Persimmons, known in Italy as kaki, cachi or loti, are a delicious fall fruit that can be found growing all over the Lazio region. Persimmons grow on a tree and have been cultivated in Italy since the mid 1800’s. The persimmon tree is perennial and is originally from China and then Japan.
There are two types of persimmons: one that produces a harder, more astringent fruit and the other that produces a richly sweet, very soft fruit. Some have seeds, others not.
Persimmons are delicious eaten as is, scooping the soft fruit right out of the skin. The skin is very thin, similar to a tomato. I love them blended with Greek yogurt. They also make a wonderful jam, persimmon bread or gelato.
Persimmon Ice Cream
- Blend equal parts sweet, seeded persimmons and Greek yogurt.
- Freeze for several hours, stirring every 20 minutes to avoid ice crystal formation.
- Top scoops of the yogurt gelato with more pureed, seeded persimmons and serve.