In Which I Excitedly Throw Fruit at the Reader

Well hello there. As you can see, I’m still a little…casual about updating the blog. Part of this is due to the ridiculously early darkness that prevents me from getting pictures on weekdays. Part is also due to the general feeling of “blaaahhhh I’m going back to bed” that the early darkness brings on in me. Yup.

But! Fear not! Because I am here to share a very simple, VERY easy recipe that has been wanting to get out of my brain and into my kitchen for a couple of months now.

What manner of frozen delicacy might this be?
What manner of frozen delicacy might this be?

“But Anna,” you might say. “Isn’t it a little bit chilly out to be churning things up in the ice cream maker?”

“QUIET, YOU!” I would reply. “THIS IS ALL I HAVE TIME FOR. Besides, it’s SEASONAL. And pretty healthy. And REALLY yummy. Yeesh, just put on another sweater while you eat it or something.”


“Seasonal?” you’d query. “What could possibly be seasonal about something you’re keeping in the freezer in DECEMBER?”


Yum yum.
Yum yum.

“What manner of fruit is this?” you’d scoff. “It looks kinda like pumpkin, which, may I remind you, IS A VEGETABLE.”

“Ha!” I would say dismissively. “Shows what YOU know. This is, in fact, made with a fruit, though it can be squash-like in texture if it’s still hard.”

“What,” you would reply expressionlessly.

“PERSIMMONS, FOOL!” I’d shout, pelting you with the squat little orange fruits, which I have in abundance since the grocery store downstairs sells them five for $2.

"Thanks for sparing me!" says Mr. Persimmon. "But Mr. Persimmon," says I, "you have a greater destiny: lunch."
"Thanks for sparing me!" says Mr. Persimmon. "But Mr. Persimmon," says I, "you have a greater destiny: lunch."

Persimmon Frozen Yogurt

  1. About 6 large-ish Fuyu persimmons (yielding 2 1/4 cups puree)
  2. 3 cups Greek or other thick yogurt (please don’t use something with additives like gelatin, it’ll throw off the texture and be kind of unpleasant – all you need is milk and cultures)
  3. 1/2 cup + 1 Tbsp sugar
  4. 2 Tbsp vodka (I actually used tequila because it was either that or blackberry brandy…yeah)
  5. 1/4 tsp ground cinnamon
  6. 1/8 tsp ground ginger

Peel the persimmons and cut them into large chunks. Puree in a blender, then add the rest of the ingredients and puree until smooth and homogenous. Churn in an ice cream maker or follow these handy-dandy instructions to machine-free chilly treats.

Oh yeah, sorry I threw fruit at you. I’m under a lot of pressure these days from school. And I’m very excitable lately. And I have OH MY GOD SO MANY COOKIES TO GET TO SOON (gettin’ the feeling they may be NEW YEARS cookies). If it makes you feel any better, you can keep the fruits I just bounced off your cranium and go make this awesome frozen yogurt.


  1. Oh lovely.We have 3 ft of snow n very cold,but still i wudnt mind the frozen yogurt.Loved it!
    I wanted to thank you for the DBC for December it was a great recipe and i enjoyed making the ginger bread house.Thanks Anna!

  2. I have just begun my adventures with this intriguing fruit. That yougr loos YUM!
    Merry Christmas Anna…thank you for cohosting such a wonderful DB challenge this Christmas. Loved it!

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