Persimmon Frozen Yogurt

Looking for an orange alternative to pumpkin in the fall? Look no further than persimmons. These small autumn fruit start out firm at the beginning of the season. By now, the ones we bought a few week ago were turning soft and mushy, but that’s when they’re at their sweetest best, if a little messy. When not so over-ripe, we like to cut them in slices and eat them with or without the peel, which is fairly hard. Now that they’re soft, I decided to experiment with a frozen yogurt.

I sliced the persimmons in half and used a spoon to scoop out the soft pulp into the blender. Four persimmons seemed about right, and I added about half a cup of yogurt, a little lemon juice and a little honey to taste. In the end, I also added about 1/4 cup of milk to the blender after putting the mix in our one quart ice cream freezer. That helped me to get the last of the good mix out.

The resulting frozen yogurt was bright orange, very creamy, and delicious: sweet with a little tang and a hint of cinnamon (though I hadn’t added any spice). That was the musty persimmon flavor coming out. So if you can find persimmons, as I did at our local farmer’s market, give this recipe a try.

Published by Kendall Dunkelberg

I am a poet, translator, and professor of literature and creative writing at Mississippi University for Women, where I direct the Low-Res MFA in Creative Writing, the undergraduate concentration in creative writing, and the Eudora Welty Writers' Symposium. I have published three books of poetry, Barrier Island Suite, Time Capsules, and Landscapes and Architectures, as well as a collection of translations of the Belgian poet Paul Snoek, Hercules, Richelieu, and Nostradamus. I live in Columbus with my wife, Kim Whitehead; son, Aidan; and dog, Aleida.

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