Easy persimmon ‘ice cream’

Ingredients:

• Hachiya persimmons

Make sure that you have the Hachiya variety of persimmons and not the Fuyu variety. The Hachiya persimmon must be very soft and mushy to the touch (indicator that it is ripe and ready to eat). If you skip this step, the end product will taste very astringent

Instructions:

1. Freeze the Hachiya persimmon solid (I like to freeze overnight) and let the fruit thaw our for 30 minutes to 1 hour before slicing in half and enjoying with a spoon!