Frozen Persimmons

Preparation info
    • Difficulty


Appears in
The Savory Way

By Deborah Madison

Published 1990

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Take a perfectly ripe Hachiya persimmon (this is the large variety that must be completely soft before being eaten) and freeze it until firm but not hard. Stand it on its base and cut it into 4 sections without going through the base. Gently open the sections, like the petals of a flower, sp