze, well-covered, until use.


a persimmon dreamsicle…

we’ll dream about persimmons until next fall…

21 thoughts on “a persimmon dreamsicle”

  1. Talk about being in persimmon heaven, wow! All your creations are so inspired and beautiful, I can’t decide which I like most. Love your animal print plates, too. Beautifully served. 🙂

  2. AMAZING PHOTOS! My jaw drops every time I open up your blog … it’s gorgeous!

    I wish I could find some persimmons and give this a try … the manager at our local grocer didn’t even know what they were when I asked if they had persimmons

    1. Hi Joan – it was definitely because you had an unripe hachiya. They must be super-soft, like a water balloon, or they taste horrible, like chalk. I bet you will be a fan when you taste the subtle honey flavor of a ripe fruit…
      LL

  3. Lori Lynn,
    reading this made me truly envious, I am ashamed to say. I love persimmons and imagining having local beauties in the larder can but be a dream here. The recipe sounds terrific and I would not be able to resist such deliciousness, even at the early hour I am writing this, before the heating kicks on.
    School is taking up more time than ever, the only reason I so rarely am around here these days.
    I am looking forward to summer!
    Warm hug,
    Merisi

  4. I love those glasses! And the colors in the photos are just gorgeous. I had a plan of trying to make persimmon ice cream this year, but lost my chance. Next season, I guess.

  5. Wow! I just luv what you’ve done here – you have the most beautiful presentation and so creative. I have never tried a persimmon…you’ve inspired me to see if there are any left in my local markets!

  6. I can’t add a whole lot to these nice comments here, other than that one of the reasons this sounds so nice is that you don’t cover up the fruit flavor with lots of winter spices. I love that treatment, too, with persimmon, but this is really a fresh, new approach. I’ve got frozen persimmon pulp waiting for inspiration such as this. Thanks.
    My best, Pam

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