Persimmon Sorbet is easy to make and it’s naturally sweet and delicious and good for you, too. It’s tasty raw food that uses just a few simple ingredients. It’s perfect as a refreshing dessert, or as a snack, or even as part of a raw food or vegan breakfast or lunch.
Persimmon Sorbet is SO Easy to Make!
This is so simple. It’s just frozen persimmon, some orange juice, and a blender!
Start with Frozen Persimmons
One of the things I like about persimmons is they often don’t have much of a seed and are easy to cut up and eat fresh or freeze. At least not the ones I get locally have no seed. This is a YMMV type of thing, and your persimmons may have seeds. Either way, this simple recipe starts with frozen persimmons. Simply wash them and cut them up, removing any seeds if present. You can leave the skin on if you like. A high-speed blender will take care of any skin. Place on a parchment-covered tray and freeze until solid then store in an airtight container or a zip-lock bag until ready to use.
Making Persimmon Sorbet in a Blender is Simple
To make the sorbet, simply place the frozen persimmons, orange juice, and a tiny splash of vanilla if desired in a high-speed blender and puree until smooth and creamy. Top with some orange peel shavings and chopped dates and nuts. SO good!
All About Persimmons
Persimmons are the edible fruits of trees in the genus Diospyros. The fruit ranges in color from bright yellow-orange to a dark red-orange. They reach their best flavor when fully ripe. And for a persimmon, ripe means the fruit gives when pressed and is almost soft.
Where and When to Find Persimmons
The fruits can be difficult to find in grocery stores. Persimmons are not as easy to manipulate as far as seasonal range compared to other fruits. You really must get them while they’re available. They are in season from October through January.
Two Popular Varieties of Persimmon
There are two popular varieties of persimmon you might find. They are Fuyu and Hachiya. We used Hachiyas in this recipe. Hachiyas are dark orange to red-orange in color and taste best when very ripe and soft. They will have the texture of tomato and can be astringent and even bitter when not fully ripened. Fuyus are lighter in color and are also rounder in shape. This kind of persimmon tastes better when they’re a little bit firm and will have the texture of a pear.
Persimmon season is October through January, and they can often be found in the produce section of local groceries.
- 1 cup frozen Hachiya persimmon
- ½ cup fresh orange juice
- 6 ice cubes
- 1 teaspoon vanilla, if desired
- Stevia to taste, if desired
- Grated or shaved orange peel
- Chopped dates
1. Wash and slice very ripe Hachiya persimmons. Place them on parchment-lined trays and place in the freezer until frozen solid. Then place the frozen persimmons into airtight containers or zip-lock bags and store them in the freezer until ready to use.
2. When ready to make sorbet, simply place the persimmon, orange juice, ice cubes, and optional vanilla and stevia into a high-speed blender. Puree until very smooth and creamy.
3. Spoon into a bowl and top with grated or shaved orange peel and chopped dates. A few chopped nuts are nice here, too.
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Nutrition Information:Yield: 1 Serving Size: 1 1/2 cup
Amount Per Serving: Calories: 155